In the land of chocolate

After studying pastry and chocolate in Basel, then working as an apprentice at Gaston Lenôtre in Paris, he received the title of "Best bakery-pastry chef apprentice of Belgium" in 1974. In June of 1976, the young craftsman founded his own chocolate manufactory in Vaux-sous-Chèvremont in the Liège area.

"As far as chocolate is concerned, there are three proficient and experienced countries: Switzerland, Belgium and France. I had the extraordinary opportunity of being exposed to all three approaches before founding my own company. "

The delight of development

Soon enough, the master chocolatier began to stand out from the rest and seemed to become one of the few to be reckoned with when it came to Belgian chocolate. As the years went by, Galler created new product that quickly gained iconic status. In the meantime, the packaging also changed and evolved to maintain a cutting edge and to stay in tune with the style of the time.

Galler chocolate factory is now renowned for its extensive and colourful range of chocolate bars. They were the first firm to create a dark chocolate enriched with 70% cocoa, as well as being precursors in white chocolate of high quality. Besides, they also were trendsetter when it came to salted cuisine combined with chocolate or concerning wine-and-chocolate pairing.