With an acidic scent, hints of hazelnuts, and the sound of roasting, we are at 39 Rue de Ganshoren, in Frédéric Blondeel's workshop. Named Best Chocolatier in 2019 and 2025 by Gault & Millau, the Brussels artisan opens the doors to his factory, where pralines and chocolates are crafted.
A pioneer of the 'bean-to-bar' process, where the chocolate is entirely made by the artisan, from creation to packaging, Frédéric Blondeel has been a chocolatier-roaster for 20 years. His workshop, nestled in the heart of Koekelberg, is a true Ali Baba's cave. Here, we find cocoa in all its forms. 'Chocolate is my whole life. It’s the fruit of my travels. Everything I do revolves around chocolate, 7 days a week, from morning till night,' he tells us with a passionate look in his eyes. Amid the aromas of hot cocoa, roasted hazelnuts, and fresh herbs, Frédéric shares the story of a life dedicated to the art of chocolate.
From gourmet childhood to artisan chocolate
'Everything comes from my mother,' says Frédéric, his smile tinged with nostalgia. His mother, owner of a tearoom on the Belgian coast, would bring home exceptional confectioneries every week. 'Every Friday, she would go for a walk and come back with chocolates. That’s where my love for chocolate began,' he explains. At the age of 20, with his first chocolate machines given to him for his birthday, he laid the foundation for his profession.
Today, in a workshop full of history – once home to the Debailleul family – Frédéric roasts his beans daily with absolute precision. The cocoa comes from various countries, each with its own unique taste characteristics. To ensure optimal quality, the beans are stored between 7 and 12 degrees.
From dusk to dawn at the chocolate factory
A typical day for Frédéric starts early. 'When I arrive at the workshop, I start by making coffee for the team. Then we have breakfast here with my family while preheating the roaster. After that, I get down to business,' he tells us. His chocolate shop is also a café where you can enjoy a hot drink or homemade ice cream.
'In a chocolate workshop, it’s the scents that give energy to the body, even when it’s tired,' the chocolatier shares while showing us the machines in which he roasts his cocoa beans. Here, each grain is carefully selected before passing under the infrared heat of a low-temperature roaster. 'Roasting helps develop the flavor of the chocolate and removes the acidic taste, moisture, and bacteria, while preserving the fruit's flavor,' Frédéric Blondeel explains.
Herbal pralines and chocolate spread: a tour of the chocolate factory
Frédéric Blondeel’s creations are abundant. Among the specialties are herb-infused pralines, particularly those flavored with thyme, bay leaves, or mint, which the chocolatier buys at the morning market. 'We also work a lot with Espelette pepper in all our chocolates,' he reveals. Among the house specialties are the famous bars, which Frédéric calls 'medals.' But the undisputed star of the workshop is the chocolate spread. 'We are unbeatable when it comes to that. It’s made with hazelnuts from Piedmont, Italy, with 62%, 63%, 64%, 65% hazelnuts,' he proudly reveals. And, of course, he doesn’t forget the speculoos, real homemade biscuits.
Open 7 days a week
Frédéric Blondeel’s workshop, located at 39 Rue de Ganshoren in Koekelberg, is open every day of the week, except for one week in summer and another in January. The opening hours? 7 days a week, from 9:30 am to 6:30 pm, and on Sundays from 12 pm to 6 pm. This is where you can discover the house’s chocolates and biscuits: herb-infused pralines, carefully crafted bars, not to mention the signature chocolate spread and homemade ice creams. A true must-visit for artisanal chocolate lovers. It's a great option for the holidays and to support local craftsmanship.
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