On 28 October 2025, famous Belgian chocolate maker Neuhaus launched a new book retracing the history of the company and Belgian chocolate manufacturing in general. Two years were needed to compile the print, available in English, French, and Dutch.
Belgium’s relationship may be somewhat of a cliché, yet not without reason. The launch of Neuhaus – Inventor of the Belgian Praline took place in the company’s flagship store in the Queen’s Gallery in Brussels, where Jean Neuhaus invented the chocolate praline in 1912.
A long history coated in chocolate
However, to retrace Neuhaus’ origins, one needs to go back even further. Originally named Casanova due to their Italian origins, Jean’s family changed their name to Neuhaus when settling in Switzerland. After failing his medicine studies in the French city of Grenoble, Jean Neuhaus moved to Brussels, where he opened a pharmacy in the already prestigious Queen’s Gallery in 1857.
Although Jean was not the inventor of the chocolate praline, he got the idea to coat his medicines in a thin layer of chocolate in order to draw clients and hide the medicines’ bad taste.
It was only in 1912 that Jean Neuhaus, grandson of the founder, invented the praline as we know it today. Three years later, in 1915, his wife Louise Agostini developed the so-called ballotin, an elegant gift wrapping solution for the chocolates that has been a staple ever since.
Although Neuhaus has become quite a bit more famous since its beginnings, all of the company’s chocolates are still made in Belgium in an atelier near Brussels.
“It all began here 160 years ago. Our aim is to still be here in another 160 years, reflecting on our history. We want to further celebrate Belgian craftsmanship, and this book offers the perfect opportunity”, said CEO Isabel Baert during the book presentation.
In Neuhaus – Inventor of the Belgian Praline, authors Charlotte Huens and Pacôme Nasier take their readers on a historical discovery tour of Neuhaus’ origin story, blending anecdotes with behind-the-scenes insights, portraits of the people behind Neuhaus, and twenty exclusive recipes crafted by the Maîtres Chocolatiers at Neuhaus. Moreover, it offers a contemporary perspective on Belgian savoir-faire, with renowned chefs, designers, and chocolatiers sharing their visions on taste, innovation, and the enduring art of chocolate in a series of exclusive interviews.
The 176-page book Neuhaus – Inventor of the Belgian Praline was published in collaboration with Lannoo and is now available in English, French, and Dutch. It can be ordered through the chocolate manufacturer’s website.
