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If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website.
However, you can change your cookie settings at any time. These are external links and will open in a new window. Belgium invented the praline in and soon became known for making the best chocolates in the world.
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But years on, the supremacy of local chocolatiers is under threat from international competition. The smell of warm, melted cocoa is wafting around the kitchen as Ryan Stevenson meticulously pipes a rich, buttery filling into dozens of delicate chocolate shells. Since moving to Brussels inhe has twice won the title of Belgian Chocolate Master.
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But I found it boring and couldn't imagine working in an office all day. He soon realised he preferred his part-time job in a bakery to university, and sought out experience in hotels and patisseries in Munich and London, before finally arriving in Brussels.
He found himself a Belgian wife and started working at his father-in-law's cake shop Le Saint Aulaye as well as entering cookery contests. It is a good product to work with - I mean, everyone loves a Belgian chocolate!
Despite abandoning his background in mathematics, he says his analytical mind helps him develop new recipes and understand the technical processes of making good chocolate - for example, melting the mixture at the right temperature and keeping out air bubbles.
After many long nights practising his craft, he won his first Belgian Chocolate Master Award in But he claims the second time he won the prize was most rewarding "because by then the Belgians knew it wasn't a beginner's luck". He is often described as someone who crafts chocolate with the precision of a sushi chef.
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The label seems fitting the moment you step inside the store's simple exterior. Its glowing glass counters are packed with colourful sweet treats that resemble works of art. I agree that we could pose a threat. Popular amongst Belgium's food blogging communityhe reached the finals of the World Chocolate Masters inlosing out to Pol Deschepper, the last Belgian to win the competition.
Frank Haasnoot, from the Netherlands, picked up the most recent biennial prize in But surely there is resentment amongst Belgian chocolatiers, who are missing out on the limelight? International chefs working within and outside Belgium all help export our ideas and products to other countries, which is a good thing. She believes that Belgium's history of confectionery will ensure its chefs continue to remain amongst the best in the world.
That brings Belgians an advantage and that is something that is not to be underestimated.
The country's love of chocolate goes back to the 19th Century, when cocoa was shipped home from Congo, which had become its new African colony. The Belgian chocolate industry became world famous following the invention of the praline, a chocolate shell with a soft centre. The man who came up with the idea, Jean Neuhaus, is often referred to as Belgium's most famous chocolatier, although he was born in Switzerland.
Neuhaus has become one of the country's most famous global brands along with Callebaut, Cote d'Or and Leonidas. But one of Belgium's most famous companies, Godiva, was bought by the Pokies Big Name In Chocolate business Yildiz in Switzerland's signature chocolate is milk. That seems a long way off.
There are around 2, chocolate shops in Belgium and annual exports are close to two billion euros according to CAOBISO, an association representing the chocolate, biscuit and confectionery industries of Europe. Only Germany sells more chocolate abroad. This won't be the end of the Belgian chocolate industry. On the contrary, it's just the proof that we are the best area in the world Paylines Pokie Visions Federal Credit it comes to chocolate.
The next World Chocolate Masters is set to take place in Novemberin Paris, with entrants representing 20 different countries. Ryan Stevenson won't be competing this time. Having twice been selected as Belgian Chocolate Master, he is ineligible to compete any more in the World Chocolate Masters. Instead, he is one of the judges. He says he has made peace with the fact that he will never be crowned World Chocolate Master.
I was the first guy in Belgian to get the national prize twice so I've got to be pleased with that. Stevenson's focus now is on developing his own chocolate line, but there is still one last contest he has set his sights on, Coupe du Monde de la Patisserie in Lyon, France.
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The competition sees national teams made up of a chocolatier, pastry chef and ice cream maker given 10 hours to prepare a range of desserts. You can follow the Magazine on Twitter and on Facebook. Saudi Arabia says it intercepted the ballistic missile fired towards the capital by the Houthis.
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