To celebrate more than a century of innovation and craftsmanship, Neuhaus unveils an exclusive reference book devoted entirely to Belgian chocolate culture in all its richness and refinement. Conceived as a timeless collector’s item, the publication captures the soul of an artisanal tradition that has shaped Belgium’s global reputation as the ultimate chocolate destination.
Combining historical precision with visual elegance, the book traces the origins of chocolate and the birth of the Belgian praline with remarkable depth. As the inventor of the praline, the Maison considers it both an honour and a responsibility to preserve and celebrate this unique heritage. Rare archival photographs, original sketches and meticulously researched texts bring to life the evolution of chocolate craftsmanship and chart the remarkable story of the Neuhaus family itself. Along the way, the reader discovers the narratives behind some of the most iconic pralines ever created — each one a testament to innovation, patience and savoir-faire.
Yet this is not merely a historical retrospective. The book also casts a distinctly contemporary gaze on Belgian craftsmanship today. Through a series of exclusive interviews, leading chefs, fashion designers and master chocolatiers reflect on gastronomy, creativity and chocolate as a true form of art. Their perspectives add modern layers to an age-old craft, revealing how tradition and innovation continue to inspire one another. The result is a nuanced portrait of an artisanal discipline that remains very much alive, constantly evolving while staying rooted in excellence.
Adding a tactile, sensory dimension to the narrative, the final chapters present a refined collection of recipes that translate chocolate expertise into practice. From the essential techniques of chocolate and praline making to sophisticated sweet creations, these recipes are designed to honor the precision and artistry of the chocolatier’s craft. They invite readers not only to admire chocolate, but also to understand and recreate its magic.
The timing of the release is equally symbolic. The publication coincides with the 110th anniversary of the ballotin — the iconic chocolate box originally invented by Neuhaus to protect pralines — making this book a celebration of invention as much as remembrance. It is an edition to treasure, or to offer as a meaningful gift, granting a rare behind-the-scenes view into one of Belgium’s most refined and culturally significant crafts.
Co-author Charlotte Huens reflects on the wider ambition of the project: as a Maison that has been active in Belgian chocolate for over 160 years and pioneered the praline, there is a duty to safeguard and share this legacy. For that reason, the book is published not only in Dutch and French, but also in English — allowing Belgian chocolate artistry to resonate far beyond national borders. In doing so, this exceptional volume ensures that a treasured piece of cultural heritage remains accessible, relevant and inspiring for generations to come.
Neuhaus, inventor of the Belgian praline
Authors: Charlotte Huens & Pacôme Nasier
Publishers: Lannoo (NL) – Maarten Van Steenberghen / Racine (FR) – Géraldine Henry
Languages: Dutch, French and English
Length: 176 pages – hardback – €34.95
