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.
Where to eat it: 1 restaurant across 1 city.
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.
Common allergens: Dairy, Egg, Tree nuts (common)
Tip from the editors. Belgian pralines fail without tempering; untempered shells bloom grey and lack the snap. A digital thermometer is the minimum equipment.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.
Order: Country sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.
Tip: Open Tuesday to Saturday 08:00 to 18:00; the croissants are best in the first two hours of opening.
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