Have you ever seen the determined looks on people’s faces when a box of Guylian chocolates is opened? Even though you may be holding the box, you will see with dismay that very quickly, you will be left with just the cardboard. So after this season’s Christmas and NYE festivities have come to a close, when many a chocolate shell has been eaten by Magellan folk, here’s an interesting look at the story of the brand.
It all begins with a Belgian chocolatier, Guy Joubert, who met, fell in love and shared his interest in chocolate with a young Liliane in the 1950’s, marrying her in 1958. They decided to set up a company together – Guylian – a combination of both of their names – with Guy working on the production side and Liliane, on the design.
The idea behind the brand:
Being market savvy, they decided to do something a little different from the standard chocolate truffles that were prominent within the market. They decided to make their chocolates in the shape of seashells, inspired by the Belgium coast, a popular holiday destination, thinking they would make the perfect souvenir for tourists.
Where they are today:
All Guylian chocolates are still produced in Sint-Niklaas, Belgium where Guylian’s Master Chocolatiers produce up to 75 tons of chocolate daily. They are sold in over 120 countries around the world.
Every time you buy a box of Guylian Chocolates, you are supporting Project Seahorse, a marine conservation group dedicated to securing a world where marine ecosystems are healthy and well-managed.
Bonus fact: Each Guylian praline bears a G-Stamp as a sign of exceptional Guylian quality and as a guarantee that you are savouring a real Guylian chocolate.
Bonus fact: The tail of the seahorse shaped chocolates turns the other way than the seahorses found in nature.
So, the next time you have a party or a dinner, make sure that you buy in adequate supplies of this delicious confectionery. You will be helping the environment, supporting the tourism industry and eating chocolates with a unique tale to tell. Now, doesn’t that feel good?
Contributor: Sue Lowry Images: courtesy of Chocolaterie Guylian