From a tiny Brussels workshop to the world's most loved luxury chocolate house. Single-origin cocoa, double-tempered silk, hand-finished pralines — this is chocolatesgodiva.com, the home of indulgence.
In 1926, Pierre Draps opened a small chocolate atelier in Brussels and named it after Lady Godiva — symbol of generosity, audacity and timeless elegance. A century later, chocolatesgodiva.com carries that spirit: bold chocolate, generous fillings, unforgettable gifting.
We source rare Forastero, Criollo and Trinitario beans from Ecuador, Ghana, Ivory Coast and Venezuela. Each batch is conched for 72 hours, tempered twice for that signature snap, then filled with fresh cream ganache, salted caramel, champagne, espresso and wild berries. No palm oil. No shortcuts. Only Belgian mastery.
Four universes, one obsession: intensity, silk and surprise. Choose your ritual — from midnight dark to champagne gold.
Caramel, hazelnut, raspberry, vanilla — the legendary gold ballotin. Silk outside, fireworks inside.
$49 • ★★★★★
Single-origin Ecuador 72%, sea salt, espresso nibs. For purists who love long, wine-like finish.
$39 • ★★★★★
Champagne, salted caramel, speculoos, black forest. Hand-rolled, cocoa-dusted clouds.
$59 • ★★★★★
Limited 100-year box: gold leaf praline, cognac ganache, numbered certificate.
$129 • Limited
Great chocolate is slow chocolate. Fermentation, roasting, conching, double tempering — 214 steps before it touches gold foil.
Criollo from Ecuador, Trinitario from Venezuela. Fermented 6 days in banana leaves for fruity depth.
Small-batch drum roast at 118°C. Our nose masters reject 30% of beans — only caramel notes pass.
Double temper to 31.5°C for snap + melt. Hand-piped ganache, rested 24h, enrobed twice.
From Grand Place to Fifth Avenue to Tokyo — how a family atelier became the definition of chocolate luxury.
Pierre Draps hand-dips pralines while his wife keeps the gold ledger. Lady Godiva on horseback becomes the seal of generosity.
The gold box with brown ribbon is born. It turns chocolate into jewelry — the gift you never open without gasping.
100 years, 100 boutiques, one Reserve collection with edible gold. Still family-supervised, still Brussels-tempered.
“I’ve tasted chocolate on four continents. Nothing — nothing — melts like Godiva midnight praline. It’s perfume you can eat.”
Camille R. — Paris • Gold Member since 2019
Chocolate is 400 aromas. Don’t chew — listen. Break, smell, melt, breathe. Our masters teach this 4-step ritual in every Brussels masterclass.
Cocoa harvests, new pralines, gifting guides and Brussels secrets. Updated weekly by our chocolate editors.
Why we conch three days when others do six hours — and how it creates silk.
Floral, honeyed, exceptional. Inside our direct trade with Vinces farmers.
Ribbon, temperature, timing — the etiquette of the perfect gold ballotin.
Yes. Founded in Brussels in 1926, our heritage recipes, tempering method and praline shapes are Belgian. We still develop all prestige recipes in Brussels, using Belgian couverture standards (minimum 34% cocoa butter, no vegetable fats).
At 16-18°C, away from light, in the original gold box. Never refrigerate — cold kills aroma and creates sugar bloom. Eat ganache truffles within 14 days, pralines within 30 days for peak melt.
Our Midnight 72%, 85% Ecuador and raspberry dark bars are naturally vegan. We also craft oat-milk pralines and a vegan truffle flight with coconut ganache — look for the green seal.
We ship in 48h in insulated gold boxes with ice packs May-September. If your box arrives melted, we replace it free — our Fresh Melt Guarantee.
Our 100-year limited box: 32 pieces including gold-leaf champagne praline and 1926-style hand-dipped hazelnut. Numbered, with a letter from our master chocolatier.
Early access to limited pralines, birthday truffles, private tastings. One email per week, all chocolate.
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