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.