Customer service at The Belgian Chocolate Makers
About Us



    FAQs & contact form

    The basic data

    This website is operated by The Belgian Chocolate Makers SRL.
    The Belgian Chocolate MakersWe are registered at the Brussels Court in Belgium under company number 0745.885.458. Our registered office and main store is located at:
    Rue Lebeau 11
    1000 Brussels
    Establishment number : 2.301.333.809
    Our workshop is located next to our main store.
    Rue Lebeau 7
    1000 Brussels
    Establishment number : 2.325.209.665
    In October 2022, we have opened another store located near Place Royale.
    Rue de Namur 6
    1000 Brussels
    Establishment number : 2.336.746.232
    You may contact us by post at the above address or using the contact form located at the bottom of this page.
    You can also reach us by phone or email.

    Phone number: +32 (0)2 203 92 20
    Email address: [email protected]
    Our VAT and EORI numbers are BE0745885458.
    Our ONSS matricule is 1456123-25.
    Our AFSCA registration number is 5261529.

    Opening hours

    We welcome our clients in our main store every day:
    Monday - Friday: From 10h to 19h
    Saturday: From 11h to 19h
    Sunday: From 11h to 15h

    Our other store in Place Royale has different opening times.
    Wednesday - Saturday: From 10h to 13h and from 13h30 to 19h
    We are operating daily chocolate workshops from our both stores, the main one in Sablon and the second one in Place Royale. Both stores are very close to each other (700m), less than 10mns by walking.
    In addition, we accept orders from Deliveroo and Uber Eats until 20h every day.
    Please note that only a selection of our chocolate collection is available from these apps.

    Disputes resolution

    The European Commission provides a platform for online dispute resolutions (ODR) which can be accessed by clicking here. We are ready to participate in extra-judicial dispute settlement proceedings before a consumer dispute resolution body.
    The competent body in this matter is
    The Belgian Chocolate Makers

    Contact us

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    The Belgian Chocolate Makers

    Frequently asked questions

    About our Brussels stores

    1.1 Where are you located?


    We have currently two stores located in Brussels, one near Place Royale and another between Grand' Place and Sablon.


    Our main store is located near Place du Sablon and Grand' Place in the heart of Brussels. Just in front of the Royal Library.

    Rue Lebeau 7-11
    1000 Brussels
    See our store in Google Maps


    There are two different entrances, one for the store and another for the space dedicated to the workshops.


    Buses 33 and 95 (stop name: Library)
    Buses 33, 48 and 95 (stop name: Grand Sablon)


    Our second store is located near Place Royale.

    Rue de Namur 6
    1000 Brussels
    See our store in Google Maps



    1.2 What are your opening times?


    Our main store located Rue Lebeau is opened 7/7, Monday to Sunday.

    We are closed on every 25th of December and 1st of January.


    Our main store opens Monday to Friday from 10h to 19h.
    On Saturdays, we open from 11h to 19h.
    On Sundays, the store is opened from 11h to 15h.
    The workshops are operating every day.


    Our other store located Rue de Namur (near Place Royale) is opened Tuesday to Saturday from 10h to 13h and from 13h30 to 19h.

    1.3 Do you do sameday delivery in Brussels?


    Yes, we offer same day delivery service in Brussels.

    If your address is in one of the 19 districts of Brussels and if you order before 5pm then we guarantee sameday delivery by Shippr.

    Same day delivery is only possible for the following districts:

    • Anderlecht
    • Auderghem
    • Berchem Sainte Agathe
    • City of Brussels
    • Etterbeek
    • Evere
    • Forest
    • Ganshoren
    • Ixelles
    • Jette
    • Koekelberg
    • Molenbeek Saint Jean
    • Saint Gilles
    • Saint Josse ten Noode
    • Schaerbeek
    • Uccle
    • Watermael Boitsfort
    • Woluwe Saint Lambert
    • Woluwe Saint Pierre

    1.4 Can we order your chocolates on Deliveroo and Uber Eats?


    Yes, you can order a selection of our chocolates from Deliveroo and Uber Eats.

    Not all our chocolate collection is available from these platforms, only a selection of our best sellers.

    Our handmade macarons are also available.


    Pickup and delivery services are available from both platforms.

    1.5 Do you ship outside Belgium?


    All our chocolates are shipped worldwide using Bpost or DHL depending your selection during the checkout process. 
    Currently, we do not ship to Russia and Belarus. We are refusing all orders from both of these countries.
    Shipping costs are automatically calculated for you based on the weight of your order, the country of destination and the selected shipping method. You can select the most appropriate shipping method for you and view the shipping cost during the checkout process. Please note that not all the carriers are available for all countries.
    We offer free shipping by Bpost for all online orders over 175 euros sent to the above countries.

    1.6 Do you employ trainees or students?


    We always welcome trainees from Erasmus, Actiris Brussels and local schools. 

    For Erasmus program we work with Erasmus+ and Erasmus Young Entrepreneurs. If you are interested in an Erasmus+ program linked to our company, please contact the country manager, Keivan H. Hossein at FMTS Group. For Erasmus Young Entrepreneurs, please contact us directly at [email protected].

    We work with Actiris Select, Actiris First and also Jeep BXL (another program financed by Actiris).

    Our company also got agreements with Brussels Formation for welcoming youngs in work/study training for either chocolaterie, customer services or sales. If you wish to setup a long term (2 years) work/study training with us please apply thru EFP Brussels.

    1.7 Is your packaging is biodegradable and ecological?


    We select our packaging very carefully in order to make sure that they are 100% biodegradable. 

    They are composed by biodegradable cartons and plastics.

    1.8 Do you have projects of implantations abroad.


    Yes, we have projects to open stores in the UK (London and Brighton), Netherlands (Amsterdam) and Ireland (Dublin) in 2023/2025.


    Currently we are planning to open a store in Canada (Montréal) end of 2022.

    About our handmade chocolate

    2.1 Where do you produce your handmade chocolate?


    All our handmade chocolates are produced by our chocolatiers inside our Brussels store located at Rue Lebeau 11, 1000 Brussels. We don't use any industrial methods to produce our chocolate and it is guaranteed 100% passion, 100% local, 100% premium Belgian chocolate.

    2.2 Who is the chocolate maker?


    Our chocolate maker (chocolatier) is Elisabetta Passafaro (22 years old). A young chocolate expert who is really passionate by handmade chocolate.

    Elisabetta studied at Accademia Maestri Cioccolatieri Italiani in Italy and obtained her certification in 2019. She finished her internship with a travel to Brazil to develop her knowledge about the bean to bar process. All our handmade chocolate is produced exclusively by Elisabetta and sold under the brand Chocomeli.

    You can easily understand why this name came out of our imagination! :)


    2.3 Is a chocolate edible after the Best By Date (BBD)?


    Absolutely. Pure chocolate doesn't go bad and can be enjoyed months after its Best By Date. Please note that this is not the case with pralines and truffles for which it is more important to follow the Best By Date.

    2.4 Do you have any vegan products?


    Our dark chocolates are vegan based on their ingredients, but we are not able to obtain vegan vertifications due to milk traceability from operating in the same factory as milk and white chocolate production.

    We also use the NXT dairy-free chocolate from Barry Callebaut to produce some of our chocolates.

    2.5 Which type of chocolate do you use?


    To produce our handmade chocolates, we only use high quality cocoa beans from all around the world. From Costa Rica to India, we choose the rarest beans to develop all the flavors in an original chocolate with an unique taste. Making chocolate is an art. At the origin of the taste, there is the bean, and all the work that lets explode all its flavors. From roasting to conching, here is the birth of aromas. Our handmade Chocomeli brand is really 100% made in Belgium!

    No trick, no cheating! Our chocolate is guaranteed 100% made in Belgium.

    We use the RB1 from Barry Callebaut for the ruby chocolate production.
    We also use the NXT from Barry Callebaut for all our dairy-free chocolates.

    2.6 Do you guarantee a minimum shelf life?


    We are committed to shipping products with at least a 1 month shelf life for optimum quality, taste and nutrition.

    2.7 How long does chocolate last?


    Contrary to what you may hear, dark chocolate lasts around five years. That’s in part due to the high amount of antioxidants, as well as the sugar, which is a preservative.

    Milk chocolate and white chocolate contain milk solids and should be used within a year.

    2.8 What is the best chocolate?


    That is a tough question. Like anything edible, many things come into play. Do you like bitter chocolate? Or one that is sweeter? Do you prefer a roasted flavor? Or one that is softer, and creamier?

    We tell people that the best chocolate is the one that tastes best to them. So we encourage our clients to taste as many chocolates as they can, and choose one they like best.

    2.9 Are your handmade chocolates GMO free?


    Yes, all of our handmade chocolates are GMO free.

    2.10 Do you carry chocolate for people with tree-nut allergies?


    In most products, we do not use nuts as ingredients, but the chocolate may contain traces of peanuts and other nuts, gluten, and egg proteins. We recommend that people with these allergies do not consume our chocolate.

    2.11 Are your handmade chocolates Fair Trade?


    To produce our handmade chocolates, we only use high quality cocoa beans from all around the world. From Costa Rica to India, we choose the rarest beans to develop all the flavors in an original chocolate with an unique taste. Making chocolate is an art. At the origin of the taste, there is the bean, and all the work that lets explode all its flavors. From roasting to conching, here is the birth of aromas.


    We pursue a policy of direct trade with farmers in accordance with the principles of Fair Trade. We do everything in our power to ensure that the conditions in which our cacao is grown allow planters and their families to develop a long-term business strategy. We take particular care to ensure no children work in the production of our cacao, that there is no forced labor and that all national and international labor regulations are respected.

    2.12 Are your products gluten-free?


    All of our macarons, figurines and chocolates bars are gluten-free (this means that they contain less than 20 ppm of gluten and are suitable for intolerant people).

    Our chocolate pralines and truffles are not gluten-free.

    We recommend people for whom gluten is a serious health concern not to consume our chocolates as it may contain traces of gluten.

    Our pure origin chocolates, all 75% cacao!

    The Belgian Chocolate Makers
    Our "pure origin" chocolates are very high quality chocolates made with top quality beans from strictly controlled origins. At The Belgian Chocolate Makers, we have selected these different cocoa beans with François Deremiens to produce 8 chocolates with a completely different taste, but all with 75% of cacao inside. Our clients discover in that way that the percent of cacao is not the only essential key when you speak about chocolate. There are various aspects, especially the origin and the fermentation of the beans, that you need to take into account when you produce belgian chocolate, not just the cocoa percent.

    Elisabetta Passafaro
    • Tanzania Udzungwa 75%
      Centrally fermented "Trinitario" beans. Round profile with some acidity (some red fruit notes and surprising floral notes of violet and red fruit) balanced by a dry, nutty vegetal note. These beans are produced by more than 700 farmers who generally own less than 2 hectares of land. Thanks to the crucial improvement of post-harvest techniques, these families can now benefit from higher prices for quality and organic certification. More than 4,000 farmers are currently being trained in good agricultural practices to help them improve the quality of their cocoa.
    • St Vincent and the Grenadines Kalinago 75%
      Centrally fermented "Trinitario" beans. Bright citrus acidity with notes of passion fruit and floral honey, followed by tones of bread, cashew nuts, finishing with a light touch of saffron. When cocoa production declined (bananas became the main agricultural export in the 1970s), a committed Vincentian couple took over a foreign investment in cocoa and founded the St Vincent Cocoa Company. About 100 small local farmers supply their beans grown on farms of less than 2 hectares. Cocoa is grown alongside short-cycle crops such as bananas, ginger and other local roots.
    • Madagascar Mava Ottange 75%
      Mainly from the "Trinitario" varieties, this cocoa has a complex aromatic profile with a soft acidity, mixed with an elegant bouquet of red fruits, honey, roasted notes of nuts and coffee. The notes of light tobacco and the fresh mint finish give it the title of "cocoa of excellence", placing it among the 50 best cocoas in the world. Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate ever from these home-grown beans. Getting a job at Mava Ottange is highly desirable as workers earn a good salary, have transport facilities, health insurance and many other benefits in kind. This sustainable plantation is actively involved in the reforestation of the island, which has lost 40% of its forests in the last 60 years.
    • Guatemala Coban 75%
      Criollo and Trinitario varieties, central fermentation. Soft and sweet profile, with medium acidity, offering notes of toasted hazelnut, caramel, melon, yellow fruits and critical notes of grapefruit. Finca Pasa Crocodillo is a corridor of cocoa forest between the Laguna Lachua National Park and a neighbouring forest area. It used to be a pasture. A natural carbon reserve was created after 4 years of work. Wild animals, such as jaguars, have since reappeared there. The farm employs local workers and gives them access to social security.
    • India Idukki 75%
      Trinitario and Forastero, especially Mankuva. Central fermentation. Pleasant, smooth and creamy texture, with fresh tones of green apple, followed by an interesting development of spicy flavours of sea salt, cardamom, black pepper and even white wine. The tasting ends with pleasant notes of nuts and black grapes. To ensure the highest quality beans, the cocoa pods are only broken on the day of collection. In the southwestern Indian state of Kerala, a Belgian-Italian couple founded GoGround to support farmers who grow high-quality cocoa. They visit them every week and buy all the beans available. The farmers receive the highest prices for the highest quality beans. Idukki's cocoa is grown in agroforestry, surrounded by, for example, black pepper, nutmeg, coconut, passion fruit and bananas. This system acts as a natural buffer zone and thus protects the surrounding forests.
    • Honduras Mayan Red 75%
      A central fermentation Mayan Red hybrid. Its profile is complex and smooth. Low acidity, soft, fruity, with hints of berries and black grapes. Xoco operates its own farm and fermentation centre, and buys fresh beans from small farmers in northern and central Honduras. The Mayan Red variety is known for its distinctive flavour profile.
    • Mexico Soconusco 75%
      Inherited from "Criollo" and "Trinitario". Central fermentation. It is a cocoa characterised by balanced acidity, nutty flavours and hints of dried fruit, including prune and notes of pepper, cinnamon, nutmeg, and cardamom. The indigenous producers in the Soconusco region have been growing cocoa for centuries, giving them exceptional agricultural skills. The Soconusco region, located in the southernmost part of Mexico, is a narrow strip of land between the Pacific Ocean and the "Sierra Madre de Chiapas" mountains, known for their famous Tacana volcano. The beans come from the "Chamolapita" cooperative, supplied by more than 60 indigenous families for whom cocoa is an indispensable source of income. The beans come from a sustainable agroforestry system in which cocoa trees grow under the canopy, in association with mandarins, oranges, coffee and other crops. This high quality cocoa is also known as "royal cocoa". It was consumed by the Aztec kings and was particularly appreciated by the Spanish royal family, who received it as tribute for more than 300 years after the Spanish conquest.
    • Nicaragua Kubaly 75%
      Trinitario with central fermentation. Pleasantly sweet chocolate profile with creamy, woody notes and hints of raisins, almonds and fresh grapes. In a region with a humid tropical climate perfectly suited to cocoa production, 25 small cocoa farmers along the Rio Kubali sell their high quality beans to Cacaonica, a farmers' organisation with 280 active members from 40 different communities. Cacaonica's objective is to train in cultivation and post-harvest protocols.