Secret of our chocolate experience
Godiva Chocolatier is the true story of a craftsman chocolate maker whose legendary name has become a symbol of luxury and prestige the world over.
It all started in 1926 in Brussels where the Draps family founded a chocolate and sweet-making workshop where their "pralines", typical Belgian filled chocolates, were made. At the age of fourteen, Joseph Draps went into the family business and some years later, decided to create a prestige range of chocolates. He called it Godiva, for its international recognition factor and the evocation of the legend of Lady Godiva.
Today, Godiva has become synonymous with refinement and innovation, bringing the best of Belgium to the world. Combining enticing flavours, delicate textures, Godiva's Chefs Chocolatier use their expertly honed skills to create masterpieces out of the finest ingredients.
Discover the secrets of Godiva's chocolates and our Chefs in the two videos below:
Learn more about Godiva's chocolate experience:
Our Chef Chocolatiers
EXECUTIVE CHEF CHOCOLATIER
“Chocolate has been my life's passion from the moment I started my apprenticeship under one of the Belgian masters of chocolate. I fulfill this passion every day at Godiva, handcrafting deliciously complex, yet balanced notes from premium chocolate and an array of the finest ingredients to delight your senses.”
“I am so proud to have the opportunity with Godiva to constantly innovate and refine our chocolates in order to create individual works of art. We bring together the finest Belgian traditions in chocolate making with extraordinary ingredients from around the world. We like to deliver “classics with a little twist”.”
EXECUTIVE CHEF CHOCOLATIER
After 32 years of extensive experience working with prestigious brands, Jean Apostolou invested in the world of GODIVA.
The Art of Pairing Chocolate and Wine
To begin, examine the attributes of the chocolate exactly as you would during a chocolate tasting. That includes noting the aroma, listening for the snap when you break it, and checking the shine and glossiness. Before tasting the chocolate, take the same notice of the wine.
Look at the wine… Swirl the wine in the glass and be aware of the color and the viscosity.
Smell the wineAnd breathe in all of the aromas in a long, smooth whiff.
Taste the wine Sip and let it fill your mouth. Notice the wine’s complexity and which flavors come to mind. Now take a small bite of the chocolate and let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with the chocolate.
When pairing wines with chocolate, one rule of thumb is to make sure that the wine is as sweet, if not sweeter, than the chocolate. Otherwise, the wine can overpower the chocolate and rob it of its sweetness. In general, match lighter chocolate with lighter-bodied wines and richer chocolate with more full-bodied wines. Milk Chocolate is complemented by white wine, lighter red wines, and champagne, while Dark Chocolate pairs well with full-bodied red wines.
“For the optimal tasting experience, start with lighter wines and finish with more full-bodied wines. These are just my suggestions but I encourage you to come up with your own unique pairings. Happy tasting!”
Champagne paired with Milk Chocolate
Our creamy Milk Chocolate tablet pairs well with the crisp, dry flavor of Champagne.
Chardonnay paired with Milk Chocolate with Fruit
Milk Chocolate blended with fruit is complemented by the rich citrus flavors of Chardonnay. Pair with the light, fresh fruit taste of our Milk Chocolate Dipped Strawberry tablet which features the fresh fruit taste of mango, blueberry, and tangerine.
Pinot Noir paired with Milk Chocolate with Caramel
Our Milk Chocolate Salted Caramel tablet with buttery caramelized toffee pieces and a hint of salt provides the perfect contrast with the delicate berry notes of Pinot Noir.
Cabernet Sauvignon paired with Dark Chocolate with Nuts
The nutty richness of our Dark Chocolate with Almonds tablet presents a perfect match with the full bodied, peppery flavors of Cabernet Sauvignon.
The Art of Tasting Chocolate
Tasting chocolate is an art. And it awakens all your senses!
Follow the advice of our Chef Chocolatier, Thierry Muret
and leave for an exploration of chocolate...
Settle into a quiet room... being able to concentrate enhances your ability to discern flavors. You might want to have a piece of paper handy so you can take some tasting notes describing smells, flavors, and textures.
Chocolate should be at room temperature. This allows the chocolate to begin to melt the moment it hits your mouth. Cold chocolate doesn't release its flavors and aromas as quickly, altering the tasting experience.
Have a glass of water and crackers nearby to cleanse your palate in between the different types of chocolate.
Follow the steps below and sit back, relax, and enjoy the sensory journey you are about to embark on...
Look at Chocolate...
Note the decoration, sheen, and perceived flavor (e.g. milk, dark, almonds). High quality chocolate should have a glossy sheen and an even texture.
Lightly rub the chocolate's exterior, place towards the nose and smell the chocolate to stimulate your senses. What aromas do you pick up? Vanilla? Spice? What else?
Break the chocolate into two pieces. Listen for a loud, crisp snap, which is a sign of good quality and texture.
Take a small bite and let it rest on the tongue for 10-15 seconds. Notice how different aspects of the chocolate melt at different times, and how you pick up multiple flavors throughout the experience.
Enjoy the happy feelings and benefit from the healthy antioxidants that are released as you savor the chocolate.