Mary Chocolatier

Mary Chocolatier Belgian chocolates represent the finest expression of the Chocolatier’s craft. Made with true artisan skill under the guidance of our Master Chocolatier, every one of our chocolates is created with perfection in mind and great pride and care – from the selection of the finest raw ingredients to finding the purest harmony of taste, aroma, texture and appearance.

Mary Chocolatier was founded in 1919, when Madam Marie Delluc opened the first shop at 126 Rue Royale in Brussels, Belgium. We have striven for perfection ever since, establishing a reputation for hand-crafted quality that has been our point of honour for almost a century. By pursuing excellence at every stage and by only using the highest quality natural ingredients, Mary Chocolatier achieved its first royal warrant from the Belgian Royal Family in 1942 and soon became a favourite of the Belgian Royal Family, visiting dignitaries and all true chocolate lovers the world over.

Mary Chocolatier has remained true to its time-honoured history. From the first Master Chocolatier’s beautiful hand-crafted creations, to today’s exquisite range of more than 70 unique pralines, many of which are still made to that first Master Chocolatier’s original recipes, the company has maintained strong links and a great respect for the traditions of the past.

Due to the freshness and purity of the ingredients used in our chocolates, Mary Chocolatier pralines should be handled with care so they can be enjoyed at their best. In respect to our traditions and our clients we refuse to use chemical preservatives and because only the freshest natural ingredients are used the shelf life of our pralines is much shorter than mass-produced products.

Our chocolates will stay at their best if kept between 15 and 18°C (60 to 65°F) in an area of low humidity, such as a wine storage area or a clean, dry cellar. The chocolates can also be kept in a fridge if need be, preferably in the fruit and vegetable area. Rapid changes in temperature should be avoided to maintain the chocolates’ natural sheen. If kept in the fridge, try to let the chocolates return to room temperature before enjoying them.

And finally, a note on tasting our chocolates. To fully appreciate our Chocolatiers’ craft, it’s worth approaching them as you would a fine wine or artisan cheese. Firstly, note their appearance – the surface should be smooth and unblemished with a silky sheen. Once in your mouth, hold them on your tongue, noting how the chocolate melts slowly with a firm, velvety texture. Take time to enjoy the sumptuous aromas and the many complexities of the natural cacao as you roll the chocolates around your tongue. Once each chocolate is fully melted and has combined with its filling, note the harmony of flavours and the subtle balance of each piece. Above all however, simply enjoy the sublime experience of tasting natural, fresh and expertly hand-crafted chocolates…

(IMPORTANT: Mary Chocolatier products are not suitable for those with a nut allergy).