The Journal

An online magazine for chocolate

Recipes, pairings, guides and the occasional story from Brussels. Written slowly, like everything else here.

RecipesChocolate GuidesGift GuidesBelgian HeritageBehind the ScenesPairing IdeasSeasonalStore News

Belgian Heritage

The praliné of 1913, and why it never changed

A Greek-American confectioner, a Brussels shopfront and a recipe that outlived a century of fashion.

6 min read

Pairing Ideas

Pairing Belgian chocolate with wine, whisky and tea

Intensity, acidity and temperature — three rules that make almost any pairing work.

4 min read

Gift Guides

The corporate gifting guide for a considered season

How to send two hundred gifts that each feel like one.

7 min read

Behind the Scenes

Inside the atelier: a morning with the master chocolatier

Tempering at 31°C, and the sound a perfect shell makes when it breaks.

5 min read