For one vital sector of the nation’s economy it is Belgium’s equivalent of the Oscars.
And, just as the Academy Award winners were celebrating their success this week, so too are some of the best chocolatiers in Belgium.
The awards ceremony may not have had quite the razzmatazz and glitz of the Hollywood version, but was, nonetheless, a fitting tribute to the country’s proud chocolate tradition.
Belgium’s chocolate industry is a major economic driver, with a total production value for cocoa, chocolate, and confectionery reaching approximately €6.87 billion in 2023, up from €4.98 billion in 2021. As a global leader, the sector accounts for 11% of worldwide chocolate exports, generating over €3.5 billion in export value annually,
On Monday (16 March), the independent guide to sweet addresses, “Tartine et Boterham”, announced its Top Ten artisan chocolate makers, who were selected by a panel of experts.
Two additional awards were also presented: the 2026 Honorary Award and the 2026 Rising Star Award.
After ten years of listing the best artisanal bakeries and pastry shops in Belgium, Tartine & Boterham turned its attention this year to chocolate.
The guide lists the best sweet addresses in Belgium (bakeries, pastry shops and chocolatiers) and organizes events such as workshops, tours and tastings to highlight these artisan sweet spots.
The awards ceremony was a chance for these brilliant exponents of the chocolate making craft to showcase some of their products.
Speaking at the ceremony, in the grand surroundings of Brussels’ Bourse (the former stock exchange), one of the winners told this website what the award meant to him.
Leo Netter, whose shop, Bomma Flora is in St Gilles, has been in the chocolate industry for only three years and is the youngest of the ten winners.
He said, “I am very grateful to the judges for selecting me and feel very proud of this award. We work with only the best cocoa beans and all our chocolate is made in house, at our workshop.”
Another winner is Japan-born Yasushi Sasaki, who came to Belgium with his parents in 1991 at the age of 19.
While his parents returned to Japan, he stayed in Belgium to learn the craft of chocolate (and pastry) making.
He said, “I am honoured to receive this award. To think of the competition in this sector that there is in this city alone makes me even more proud.”
His comments were broadly echoed by another in the top ten, Laurent Fassino, of Uccle-based La Maison Du Cacao.
He told this site, “We chocolatiers have a big and important responsibility because this is a sector that is very important in this country. Belgium is, of course, very well known for its chocolate industry so it is important we keep abreast of the many trends. We have to show that we are able to adapt and work in this ever-changing and innovate field.”
Géry Brusselmans, of Tartine et Boterham, told this site the winners represent some of the best of Belgium’s proud chocolate making tradition.
He is also the author of a guide, now in its tenth year, which lists some of the best artisan chocolate and pastry shops in Brussels and Wallonie. The guide, which is available in all good bookshops, has been likened to the famous Michelin restaurant guide.
The ten overall winners were Frédéric Blondeel, Laurent Gerbaud, Bomma Flora, Arthur Amblard, L Chocolat, Xocolate, La Maison du Cacao, Jérôme Grimonpon, Yasushi Sasaki and Concept Chocolate.
The honorary award 2026 went to Frédéric Blondeel. This award recognizes an artisan chocolatier who stands out for their career and their commitment to the craft of chocolate making.
The rising star award, given to an artisan who has been established for less than three years, went to Arthur Amblard.
The 2026 selection was made by an independent jury of four experts, based on a dual evaluation: the craftsmanship on the one hand, and the tasting of the pralines on the other.
To be eligible, artisans had to meet two criteria: operate both a shop and a workshop located in the Brussels-Capital Region and process cocoa beans or couverture chocolate to produce pralines.
The 10 chocolatiers were selected by a jury of four independent experts from the chocolate sector (Géry Brusselmans, Céline Francis, Laurence Koutny and Mélanie Saussez), based on a total score out of 100 points.
For the top ten 50 points were awarded for the chocolatier’s overall craftsmanship (commitment to the sector, quality of raw materials, innovative approach, the artisan’s identity, etc.) and 50 points were awarded following a tasting of pralines, evaluated according to criteria such as appearance, taste, quality and originality.
Several of the chocolatiers will be opening their doors during “Bruxelles Gourmand” on March 28 and 29. Over these two days the public (providing they have pre-registered) will get the chance to tour up to ten chocolate shops in the city centre.
It is a chance to speak to chocolate makers about their craft and sample some of their delicious products.
Chocolate sector fact file:
- In the Brussels-Capital Region, there are around 200 shops exclusively dedicated to selling chocolate.
- Brussels counts about twenty artisan chocolatiers, and around 200 across Belgium.
- In Belgium, there are approximately 2,000 shops exclusively dedicated to chocolate sales.
Current trends in artisan chocolate
➔ Bean-to-bar and single-origin chocolate
➔ Production of artisanal ice cream during the summer
➔ Sugar-free and/or plant-based alternatives
➔ Smaller pralines to encourage tasting
➔ Recipe adjustments depending on fluctuations in raw material prices
