Chocolate worth slowing down for.
Chocolates by Benoit is a family atelier tempering rare grand cru cacao into silk-smooth truffles, pralines and 72-hour stone-ground bars. No shortcuts. No compromises. Just cacao, craft and quiet obsession since 1998.
A family obsessed with cacao for three generations
From a tiny Brussels kitchen to a cult atelier — Benoit Leroux still tastes every single batch before it leaves the marble table.
We don't make candy. We bottle place & time.
Every harvest, we travel to meet growers in Esmeraldas, Sambirano and Ucayali. We buy whole pods, ferment with the farmers, and pay 2.3× fair-trade price. Then back home in our atelier, we roast in 12kg micro-batches, stone-grind for 72 hours, and conche slowly — never rushed, never deodorized.
The result? Chocolate that tastes like where it grew: jasmine and river stone from Madagascar, toasted hazelnut and brown butter from Ecuador, wild berries from Peru.
Benoit starts tempering in grandmother's kitchen in Bruges with a marble slab and second-hand melanger.
First direct-trade harvest in Ecuador. Maison wins Gold at International Chocolate Awards.
Atelier opens tasting room. Stone-ground grand cru bars become cult favorites.
Carbon-neutral atelier, 100% compostable foil, new Madagascar & Vietnam origins.
Icons of the atelier
Six signatures, endless cravings. All hand-finished, all small-batch. Hover, drool, repeat.
Grand Cru Truffle Box — 24 pc
Ecuador 75%, Madagascar 68%, salted caramel & champagne ganache. Hand-rolled, cocoa-dusted.
Stone-Ground Bars Trio
72-hour bars: Esmeraldas 75%, Sambirano 68%, Ucayali 80%. Tasting notes included.
Piedmont Hazelnut Praliné
48-hour caramelized hazelnuts, fleur de sel, 40% milk cloak. Crunch that echoes.
Burnt Honey & Sea Salt
Smoked honey caramel, Guérande salt, 65% dark shell. Sweet, salty, smoky.
100% Pure Cacao — Ritual Bar
No sugar. Just stone-ground Nacional cacao + cocoa butter. For purists & ceremonies.
Atelier Tasting for Two
90-min guided tasting, 12 origins, hot cacao ritual + take-home box. Brussels.
72 hours. One bar. Zero shortcuts.
Industrial chocolate is conched in 6 hours. Ours takes 5 days. Taste the patience.
We taste pods on the farm. Only aromatic Nacional, Criollo & Trinitario make the cut.
12kg drum roasts, profiled per harvest like specialty coffee. No burnt bitterness.
Granite melangers preserve volatile florals that steel refiners destroy.
Marble-table tempering for snap & gloss. Every truffle rolled by hand.
Melt slowly, look closer
A peek inside the atelier: marble, granite, ganache and golden hour.
Tasters can't stop talking
“The Madagascar bar rewired my brain. Red berries, then jasmine. I've never tasted chocolate like this.”
“We served Benoit truffles at our wedding. Two years later guests still talk about them.”
“The atelier tasting is theatre. Smoke, stone, story. Book it before it sells out.”
Notes from the cacao trail
Harvest diaries, pairing guides and atelier secrets. Fresh from the marble table.
Good questions
Do you ship fresh truffles?
Yes — in insulated compostable boxes with ice packs. Truffles travel Monday–Wednesday to guarantee 48h delivery and perfect temper.
Is your chocolate vegan?
All 68%+ dark bars and most truffles are naturally vegan (cacao, cane sugar, cocoa butter). Milk pralinés are clearly marked.
Where is the atelier?
Rue des Cacaoyers 14, Brussels. Tastings Friday–Sunday, 11h–19h. Walk-ins welcome, bookings recommended.
Do you do weddings & corporate?
Absolutely — custom bonbons with monograms, tasting bars and 100–2000 piece orders. Write to us via contact.
Taste the harvest first.
Join 18,000 chocolate lovers. One letter a month: new origins, atelier nights, secret pre-releases. No spam, only ganache.
Come say bonjour
Atelier & tasting room open Fri–Sun. For orders, events & wholesale — we reply within 24h.
Atelier Benoit
Rue des Cacaoyers 14
1000 Brussels
Fri–Sun 11:00–19:00
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