These deliciously rich and creamy chocolates were served with coffee/tea last night at our housewarming party… A divine chocolate!
The history of Guylian chocolates:
Born in 1938, the son of a Sint-Niklaas baker, Guy Foubert developed his skills at the Antwerp School of Confectionery and Patisserie in Belgium. During his schooling, Guy Foubert was already selling hand-made chocolate truffles on the local market.
The Chocolaterie Guylian was founded in 1960 and the name ‘Guylian’ is created by combining the first names of the bride and groom (Guy and Liliane). They started with a small production unit at home, producing pralines and chocolate truffles that were sold to local chocolate shops.
A bit trivia:
A seahorse is used as the company’s icon and is worldwide protected by copyright. Its tail curls the other way around than real seahorses.
In March 2005, Guylian established a Guinness World Record by building the world’s largest chocolate sculpture of an Easter egg on the market square in Sint-Niklaas (Belgium). 26 Guylian master chocolatiers worked continuously for eight days to create this giant chocolate egg. The sculpture measured 8.32 meters high and 6.39 meters wide and was constructed using 1,950 kilos of chocolate or about 50,000 chocolate Sea Shell Bars.