What began in a family basement near Brussels has grown into an internationally recognised chocolate house with a loyal following in Japan. Meet Geert and Thomas Decoster, the father-and-son team behind Centho, whose meticulous attention to flavour, texture and craftsmanship offers a distinctive interpretation of Belgian pralines.
Belgium has no shortage of celebrated chocolate brands, yet some of its most compelling success stories remain relatively unknown beyond a dedicated circle of connoisseurs. Centho is one of them. Founded by Belgian chocolatier Geert Decoster, this family-owned chocolate house has built an international reputation around a deceptively simple philosophy: creating pralines in which every ingredient, texture and flavour has a precise purpose. Its chocolates have received prestigious international awards, found an enthusiastic audience in Japan and earned recognition from Gault&Millau as Chocolatier of the Year 2025 for Flanders.
During an exclusive tasting event at Hof Farendys, a historic estate in Hoeilaart near Brussels, PureDeluxe discovered the people and philosophy behind this distinctive Belgian chocolate house. What emerged was not simply the story of another talented chocolatier, but an inspiring portrait of a family business that has remained committed to its original values while gradually building an international presence.
From a Family Basement to an International Chocolate House
The Centho story began around the turn of the millennium in Tervuren, a municipality just outside Brussels. After gaining extensive experience in pastry and chocolate-making, Geert Decoster decided to pursue his passion independently. Together with his wife, Els Vander Elst, he started creating artisanal chocolates on a small scale, initially working from the basement of their family home. Geert’s professional journey had already taken him through specialised training in Belgium and France, where he developed a profound understanding of chocolate techniques, ingredients and flavour combinations.
What began as a modest artisanal venture gradually evolved into a respected chocolate house with its own production atelier, several Belgian boutiques and an international presence. Today, the next generation is helping shape its future. Geert’s son, Thomas Decoster, plays an increasingly important role in developing the brand, bringing fresh perspectives to a business built on his father’s expertise and dedication. The relationship between father and son creates an interesting balance between heritage and ambition, with craftsmanship remaining at the heart of every decision.
The Secret Behind Centho’s Distinctive Pralines
What makes Centho different from many traditional Belgian chocolate brands is its uncompromising focus on flavour. Rather than treating chocolate primarily as a shell surrounding a filling, Geert Decoster approaches each praline as a carefully constructed combination of ingredients, textures and aromas. The objective is not to create the most visually extravagant chocolate, but to achieve a precise balance in which every element contributes to the overall tasting experience.
Centho works extensively with selected single-origin chocolates, appreciating how cocoa develops different aromatic characteristics depending on its geographical origin, climate and growing conditions. Much like wine, chocolate possesses a distinctive personality shaped by its terroir and production process. The real distinction, however, lies in the architecture of the pralines themselves. Centho is particularly known for its exceptionally thin chocolate layers and sophisticated fillings, allowing subtle aromas to emerge without being overwhelmed by an excessively thick chocolate coating.
During the guided tasting, the different chocolate origins demonstrated just how diverse cocoa can be, while the pralines themselves revealed the importance of texture and proportion. Soft ganaches, delicate caramel, subtle contrasts and carefully measured ingredients combine to create an experience that is both refined and remarkably expressive. Rather than bringing together as many flavours as possible, Centho concentrates on achieving maximum depth through restraint and precision.
Meet Salin: The Award-Winning Caramel Praline
Among Centho’s creations, one praline has achieved particularly iconic status: Salin. At first glance, its composition sounds deceptively straightforward, combining exceptionally soft caramel with an ultra-thin chocolate coating and a delicate touch of sea salt. Yet the secret lies in the precise relationship between those elements. The caramel needs to remain smooth without becoming heavy, the chocolate should complement rather than dominate the filling, and the salt must enhance the overall flavour without taking centre stage.
This carefully balanced creation has become one of the defining expressions of Geert Decoster’s philosophy. In 2013, Salin received a gold award at the World Final of the International Chocolate Awards in London, bringing international recognition to the relatively small Belgian chocolate house. More than a decade later, it remains a compelling example of how technical mastery and a clear understanding of ingredients can transform a seemingly simple flavour combination into something exceptional.
How a Small Belgian Chocolatier Captured Japan’s Attention
Perhaps the most surprising chapter in the Centho story takes place thousands of kilometres from Belgium. Japan has developed a remarkably sophisticated chocolate culture, where attention to detail, presentation, texture and flavour balance are highly appreciated. These values resonate naturally with Centho’s approach, making the Japanese market a particularly interesting destination for the Belgian chocolate house.
Over the years, Centho has established a presence in Japan through long-term partnerships and a growing community of chocolate enthusiasts. The opening of a permanent boutique in Tokyo’s fashionable Omotesando district marked a significant milestone in that international journey. For a relatively small family business, gaining recognition in such a discerning market demonstrates how a clearly defined product philosophy and uncompromising craftsmanship can compete internationally without the resources or visibility of a major global brand.
Centho’s success in Japan also highlights a broader trend in premium gastronomy: consumers are increasingly interested in the people, origins and craftsmanship behind exceptional products. In that respect, the company’s identity as a Belgian family-owned chocolate house is not simply part of its history, but an important element of its international appeal.
Recognised by Gault&Millau, Rooted in Belgian Craftsmanship
Centho’s international success has been accompanied by important recognition closer to home. Gault&Millau named the company Chocolatier of the Year 2025 for Flanders, highlighting the quality of its pralines and the exceptional balance achieved through its layered ganaches and refined flavour combinations. The distinction confirmed what dedicated chocolate lovers had appreciated for years: Centho has developed a distinctive and recognisable approach to Belgian chocolate-making.
Sustainability also forms part of the company’s philosophy. Centho works with chocolate produced within the Cacao-Trace programme, which focuses on cocoa quality, improved fermentation techniques and creating additional value for cocoa farmers. By paying attention to the sourcing and quality of its principal ingredient, the company aims to connect the craftsmanship of the finished praline with the broader supply chain behind it.
An Exclusive Chocolate Tasting at Hof Farendys
The Centho Praline Event, held on 22 October 2026 at Hof Farendys in Hoeilaart, brought these different elements together in an intimate setting. Surrounded by the historic character of the estate, guests were introduced to the family behind the brand, the origins of cocoa and the particular techniques used to create Centho’s signature chocolates. Rather than presenting a conventional product launch, the event offered an opportunity to understand the thinking behind each praline and the extraordinary attention given to seemingly minor details.
A guided tasting of different single-origin chocolates revealed the breadth of aromas that cocoa can produce, followed by a selection of pralines showcasing Centho’s distinctive fillings and textures. The presentation also introduced the new festive collection, complemented by pastries and chocolate mousse. Throughout the experience, what stood out most was the genuine passion with which Geert and Thomas discussed their creations. For them, a praline is clearly more than a sweet indulgence; it represents a combination of technical knowledge, experimentation, carefully chosen ingredients and a continuous search for the perfect balance of flavour.
Why Centho Deserves a Place on Every Chocolate Lover’s Radar
What makes Centho so compelling is not simply the quality of its chocolate, but the combination of an authentic family story, a remarkably consistent product philosophy and an international ambition that remains refreshingly understated. This is not a chocolate house that relies on extravagant appearances or elaborate marketing to make an impression. Its most meaningful surprises are found inside the pralines, where delicate layers, silky textures and carefully orchestrated flavours demonstrate the value of true craftsmanship.
With Geert and Thomas Decoster representing two generations of the same family, Centho is well positioned to continue developing its distinctive identity while reaching new audiences around the world. For anyone interested in discovering a more nuanced side of Belgian chocolate, it is a name worth remembering. Sometimes, the most remarkable chocolate stories are not found behind the biggest brands, but inside a small praline where every detail feels exactly right.
Practical Information
Centho Duisburg (Tervuren)
Veeweidestraat 3, 3080 Duisburg, Belgium
Phone: +32 (0)2 767 07 74
Centho Kampenhout (Atelier and Boutique)
Vekestraat 29, Unit A2, 1910 Kampenhout, Belgium
Phone: +32 (0)2 767 07 74
Centho Brussels
Michel Angelolaan 47, 1000 Brussels, Belgium
Phone: +32 (0)2 733 69 95
Centho Tokyo
Arrows Aoyama II, 1F, Kita-Aoyama 3-10-19, Minato-ku, Tokyo, Japan
Official Website and Online Boutique: www.centho.be
