Following his sense of entrepreneurship, Jean Neuhaus opened a pharmacy in 1857 at the prestigiously located Galerie de la Reine, a mere stone’s throw away from the Grand Place in Brussels. Liquorices, guimauves (similar to marsh-mallows) and dark chocolate tablets for medical use soon joined more traditional preparations on the display counter... for Jean Neuhaus had the art of fine confectionary in his blood. As medicine had a bad taste at the time, he started enrobing it with chocolate. With the assistance of his son Frédéric, he spent an increasing amount of time and effor t in preparing and inventing new delicacies to the point where the regular pharmaceutical products gradually ended up making way for fruit jellies, caramels and other exquisite chocolate dainties. Expansion soon became inevitable to the chocolatier house with outlet stores soon branching out across the country and abroad. Today, more than 153 years after the business was first established, tradition still has its place at Neuhaus, with some recipes over 100 years old and many pralines still hand-made. As a Créateur Chocolatier, the company is constantly developing new recipes, shapes and heavenly new tastes. Creativity and innovation are thus fundamental. The know-how with regard to the production of chocolates and the unimpeachable quality of the ingredients are the hallmarks of Neuhaus chocolates. The running theme that underpins the company’s success? A true passion for chocolate!