Meet the Master Chocolatiers Behind Our Collection
At Chocolade Ambassade, we collaborate with four remarkable Belgian chocolatiers, all Gault & Millau-awarded and celebrated for their craftsmanship. From daring bean-to-bar pioneers to heritage ateliers with generations of know-how, each brings their own flavour, philosophy, and story.
We’ve carefully selected them not just for their talent, but because their creations express something special: a respect for cacao, a balance of flavour, and a creative spark that aligns with our vision. Their chocolates shape the collection you’ll discover here: bold, refined and uniquely Chocolade Ambassade.
A Timeless Family Atelier from Kortrijk
Founded in 1933 by Robert Sweertvaegher, V-Chocolatier has been lovingly run by the Veroughstraete family for three generations. Their original recipes remain a testament to true Belgian tradition and craftsmanship.
Known especially for their rich fillings made with fresh butter and cream, V-Chocolatier offers an indulgent experience that evokes nostalgia for many. In today’s chocolate scene, where most chocolatiers focus on praliné fillings and ganaches, their buttery creams are a rare and delightful nod to a cherished tradition of the past.
We were immediately charmed by their dedication to the craft and are very proud to include such a unique and timeless chocolatier in our collection.
Speciality: creamy mousse fillings
Bean-to-Bar Innovation from Brussels
Frederic Blondeel started his chocolate workshop in Brussels over 20 years ago. As a bean-to-bar chocolatier, he carefully selects and roasts cacao beans from around the world to create exceptional chocolates. Our nickname for him is the “crazy chef,” because of his love for experimenting with unique flavours inspired by his passion for travelling.
Awarded Gault & Millau’s “Best Chocolatier of the Year” in 2019 and 2025, Frederic now runs the atelier with his talented daughter Eloïse.
We chose Blondeel for his extraordinary cacao expertise, influenced by his family’s coffee roasting background. Their herb-infused ganaches and house-roasted nut pralinés strike a rare, perfect balance that truly lets the cacao shine.
Speciality: pure ganaches infused with herbs and spices
Masters of Latin American Cacao In Braine-Le-Comte
Legast Artisan is the creation of Thibaut Legast and Patricia Forero, based in Braine-le-Comte. Thibaut learned the craft alongside his father over two decades ago, while Patricia brings years of experience working with Colombian farmers to develop exceptional cacao varieties. Their shared passion and deep knowledge of Latin American cacao result in internationally awarded single-origin chocolates that celebrate purity and complexity.
We chose Legast for their dedication to bean-to-bar craftsmanship and their constant exploration of rare cacao types and techniques. Their bars are internationally acclaimed, and their nut-filled pralinés have an irresistible depth that truly stands out. In recognition of their excellence, Legast was named Chocolatier of the Year 2024 by Gault & Millau.
Speciality: nut fillings that highlight the pure flavour of cacao
Modern Belgian Craftsmanship from Ghent
In 2020, Jannes Deduytschaever opened his chocolate shop in Ghent together with his partner Karen. Just a year later, at only 29, he was named Best Chocolatier of Flanders 2022 by Gault & Millau. Jannes represents the new generation of Belgian chocolatiers: bold, ambitious and future-focused.
We chose Jannes and Karen not just for their incredible talent, but also because we felt an immediate connection. Their vision and drive resonate deeply with us.
Their colourful, delicate style truly stands out. Jannes’ fruit ganaches are remarkably light and creamy, with perfectly balanced flavours and paper-thin shells: a true technical feat.
Deduytschaever has always shown a deep interest in cacao and has been making high-quality bean-to-bar chocolate since 2024.
Speciality: fresh fruit flavours