Filled chocolate bonbons invented in Brussels in 1912: a bittersweet shell enrobing a soft centre of ganache, caramel, marzipan, gianduja or nut praline. Wittamer, Pierre Marcolini and Mary set the city standard.
The Belgian praline was invented in 1912 by Jean Neuhaus II at the family Galeries Royales Saint-Hubert pharmacy-confiserie (the original Neuhaus shop opened on Galerie de la Reine in 1857). His wife Louise Agostini then invented the ballotin box in 1915 to keep the pralines from being crushed in the paper cones used at the time. Wittamer (1910), Mary (1919) and Pierre Marcolini (1995) extended the tradition through the 20th century.
3 editor picks for Praline Belge in Brussels, ranked by editorial score. All Brussels signature dishes · Praline Belge across every city.
Maison Dandoy ★ 4.6
Rue Charles Buls 14, 1000 Brussels
Maison Dandoy in Brussels has been baking speculoos since Jean-Baptiste Dandoy opened in 1829. Open daily 09:30-22:00. At Rue Charles Buls 14.
Wittamer ★ 4.5
Place du Grand Sablon 12, 1000 Brussels
Wittamer in Brussels has held the Sablon corner since 1910. The family patisserie supplies the Belgian royal house, with a tea room at number 6.
Frederic Blondeel ★ 4.5
Quai aux Briques 24, 1000 Brussels
Frederic Blondeel in Brussels' Sainte-Catherine roasts single-origin cocoa in his Quai aux Briques workshop. Open tue-sun 10:00-18:30. Booking recommended.