Since 1857, Neuhaus has remained the originator, the innovator, and the quintessence of Belgian Chocolate excellence. Neuhaus chocolate is a symphony of taste and texture – still crafted entirely in Belgium with the finest non-GMO ingredients from the best regions of the world. Always composed with the utmost care by their Maîtres Chocolatiers and imported fresh weekly. Neuhaus, believes in taking the time for real and profound human connection. Because, ultimately, Neuhaus believes that the refined chocolates they create bring people moments of joy and connection to one another, enhancing their well-being.

Neuhaus story began in 1857 when Jean Neuhaus settled in Brussels and opened a pharmacy in the prestigious Galerie de la Reine. With his customers’ well-being at heart, he covered his medicines with a layer of chocolate to make them more palatable.

In 1912, the invention of the Belgian ‘praline’ took place. Jean Neuhaus Jr. innovates his grandfather’s creation by replacing the medicine with a decadent chocolate cream ganache center, creating the first filled chocolate. He calls it ‘praline’, and it becomes an instant success.

Over the years there have been many milestones; in 1915 the invention of the “ballotin” box, an elegant gift box to protect the chocolates securely and attractively. 1958 Neuhaus was named Stars of the Worlds Expo in Brussels. In 2000 Neuhaus was appointed Royal Warrant Holder to the Belgian Royal Court. This recognition that its chocolates are appreciated and savored by kings and queens lends further prestige to the original Belgian chocolatier. In 2017 – Neuhaus was named the “World’s Best Chocolate Truffle”. After carefully reviewing the world’s finest chocolates, Bloomberg Pursuits honors the Neuhaus classic chocolate truffle with the distinction “Best Chocolate Truffle in the World”.

The name “DeBrand” came from the combination of the French prefix “De”, meaning “from”, and the founder’s last name, “Brand” (Cathy Brand-Beere). The first store was located in Fort Wayne, Indiana, in her childhood home, a historic 100+ year old structure which is no longer in existence. DeBrand has truly always been a family business with her husband, Tim, working by her side and all three of their daughters literally growing up in the business.

Today, the highest quality ingredients are used as a foundation for our art, from imported Belgian chocolate to fresh local ingredients and inclusions from all over the globe. Each product is carefully and beautifully packaged and presented in retail stores that deliver first-class ambiance and outstanding customer service centered on “The Golden Rule”. From Brand-Beere’s childhood home to their current 30,000 sq ft corporate 7 manufacturing headquarters, the cornerstone of DeBrand remains a steadfast commitment to excellence.

ChocoMiro has been crafting and refining fine chocolates since 1995. Chocolatier Miró discovered a passion for pastry from a young age, when his older sister was tasked with translating Chef Jacques Pepin’s culinary book “La Technique” written in English for the USA market back to French.

 

Soon after, Santiago discovered the art of chocolate making, and has been continuously refining his chocolates to perfect the classics while developing new and exciting flavors with the finest ingredients.

Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service.

It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts was born.

And their Gelato and sorbetto is made in true Italian fashion… Intense flavors, creamy and refreshing just as it should be!

John Kelly specialty is exceptionally delicious chocolates.  They use all natural, premium quality ingredients, and make everything in small batches.   But it is really all about the level of detail and hand craftsmanship they bring to every single piece that makes the difference.

When they make truffle fudge, for example, it takes no less than 5 people to create each and every piece.  Five people, all working in concert with one goal in mind – to bring you the best piece of chocolate you have ever tasted.  And this is only the process for their truffle fudge, image the other delicious items to choose from!

Ghyslain Chocolatier, Inc. is known for the quality and creativity of their chocolates and desserts. With their bright colors, hand-painted decorations, imaginative themes and renowned flavor, their chocolates stand apart from the competition.

People often exclaim that they look too beautiful to eat but they taste every bit as delicious as they look.

Born in Québec, Canada, Ghyslain Maurais found his culinary passion while working in the field to fund his architectural education. Soon after, he changed career paths and entered the Institue du Tourisme et d’Hotelerie du Québec.

Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, Ghyslain has served as the head chef for the Quèbec Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.