Our exquisite varieties of chocolate are all based on 100 % cacao butter. The origin and orientation of the cacao plantation as well as the de-acidification and roasting of the beans are all key factors in finding the right flavour. Our dark and milk chocolate, in particular, are of an impeccable quality, specially made for Goossens by the world-famous Callebaut chocolate factories in Wieze, Belgium.

Our company ethos on quality is perfectly simple. Each product should reflect the pride we take in our work. We will then gain product awareness and credibility and make more sales.
For this reason, Goossens would never dream of using vegetable oils, animal fats, preservatives or artificial colourings/flavourings to cut production costs or to prolong the shelf-life of the chocolate.

The daily arrival of the finest Belgian cream and unsalted dairy butter are deciding factors in achieving the full flavours of our velvety-smooth, soft centres.
Other raw materials are imported from specialized producer countries, e.g. hazelnuts from Turkey, almonds from Portugal, walnuts and liquors from France, etc, ...

After melting and crystallizing our chocolate, we either encase or mould the centres of the pralines.
Throughout the process we adhere to the highest standards of hygiene and continuously improve them. As for quality control, our trained operatives, who wear latex gloves and hairnets at all times, perform in-line and end-of-line checks.

 

 

During the pre-Easter, St. Nicolas Day and Christmas periods, some really special seasonal treats will be on offer here!