The Belgian Chocolate Makers joins the Gault&Millau selection
We are delighted and proud to share some news that means a great deal to us: The Belgian Chocolate Makers is now part of Gault&Millau’s selection of Belgian chocolatiers.
Beyond the prestige of the guide itself, this recognition is particularly meaningful to us for one simple reason: Gault&Millau understood and recognised what has set us apart since we started in 2020. We don’t simply work with chocolate. We make it.
From cacao bean to chocolate, in Brussels
At The Belgian Chocolate Makers, everything begins with the cacao bean.
We work with origins from more than 20 countries, seeking to preserve the unique aromatic identity of each terroir. In our Brussels workshop, we roast the beans, grind them and transform them into our own chocolate according to the bean-to-bar philosophy.
It is a longer and more complex process, and certainly not the easiest path.
But it is the one we have chosen.
Because for us, being a chocolate maker is not simply about creating a praline, ganache or chocolate bar from chocolate that has already been manufactured elsewhere. Our craft begins much earlier: with the cacao itself.
Recognition that goes to the heart of our identity
That is precisely why the words chosen by Gault&Millau meant so much to us.
The guide describes The Belgian Chocolate Makers as:
“An artisanal, committed chocolate house resolutely focused on the diversity of cacao terroirs.”
It also highlights our bean-to-bar approach, the diversity of our origins and the work carried out directly in our Brussels workshop.
For us, this recognition matters.
In a chocolate world where it can sometimes be difficult for consumers to distinguish between those who actually make their chocolate from the cacao bean and those who work with couverture manufactured by an industrial supplier, we have always chosen transparency.
We believe consumers have the right to know who actually makes the chocolate they buy.
More than 20 origins, each with its own identity
Cacao does not have one single flavour.
Cacao from the Philippines does not tell the same story as cacao from Madagascar, Congo, Peru, Colombia or Mexico.
Terroir, variety, fermentation and drying, followed by our own roasting and chocolate-making process, all have a profound influence on the final chocolate.
It is this diversity that fascinates us.
Gault&Millau notably highlights the richness of our collection of single-origin chocolates, as well as our Philippines 72% and several of our praline creations.
Seeing this diversity recognised by a leading Belgian gastronomic guide is a genuine source of pride for our entire team.
A milestone, certainly not a destination
Since 2020, The Belgian Chocolate Makers has been built around one conviction: Belgian chocolate can be artisanal, contemporary, ethical, traceable and deeply connected to the origins of cacao.
There is still so much for us to build, so many terroirs to discover, producers to meet and chocolates to imagine.
Joining the Gault&Millau selection is therefore not a finish line.
It is another milestone in an adventure that began with a few cacao beans and one ultimately very simple idea:
To understand chocolate, you have to go back to its source.
Thank you to Gault&Millau for this recognition.
Thank you to our producers and partners who make this work possible.
And above all, thank you to our team, who bring this vision to life every day in our workshops and boutiques in Brussels.
And thank you to everyone who visits us, sometimes from the other side of the world, and discovers that before becoming a praline or a chocolate bar…
Chocolate begins with cacao, a terroir and a story.
