BRUSSELS — Belgian chocolate producer Neuhaus has launched a new reference book exploring the rich history of Belgian chocolate and the invention of the praline — a treat that transformed confectionery forever.
The book, titled Neuhaus, the Inventor of the Belgian Praline, was officially presented on Tuesday at the company’s flagship store in the Queen’s Gallery in Brussels. The setting was significant — it was here in 1857 that Jean Neuhaus first opened his pharmacy, the birthplace of the praline that would later earn Belgium global acclaim.
Published by Lannoo, the 176-page volume traces the evolution of Belgian chocolate craftsmanship through historical photographs, original sketches, and classic recipes.
It also includes insights from renowned chefs, chocolatiers, and even fashion designers, offering readers a multidisciplinary perspective on how Belgian pralines became symbols of artistry and luxury.
Authored by Charlotte Huens and Pacôme Nasier, the project took nearly two years to complete. The authors immersed themselves in archives, production records, and culinary traditions to present a vivid portrait of Neuhaus’s legacy. The result is both a historical record and a celebration of innovation.
Neuhaus CEO Isabel Baert, speaking at the launch, reflected on the brand’s deep roots in Belgian culture. “It all started here 160 years ago,” she said. “Our goal is to still be able to stand here 160 years from now and look back on our history. We want to celebrate Belgian craftsmanship even more, and this book is the perfect opportunity.”
The publication coincides with a renewed interest in artisanal and heritage brands. By revisiting the story of the praline, Neuhaus aims to inspire appreciation for quality, authenticity, and the timeless art of chocolate-making.
Each chapter captures a defining moment in the company’s evolution — from Jean Neuhaus’s early experiments coating medicines with chocolate to the family’s creative expansion into confections that revolutionized Belgian sweets.
The book’s trilingual edition — available in Dutch, French, and English — ensures its accessibility to an international audience of chocolate lovers, historians, and culinary enthusiasts alike. Readers can find it in select Neuhaus boutiques and major Belgian bookstores beginning this week.
Beyond its historical value, Neuhaus, the Inventor of the Belgian Praline also serves as a tribute to the artisans who continue to uphold the brand’s legacy. Through their skill and dedication, the spirit of Jean Neuhaus endures — proof that Belgian chocolate remains not just a delicacy, but a living tradition.
