Neuhaus Chocolatier

Caprice is composed of a traditional artisanal nougatine hand-filled with smooth Madagascar vanilla fresh cream and coated with dark chocolate. The elegant combination of flavours and textures is extraordinary. This legendary praline with its unique shape was created for the 1958 World Expo in Brussels.

Hand-made nougatine, filled with a dark, intense chocolate ganache from peru (68% cocoa) and covered in dark chocolate

Handmade nougatine, filled with a smooth butter cream with a subtle note of refreshing raspberry and covered in strong, plain chocolate

Enjoy the richness of fresh coffee butter cream, and the whole pecan nut and traditional nougatine piece decoration. Fork-dipped in vanilla confectioner's sugar, this manon is a marvel of the confectioner's knowledge and expertise.

The manon collection of pralines is a tribute to the success of suzanne Neuhaus, the daughter of jean Neuhaus, in her role as manon in the opera of the same name performed at the la monnaie opera house in brussels

This praline is composed of traditional gianduja blended with a knob of fresh butter to achieve an even smoother, melt-in-the-mouth texture. With a fine sugar glazing, this crunchy/creamy combination dates from 1937 and was created as a tribute to queen astrid of belgium.

This soft turkish hazelnut praliné in a milk chocolate shell releases the sweet flavours of hazelnut and chocolate.The smooth texture of this praliné filling enhances the soft, sweet character of this praline.

These pralines embossed with the Neuhaus "n" are filled with turkish hazelnut and chocolate cream., the flavour of freshly roasted and caramelised hazelnuts is enhanced by hazelnut pieces. Mephisto has a milk chocolate shell that complements the sweetness of the recipe

The milk chocolate horta, with its original, elegant shape, has a surprising praliné enriched with nougat pieces that give a luxury touch to the texture of the praliné and lend it a subtle flavour.

Savour the perfect combination of strong, dark chocolate with an elegant praliné feuilletine (or breton pancake pieces) centre, providing a crunchy chocolate treat.

Dark chocolate filled with hazelnut praliné with hints of gently roasted hazelnuts and almonds and caramelised hazelnut pieces, like a real brésilienne for a wonderful mixture of flavours and textures.

Enjoy this milk chocolate filled with speculoos praliné, and immerse yourself in memories of childhood teatimes with this old-style crunchy texture.

Caprice is composed of a traditional artisanal nougatine hand-filled with smooth madagascar vanilla fresh cream and coated with dark chocolate. The elegant combination of flavours and textures is extraordinary.This legendary praline with its unique shape was created for the 1958 world expo in brussels.

This manon is a perfect blend of light butter cream praliné and caramelised hazelnut pieces with the sweetness of milk chocolate. The airy sensation of the cream and the original nutty note of the hazelnuts are a surprising combination.

Enjoy the richness of fresh coffee butter cream, and the whole pecan nut and traditional nougatine piece decoration. Fork-dipped in vanilla confectioner's sugar, this manon ia marvel of the confectioner's knowledge and expertise.

White chocolate encloses a frothy dark chocolate mousse on a thin layer of melt-in-the-mouth gianduja.

The praline is composed of milk chocolate with a layered frothy madagascar vanilla fresh cream and rich dark chocolate ganache filling, the latter contrasting delightfully with the fresh cream.

This praline is the combination of the smooth, light flavour of coffee fresh cream with the subtle notes of melt-in-the-mouth roasted hazelnut gianduja.

Belgian truffle: the classic truffle: melt-in-the-mouth chocolate butter cream coated with dark chocolate releases an intense chocolate flavour enhanced by the dusting of cocoa powder.

Truffe cognac: this light butter cream delicately flavoured with cognac combines perfectly with the dark chocolate coating and the flaked almond topping.

Truffe au marc de champagne: this light butter cream flavoured with marc de champagne is a surprising contrast between the intense flavour of dark chocolate and the sweetness of the sugar with which it is dusted. A festive truffle, full of contrasts.

The unlikely but delicious combination of light butter cream and speculoos biscuits, this dark chocolate truffle combines the sweet and spicy flavours of this typically belgian biscuit reminiscent of childhood.

A delicious combination of light butter cream and luxury caramel, this dark chocolate truffle is an elegant delicacy that you'll just love.

Tentation is composed of traditional nougatine filled with a freshly ground coffee flavoured ganache and coated in milk chocolate.The combination of elegant flavours and original textures is extraordinary. This legendary praline with its unique shape was created for the 1958 world expo in brussels.

Enjoy pure milk chocolate delight with this javanesemilk chocolate ganache.This praline was named after louise agostini, the wife of jean Neuhaus. It played a part in the invention of the ballotin, the special box designed as packaging to hold and protect pralines.

Frédéric is a delicious, melt-in-the-mouth ganache with freshly roasted hazelnuts. Their flavour is enhanced by the sweet milk chocolate coating.This praline is named as a tribute to frédéric Neuhaus, confectioner and son of the founder of Neuhaus.

A creamy ganache deliciously flavoured with violet, this elegant dark chocolate praline is a happy combination of chocolate and flowers. The praline is elegantly decorated with a delectable crystallised toulouse violet

This praline with its distinctive chocolate flavours is composed of a bitter chocolate outer shell and a bitter chocolate fresh butter cream centre: an original recipe full of flavour.

This praline is among the oldest in the assortment and the recipe has remained unchanged since 1937. This recipe is the successful marriage of a dark ganache with a hint of rum, the whole coated in a thin layer of milk chocolate which enhances the flavour of the ganache.

Enjoy the simplicity of a traditional pale caramel combined with the sweetness of milk chocolate.

Let yourself be carried away by the original, luxurious form of this praline filled with gianduja swirled into a cornet to give the dreamiest, melt-in-the-mouth texture.

This praline is composed of traditional gianduja blended with a knob of fresh butter to achieve an even smoother, melt-in-the-mouth texture. With a fine sugar glazing, this crunchy/creamy combination dates from 1937 and was created as a tribute to Queen Astrid of Belgium.

This​ Neuhaus praline, in milk or white chocolate is filled with gianduja and crisped rice, which lends a surprising note to the otherwise perfectly smooth texture of the gianduja

Discover this variation on traditional gianduja with grilled, caramelised and lightly salted almonds. Combined with white chocolate, this sweet/sour blend conveys a wonderfully full and rounded flavou

Enjoy melt in the mouth gianduja enhanced with lightly grilled hazelnut pieces.

Neuhaus has used all its knowledge and expertise in the classic combination of its dark chocolate and its marzipan. Canasta is the perfect combination.

These​ prettily coloured marzipan squares are candied and decorated with a coffee bean, fresh hazelnut, almond or pistachio nut or even a pink peppercorn to create many wonderful combinations with marzipan.

The magical marriage of fruit and chocolate, these orange peels are candied in the traditional way and then coated with a thin layer of crisp dark chocolate to create varied flavours and textures.

Melt in the mouth creamy filling flavoured with wild woodland strawberries. The elegance of this rare fruit combined with fine Neuhaus chocolate.

The ice cream collection is a unique creation of our maîtres glaciers. Each flavour is prepared with high qualitative products and ingredients like fresh cream, delicious strawberries, hazelnuts from piemonté en authentic Neuhaus chocolate. For a unique moment of pure pleasure!Our ice cream collection is available in a selection of boutiques in belgium, spain, germany and great-britan.

Treat yourself to the fruity freshness of the Neuhaus range of fruit pastes with a 70% fruit content: strawberry, pear, mandarin, plum, cherry, blackcurrant and lime.

The Neuhaus range of biscuits is made from delicious traditional recipes and only the best ingredients are used.Click on the link to discover the range.

The real candied chestnut requires all the knowledge and expertise of a true confectioner. The chestnuts are carefully selected before being slowly candied in different vanilla syrups. The chestnut is candied when a pearl of sugar has formed at its heart.

Taste the authentic recipes from Neuhaus in milk or dark bars:, praliné with almonds and hazelnuts, praliné with cappuccino

The crunchy range consists of milk or white chocolate bars with crunchy fillings, praliné with feuilletine, praliné with speculoos (cinnamon cookie) , praliné with caramel, white chocolate with puffed rice

Authentic​ Neuhaus chocolate in a designer tablet made from the exclusive dark, milk or white chocolate recipe.

These authentic Neuhaus chocolate tablets offer a varied range of fruit and nut flavours. Milk chocolate with whole caramelised hazelnuts, dark chocolate with whole caramelised hazelnuts, dried fruit or candied orange peel.

Finally Neuhaus has created a long-awaited flavour: coconut tablets. A smooth milk chocolate tablet with crusty bits of caramelised coconut. Ideal for summer with its refreshing and natural flavour with a hint of caramel.

To make the transition to the fall easier, Neuhaus launches a milk chocolate tablet, made following the exclusive Neuhaus recipe, with north american pecan nuts. Dried fruits and nuts are the perfect nibbles on a summer evening, but they taste even better in combination with Neuhaus chocolate.

These are thin layers of dark or milk chocolate with the Neuhaus logo, on to which is placed a Grenoble walnut half, a hazelnut and a Chilean raisin, and so on - an irresistable delicacy!