Belgian praline: a shell of dark or milk couverture chocolate encasing a filling of butter ganache, gianduja or praliné cream, made by Ghent chocolatiers including Joost Arijs patisserie on the Vlaanderenstraat.

The Belgian praline was invented in Brussels in 1912 by Jean Neuhaus, who created the first filled chocolate shell at his pharmacy. The technology spread to Flemish chocolatiers and became the defining Belgian confection. In Ghent, the most technically advanced praline work is at Patisserie Joost Arijs on Vlaanderenstraat, which uses Valrhona and Michel Cluizel single-origin couverture for shells and local cream for ganaches. The Ghent Chocolate and Praline tour offered by local operators visits both industrial and artisan producers.

Where to eat Belgian Praline Chocolate in Ghent

1 editor pick for Belgian Praline Chocolate in Ghent, ranked by editorial score. All Ghent signature dishes · Belgian Praline Chocolate across every city.

  • The Bakery by Joost Arijs

    • ★ 4.6
    • Bakery
    • €€
    • Zuidstationstraat

    Order Country sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.

    Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.

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Make it at home

Serves 203 hrAdvanced

Ingredients

  • 200g Valrhona dark couverture (70%), chopped
  • 150ml double cream
  • 50g soft butter, cut in cubes
  • 1 tsp vanilla extract or tonka bean (optional)
  • 200g extra couverture for shell moulding

Method

  1. Heat cream to just below simmering. Pour over chopped chocolate in a bowl. Stir from centre to emulsify.
  2. When smooth, add butter and vanilla. Stir until incorporated. Cool to piping temperature (26C).
  3. Temper the shell couverture: melt to 50C, cool on marble to 27C, return to 31-32C for dipping.
  4. Mould by filling shells, tapping to remove bubbles, scraping excess and chilling for 5 minutes.
  5. Pipe ganache into the shells, leaving 1mm gap. Seal with tempered chocolate.
  6. Refrigerate 30 minutes. Unmould. Store at 16C for best texture, not in the fridge.

Editor tip. Belgian pralines fail without tempering; untempered shells bloom grey and lack the snap. A digital thermometer is the minimum equipment.

Common allergens: Dairy, Egg, Tree nuts (common).