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History

Born 1938 in Sint-Niklaas, Guy Foubert was a passionate Belgian chocolatier, but his story alone is not ours. Rather, ours is a love story. When Guy married his lover, Liliane, in 1958, the two immortalized their passion for life’s sweetest pleasures, love and chocolate, by joining their names to one: Chocolaterie Guy-lian.

In celebration of love and chocolate, the couple created for the ﬁrst time the Guylian Sea Shell Chocolates. Guy developed the iconic recipe of our signature in-house roasted hazelnut praliné ﬁlling; Liliane added the artistic touch by designing the shining marbled exterior and the delicately sculptured shapes, the white and dark chocolate intertwining like the lives of the two lovers, an immortal tale of romance that is retold in every marbled seashell today.

Shop Online >

An important milestone in Guylian’s history was the launch of our new online shop in October 2016. With this online sales channel, Guylian wants to offer you the a larger choice than you normally find in retail stores. All Guylian Belgian chocolates are shipped to your door within 5 working days in Europe. Discover our indulgent assortment now!

The Guylian Difference

Making Guylian chocolates so unique and delicious takes skill, effort and craftsmanship. Learn how Guylian gives chocolate lovers all over the world an unforgettable sensation, to be savoured slowly.

The Finest Belgian Chocolate

Guylian creates all its great tasting chocolates with only the ﬁnest Belgian chocolate, originating from an exceptional blend of West African cocoa beans that meet our high demands. The cocoa beans must be produced and sourced in a sustainable way and the manufacturer must guarantee absolute food safety while helping to improve the lives of the cocoa farmers they purchase from.

100% Pure Cocoa Butter

All Guylian chocolate is made with 100% pure cocoa butter. This critical ingredient gives the chocolate the desirable creamy taste and superior “melt-in-your-mouth” texture, better known as the Guylian Experience.

Our Signature Roasted Hazelnut Praliné Filling

The recipe of Guylian’s in-house roasted hazelnut praliné was invented in the fifties by our founder, Guy Foubert and is still used today by our Master Chocolatiers in Sint-Niklaas, Belgium.

Fresh Mediterranean hazelnuts are gently roasted the traditional way in small-batch copper kettles. Our experienced Master Pralineurs monitor the sugar quantity and temperature closely until the hazelnuts reach the perfect level of caramelization.

You can distinguish a true Guylian Sea Shell chocolate by the G-stamp it bears. This is our quality signature and the mark of an artist.

Company

As one of the top-ten best-selling boxed chocolate brands, Guylian chocolates are sold in over 120 countries across Europe, Asia, Australia and America, and are available in countless retailers across the World, including supermarkets, hypermarkets, department stores, specialty food stores, petrol stations, not to mention online and at the Guylian Belgian Chocolate Cafés. You might also discover the exclusive travellers’ range at speciality travel stores and duty-free shops.

All Guylian chocolates are produced in Sint-Niklaas, Belgium, where Guylian Master Chocolatiers produce up to 75 tonnes of chocolate daily in a production area measuring 27.000 m². This allows the Guylian group a worldwide non-consolidated turnover of 80 million euros (2015). In turn, this ensures that Guylian is one of Belgium’s leading chocolate manufacturers, with a team of 250 employees and sales oﬃces in the UK, Germany/Austria, Spain/Portugal and the USA.

Mission

To build one of the leading international premium chocolate brands through a unique combination of creativity, quality and price that will ensure growth, security and beneﬁt for our consumers, our employees, shareholders and trading partners.

Awards

iTQi Awards Guylian Master’s Selection

2017

National Champion – Environmental & Corporate Sustainability

2016

iTQi Awards Latte Macchiato Sea Horses the Superior Taste Award

2016

iTQi Awards Guylian’s Chocolate Coated Fruits

2016

Corporate Social Responsibility Award

2015

Crunchy Biscuit Seahorses Win Golden Archer Award

2015

iTQi Awards Dark Praliné Sea Horses the Superior Taste Award

2015

iTQi Gives New Seahorse Flavours Three Gold Stars

2014

iTQi Awards Chocolate Spread the Superior Taste Award

2011

Forum Buyers Recognize Seahorses as Second-Best New Product

2011

iTQi Awards Guylian’s Temptations the Superior Taste Award

2011

iTQi Awards Extra Dark Sea Shells the Superior Taste Award

2010

Forum Buyers Recognize La Trufflina as Second-Most-Interesting Product

2007

Guylian’s Praliné Cream Liquer Wins Silver at International Wine and Spirit Competition

2006

Forum Buyers Recognize Solitaire as the Best New Innovation of the Year

2005

Guylian Builds Record-Breaking Chocolate Egg

2005

Candy Buyer USA Awards Product of the Year to Guylian Twist

2004

Guylian Receives the Belgian Export Award

1998

Project Seahorse

Guylian has been Project Seahorse’s loyal partner and main sponsor since 1998. Project Seahorse is small yet mighty team of people that makes a big difference to conservation and sustainable use of the world’s seahorses and their coastal marine communities.
In total, Guylian has provided € 1.75 million in support of its programs. Besides Guylian’s financial contribution the company also helps spread the word about seahorses and conservation on the millions of chocolate boxes sold worldwide every year.

Guylian shares in many of Project Seahorse’ biggest conservation successes, from the creation of 36 no-take marine protected areas to the initiation of the first global export controls for marine fishes and the creation of a bold new citizen science venture: the app and website iSeahorse. This ‘citizen science’ tool allows anyone to upload a sighting of a seahorse in the wild and thus provide Project Seahorse with vital data to improve seahorse conservation.

Our long term engagement to Project Seahorse was recognized in 2015 with a Corporate Social Responsibility Award, handed out by the Royal Belgian Committee for Distribution.

Show your support on www.projectseahore.org and www.iseahorse.org

GuyLian Seahorses of the World 2016 - 4e publieksprijs Danny Van Belle

Seahorses of the World Photography and Video Competition 2018

Are you a diver and a seahorse enthusiast? Do you take pictures? Guylian Belgian Chocolates is pleased to announce the 7^th Guylian Seahorses of the World photo competition. This competition is held every two years and gathers the best seahorse photos and videos from underwater photographers and divers around the world. Together with NELOS and Project Seahorse, Guylian’s aim for this competition is to raise awareness about seahorses, their habitats and the threats they face.

Discover more about the competition

iSeahorse

iSeahorse is a citizen science app and website created by Project Seahorse.

Whether you’re a diver, seahorse enthusiast or just a tourist on a beach holiday, you too can contribute to seahorse research and conservation. Just share your underwater seahorse sightings via the website or app and you’re providing vital data to the Project Seahorse team.

Researchers around the world use this data to better understand the species and the threats they face. With this knowledge, Project Seahorse sets up worldwide conservation projects and it’s all thanks to you and your seahorse sighting.

Get The App
Visit iSeahorse.org

Every time you buy a box of Guylian Belgian Chocolates, you help to save seahorses and the seas.

Guylian Belgian Chocolate Cafés

Indulge your passion for the ﬁnest Belgian chocolates, exquisite cakes and decadent desserts as you pair our extravagant petit fours and desserts with glass of champagne or a coﬀee, and embark on a delicious journey of relaxation into the rich, luscious ﬂavours that only Guylian can promise. Check out www.guyliancafe.com.au for the latest info.