What's the secret recipe of Chantelly chocolate?

Our secret is based on one essential thing : passion.
Naturally, we do use a few other ingredients as well, but pure passion for chocolate is the decisive flavouring, you can see it, smell it and taste it.

Karel Peeters, who founded Chantelly over 30 years ago, never doubted his ambition to be the best chocolate maker in Belgium. He began his education at the renowned PIVA, the Chocolate Academy of Antwerp, and afterwards settled nearby Dendermonde, at a stone's throw from the world's largest chocolate factory. He believed that a unique synergy could be developed in which David would be helped by Goliath. And he was right : in collaboration with researchers from this giant, he was able to try out and evaluate creations, do research and analysis, experiment and improve... until he knew his chocolate was perfect.

For Chantelly, it has to be perfect - nothing else will do. No compromises are allowed to affect quality, even if it might help to sell greater volumes. The authenticity of real Belgian chocolate cannot be questioned. Chantelly still uses only the best ingredients, and everything is still made by hand. In chocolate country, Chantelly is unique.

This determined adherence to its quality philosophy has been richly rewarded. The fact that Harrods, a bastion of English good taste, have selected Chantelly as the exclusive producer of its own chocolate label says more than enough. Chantelly has even succeeded in thinking in English for the local market, developing a complete assortment with truly British tastes, like ginger and Assam Tea.

And the company continues to come up with inventive innovations for other markets as well. It is proud that until now no request - however eccentric or unusual - has proven impossible to realise. Because total professionalism, flexibility and creativity are Chantelly's trademarks.

The taste of Chantelly is the proof of its expertise - and you won't need a trained jury to recognize it.