Neuhaus Chocolates are hand made in Belgium by skilled artisans.

Neuhaus have been manufacturing chocolates since 1857, they are the inventor of the praline and the ballotin (box with flaps) in which all authentic Belgian chocolates are sold.  To this day their prestigous pralines are still prepared using authentic recipes and in full respect of the artisanal tradition of the house. In the preparation of of its chocolate, the only vegetable fat used by Neuhaus is cocoa butter.

Since Neuhaus chocolates are prepared using fresh ingredients, they can only be preserved for short periods of time. They must be kept in a dry location at a temperature of between 15 and 18 degrees celcius