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The Guylian Difference

Making Guylian chocolates so unique and delicious takes skill, effort and craftsmanship. Learn how Guylian gives chocolate lovers all over the world an unforgettable sensation, to be savoured slowly.

The recipe of Guylian’s in-house roasted hazelnut praliné was invented in the fifties by our founder, Guy Foubert and is still used today by our Master Chocolatiers in Sint-Niklaas, Belgium.

Fresh Mediterranean hazelnuts are gently roasted the traditional way in small-batch copper kettles. Our experienced Master Pralineurs monitor the sugar quantity and temperature closely until the hazelnuts reach the perfect level of caramelization.

每一批臻果的烘培溫度與時間均有經驗豐富的Pralineurs大師進行掌控。當臻果烤至恰好的程度,便將它們壓碎並研磨成糊狀,再與比利時當地的牛奶與巧克力混拌,最終打造成香醇絲滑的吉利蓮臻果夾心巧克力。