Shop online

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:

Play this video Play this video
(* Limited edition, not available on Godiva online store)

Our Chef Chocolatiers

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!
Thierry Murret

Thierry Murret


A native Belgian, Chef Thierry discovered the lure of chocolate in 1984 when he and his sister opened Le Caraque, a chocolate shop in Chicago. In 1989, Thierry left the family business and joined Godiva as part of its Research & Development team. Since then, he has been an integral part of the Development team for all products produced by Godiva Chocolatier. Truffles, Caramel Nouveau, Croquant, Monts d'Amour and barks are just a few of his successes that have delighted the world's chocolate lovers.

“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.”

Ilse Wilmots

Ilse Wilmots


Chef Ilse Wilmots is a true Brussels native. She was born in Brussels and studied at CERIA, a food school in Brussels. After working a few months in a bakery and at Valentino Chocolatier, Ilse joined Godiva in 1991. She started by working in production and by decorating chocolates. Some years after, she became part of the Research & Development team and developed her creative potential along with her mentor, Thierry Muret. She is passionate about her job and tries every day to find surprising and delicate combinations of flavours.

“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”.”

Jean Apostolou

Jean Apostolou


After graduating at the age of 17 from CERIA in Brussels, Jean Apostolou, began a career as a Chocolatier-Patissier at Patisserie Jacobs in Molenbeek, where he learnt the foundations of the Chocolate trade. Throughout the 1980's his career enabled him to acquire in-depth knowledge of chocolate production and large scale-confectionery.
After 32 years of extensive experience working with prestigious brands, Jean Apostolou entered in the world of GODIVA.

The Art of Pairing Chocolate and Wine

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, 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.

The Art of Tasting Chocolate

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 get ready for an exploration of chocolate...

Before you get started, I suggest that you follow these tips:

Settle into a quiet room... being able to concentrate enhances your ability to discern flavours. You might want to have a piece of paper handy so you can take some tasting notes describing smells, flavours, 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 flavours 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.
Begin with chocolate with the lowest cacao percentage and work your way up to chocolate with higher percentages (move from white to milk to dark chocolate). This allows your palate to gradually adjust to the taste of chocolate with higher cacao percentages and lower sugar content.

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 flavour (e.g. milk, dark, almonds). High quality chocolate should have a glossy sheen and an even texture.


Smell Chocolate...
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?


Hear Chocolate...
Break the chocolate into two pieces. Listen for a loud, crisp snap, which is a sign of good quality and texture.


Taste Chocolate...
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 flavours throughout the experience.


Feel Chocolate...
Enjoy the happy feelings and benefit from the healthy antioxidants that are released as you savour the chocolate.