Belgium’s reputation for chocolate began with the creation of the praline in 1912 by Jean Neuhaus, founder of the iconic Neuhaus Chocolatier. Only natural products are used, which sets Belgian chocolates apart from the chocolate found in other parts of the world. Differences in flavors are created by adjusting the amounts of sugar and cocoa in chocolate mixtures, without adding artificial flavors. Even in today’s technology driven world, Belgian pralines continue to be made by hand.