Neuhaus Belgium Chocolates

About Neuhaus and the Creator of the Praline and Ballotin

Having come straight from Switzerland in 1857, Jean Neuhaus opened an apothecary shop in Brussels. All kinds of marshmallows, liquorice and cough syrups could be found there. At the beginning of the last century Jean and his son, Frederic, set up business in the prestigious Galerie de la Reine where they dedicated themselves to the chocolate shop. In 1912, after Frederic's death, Jean II, Jean Neuhaus' grandson, created the first filled chocolates. He called them "PRALINES".

After World War I his wife, Loiuse Agostini, exasperated at seeing her pralines crushed and scratched in paper cones, invented, with her husband, a true casket/case for sheer viewing pleasure; the "BALLOTIN".

In 1923 Adelson de Gavre, Jean's son-in-law, gave birth to prestigious and exclusive pralines filled with crème fraiche, like irresistible "CAPRICE" and the delicious "TENTATION". His wife Suzanne Neuhaus, famous prima donna at the Royal Monnaie Opera House, brought a refined touch to the brand with precious advice in the area of decoration. From then on sales multiplied in Belgium and across the world. Still today, Neuhaus "Createur chocolatier" makes sure that it perpetuates Tradition, Quality and Prestige of its creations for the most part with traditional production and first-quality ingredients. In 2000 Neuhaus was officially recognised as "Belgian Royal Warrant Holder".

About Your Handmade Chocolates

For the making of its chocolate, Neuhaus is committed to not using any other vegetable fat other than that of cocoa butter. The superior qualities of Neuhaus chocolates are best revealed by enjoying them at a temperature between 15C to 18C. The richness of the aromas, the subtlety of the fillings and the crispness of the covering will delight your taste buds.

Neuhaus, purveyor of quality chocolates since 1857, has chosen not to substitute the cocoa butter by 5% vegetable oil!

Do not store them in the fridge, keep them away from direct sunlight/heat and in a dry place.

Caramel
Tasty decoration, with a wonderfully sugary and perfectly luxurious taste

Coating
Consists of re-coating the various fillings of NEUHAUS pralines, by passing them under a curtain of melted chocolate in order to create numerous flavours through a divine alchemy

Cocoa Butter
A must-have ingredient for NEUHAUS creations, ultimate secret of their incomparable taste. The chocolate maker and designer is committed to using this ingredient which comes from cocoa beans.

Covering
The NEUHAUS chocolate topping meets specific requirements: even coating, thickness, constant fluidity and strong taste

Crèmes Fraiches
In the kitchens of Neuhaus, the word "Crème Fraiches" is exactly what it says. No compromise is made on the freshness of the ingredients. Each day, expert hands crown these pralines with unique decorations to turn them into real jewels; how could you not succumb to these marvellous creations?

Fat Bloom
If the chocolate is not kept at a constant temperature (15-18 degrees) the cocoa fat migrates and is deposited on the surface of the chocolate. A white film appears on the surface of the chocolate but this does not alter anything in the taste of the divine delicacy

Ganache
Happy marriage of the sweetness of crème fraiche and the magic power of chocolate, sublimely flavoured with liqueur, coffee or any other of a thousand tastes.

Gianduja
A delicate union of intense chocolate, cocoa butter, sugar and nuts

Manon
True weakness of NEUHAUS filled with butter cream and a halved walnut, coated in white, dark or milk chocolate.... or even with fondant sugar

Marzipan
The exclusive mixture of the rarest almonds and sugar gives a blend with incomparable flavour.

Nougatine
Hard and irresistible delicacy of sugar and hazelnut, with a taste of caramel. An essential ingredient of the jewels of Neuhaus: "Tentation" and "Caprice".

Praline
To prepare its pralines, Neuhaus knowledgably selects the best Hazelnuts on the international markets. This is nothing astonishing since they create mixtures of hazelnuts and chocolate for extremely varied and sophisticated tastes, which turn the head of the more gourmet among us. Enhanced by subtle hand-made decorations, pralines always delight the eye and the palate of connoisseurs with exclusive pleasures.

Truffles
These small temples of sensual pleasure are numerous: they are coated with coffee, cognac, or other infinite flavours. Dusted with sugar, cocoa.....

Vanilla
Exquisite, penetrating, this flavour remains greatly appreciated in chocolate making. Neuhaus favours the unrivalled flavour of vanilla from Mexico and Bourbon Vanilla.

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