Jean Galler: sophisticated chocolate for the refined palate

I met Jean Galler, The King’s Chocolatier, at his office in Liège, Belgium and was immediately enamored with his charm and style. And that was before I’d tasted the chocolate of Galler Chocolatier!


Jean Galler proudly introduces us to his finest chocolates

galler chocolate of Belgium

Galler emits passion and excitement in his every word, movement and action. He is without question the most elegant and sophisticated chocolatier on the planet and there was no doubt that he would deliver that passion and elegance in his chocolate creations. We were not disappointed. Galler Chocolate is complex and multi-faceted. Jean Galler has something to please everyone with a discerning taste for fine chocolate. He is all about freedom to choose. So from Galler, you can expect a wide variety of chocolates to please virtually any palate.

Jean Galler has been making chocolate since 1976 and in 1993, was the first of Belgium’s chocolatiers to launch a 70% cocoa chocolate in which he found the perfect blend between bitterness and sweetness. In 2008, he launched a series of four blended chocolates. It is a very similar technique to blending grape varietals for wine such as Bordeaux, says Galler, whose passion for chocolate focuses on the finest quality.

Today’s reality is that the consumer wants excellent quality but a small quantity. So Galler Chocolate launched a series of mini gourmet chocolate bars that have become extremely popular. Galler also has a series of products for children.


Jean Galler’s playful side shows us his children’s line of fine chocolate products

What does chocolate symbolize to the man who makes chocolate for the King of Belgium? “For me, chocolate is freedom. So in the box, I put freedom to choose and to change.” Galler Pure Cocoa has more than 40 chocolate shops around the world, including one in the Grand Place in Brussels and eight shops in the United Arab Emirates (UAE). His chocolate is also sold in numerous fine shops including the Chocolate Museum in Bromont, Quebec.

In 2008, Galler launched Chocolat-passion, a wine-matching concept in which he employs a sommelier at each of his second-generation shops to help customers purchase just the right wine to enjoy with their chocolate purchases. You will find 32 wines from 22 different countries at Galler’s Chocolat-passion locations, in addition to multi media all about chocolate. What could be sweeter?

Galler also had a tea matching service for his chocolate creations at his Chocolat-Thé locations, at which you can enjoy any of 30 different teas in the traditional way with your Galler chocolates. And a new, third concept for chocolate appreciation can be found at his signature, Liege location. Visit the Chocolat Bar for a chocolate experience you will never forget.

Liège is a short drive from Brussels and is also accessible by train. They have an impressive new train station that I’m told took 13 years to build! The city itself is an industrial hub and more of a place to visit rather than stay.

When you are in Belgium, be sure to visit more than one of the Galler Chocolatier locations and experience the extent of Galler’s creativity and ingenuity. And enjoy the elegant and exotic nature of his chocolates. You will never forget them, just as I will never forget meeting Monsieur Galler.

Doreen Pendgracs

Known throughout the Web as the "Wizard of Words", I've been a freelance writer since 1993. I'm currently researching and writing volume II of "Chocolatour: A Quest for the World's Best Chocolate". Volume I was published in September, 2013.

20 Responses

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  2. Doreen,

    What a wonderful post. My son is a chocolate love and I was looking for him so chocolate. He just told me about 5 minutes ago where to find it, but I was no where near the place. I am going to try and get him some gourmet chocolate this weekend, thanks to your post.

    Happy blogging,

    • Thanks, Jenn. Just as with wine, you will find that your palate will become more discerning with regard to better quality chocolate once you start eating the really good stuff.

      I can honestly say that cheap chocolate could sit in the same room as me for weeks/months without my touching it as I find I really don’t enjoy it, and if I’m going to eat something that’s going to “enhance my hips” it better be worth passing my lips. If you haven’t eaten a lot of dark chocolate, begin with a good quality milk chocolate and slowly work your way towards a chocolate with a higher percentage of cocoa. Milk chocolate generally runs between 38-44% cocoa. You’ll find 66% dark chocolate to be pretty smooth, and most people find the 70% to be their favourite as it is not too intense and is not bitter at all

      Enjoy your chocolate, and Happy Chocolate Day!

  3. womenar4 says:

    ooohhhhh sophisticated chocolate. I want some. lol. Wow he makes chocolate for the King of Belgium. Great honor. I don’t think I’ve ever eaten chocoloate that was 70% cocoa. I would love to try some. Already in love with this blog. Thanks for the referral. As always love

    • Thanks for your comment, Vernetta.

      Yes, chocolate that is 70% cocoa is considered to the benchmark for eating “real” chocolate, although I’ve eaten a 66% blend that was amazing by Hotel Chocolat. I’ve also eaten their chocolate that was 100% cocoa and like it, too. Surprisingly, it was not bitter.

      You’ll find that exploring fine chocolate is like getting to know fine wine. It is a slow process, by which you familiarize yourself with different chocolate makers, different blends of cocoa beans and different ways of processing them, all which will affect the ultimate flavour of the chocolate. Thanks for embarking with us on this journey.

    • Sylvio says:

      Hear, hear. I remmeber when I was a teenager discovering Lindt chocolate for the first time, and I actually was angry that I spent so many years thinking that Hershey’s was all there was! Dan

  4. Susan Oakes says:

    The chocolates in the photo look so good Doreen. What also struck me about his story is how innovative he is. It is great you can enjoy your passions and share them with us.

    • Thanks for your comments, Susan and Dennis.

      Yes, Susan, it’s incredible how innovative, creative and passionate the chocolate makers/chocolatiers are. I have found that to be consistent with everyone one of them I’ve spoken to. There’s something about chocolate …

    • Norah says:

      Sometimes they do add wax. Gross, eh? More often, cmaionpes add hydrogenated or modified vegetable oils to their chocolate. The combination of fats results in a waxy texture, and that gross feeling on your tongue. They will also add more sugar and less actual cocoa mass, in an attempt to fool your taste buds.

  5. Wow, I don’t normally have a sweet tooth but all this chocolate talk has definitely given me a major jonesin! Nice to find your blog in the bloggers helping blogger forum, Doreen.

  6. mike54martin says:

    Hi Doreen. First time here. What a great idea. Travel and chocolate. How do you get this job again.

    • Thanks for dropping by, Mike.

      I love writing about things for which I have a passion. In the case of Chocolatour, I’m combining 3 of my passions: chocolate, travel and fascinating people. You can’t go wrong with that combination!

      Hope you’ll join us again the week of Nov 7th for our next adventure.

  7. satinika says:

    Mmmmmakes me want chocolate! I love reading your chocolate stories from around the world. So decadent and delicious! 🙂

  8. I read this post prior to dinner and my stomach is growling for chocolate. What a great way to spend your time – taste testing chocolates!

    • For sure, Jeannette! I am one lucky gal. My waistline has been paying the price over the past 2 years, but I’ve been working hard to keep it in tact.

      Thanks for joining us here on the blog, and be sure to come back. We’ll entice you again!

  9. I can only travel vicariously with you, Doreen, to these places around the world making such fine chocolate.
    As we get closer to Hallowe’en I’m tempted to go out and buy some fine chocolate to give out to the little trick-or-treaters, but I’d have to buy twice as much as I’d need–and we usuall get 75 kids at the door. It would be ” one for them; one for me; etc” I’m not sure what I’ll be giving out yet, but I will definitely be getting myself some fine chocolate.
    Thanks for sharing these adventures.

    • Thanks, Christine. It’s always great hearing from you. And I love sharing my chocolate stories. That’s why I’m compiling them into a book! Can hardly wait to see that published.

      Have a Happy Halloween, and by all means … get yourself some of that fine chocolate. The sweet stuff for the kids will do nothing but rot your teeth and make you fat. The good stuff has much more desirable redeeming qualities and a surprisingly extensive list of health benefits!

  10. You’re so right, Kathe! Meeting Jean Galler and spending 2 hours in his gorgeous boardroom eating fine chocolate and listening to his stories was one of the highlights of the trip for me. So glad you were along to share that wonderful journey.

  11. Kathe says:

    That really was a special day, Doreen. Jean Galler was totally charming and his chocolate is amazing. It was worth almost missing our train to Paris while lugging suitcases and a big silver bag of chocolate each!

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