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Millésime Chocolat

Jean Christophe Hubert studied and trained chocolate-making in Montpellier and New York, he is an art-historian. Isabelle Gielen is the Sales manager and studied social sciences before they both became : ‘Millésime Chocolat’ which translates into ‘vintage’ and yes, just like in the wine-world they make sure you can trace every step of their bean-to-bar craft chocolate-making. They are located in Liège/Belgium , where the team works directly with cocoa beans.

It is one of the few bean-to-bar workshops in Belgium since 2017,  they were voted best start-up team in Belgium in 2019. Each chocolate bar is exclusive because it bears its vintage and comes from a specific non-modified terrain which bears original and ancestral varieties, which then will never get mixed in ‘Millésime Chocolat’

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