Chocolate arrived in Europe from Central America more than 400 years ago. Belgian chocolate-makers became particularly skilled at working with it, and in 1912 a man called Jean Neuhaus invented the first praline in his Brussels sweet shop. He created a hard chocolate shell and filled it with soft cream, marzipan, or caramel — an idea that quickly became world-famous.
Today, Belgium has more than 2,000 chocolate shops. Brussels airport sells more chocolate than any other airport in the world. Belgians are so proud of their chocolate that strict rules govern what can be called 'Belgian chocolate' — it must be made in Belgium using a minimum amount of pure cocoa butter.
Visiting a Belgian chocolate shop is an experience in itself. Chocolates are displayed like jewels in glass cases, each one handmade with a different filling and a different pattern on top. A skilled chocolatier can make hundreds of different varieties, from dark, milk, and white chocolate shells to fillings flavoured with raspberry, hazelnut, coffee, and sea salt.
Children in Belgium grow up knowing the difference between different types of chocolate and often have strong opinions about which pralines are best. Many schools and families visit a chocolate workshop where you can pour, mould, and decorate your own chocolates to take home.