Inspired by the values of Lady Godiva (generosity, courage, entrepreneurship, sensuality), enriched by trends in gastronomy, other cultures and consumer expectations, Godiva's Chefs Chocolatier always challenge them selves to create masterpieces out of the finest ingredients. Learn more about them and discover their journey through the chocolate world!

Godiva's Belgium-trained chef chocolatiers are strategically located in key markets all over the world, creating the opportunity to tap into local ingredient resources and culinary trends. The chefs meet regularly to collaborate and bounce new ideas off one other, each bringing different ideas and ingredient suggestions from the culture they are based in. It is from these chefs' combined expertise, their knowledge of culinary trends and ardent passion for chocolate that new creations are born.

Thierry Murret

EXECUTIVE CHEF CHOCOLATIER

Ilse Wilmots

CHEF CHOCOLATIER

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, do the same for the wine.

Look at the wine… Swirl the wine in the glass and be aware of the colour and the viscosity.

Smell the wineAnd breathe in all of the aromas in a long, smooth smell.

Taste the wine Sip and let it fill your mouth. Notice the wine’s complexity and which flavours 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 flavour of Champagne.

Chardonnay paired with Milk Chocolate with Fruit
Milk Chocolate blended with fruit is complemented by the rich citrus flavours of Chardonnay. Pair with the light, fresh fruit taste of our Milk Chocolate Dipped Strawberries.

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 flavours of Cabernet Sauvignon.