When Centho started selling their first chocolates in 2002 – then made in the family cellar, nothing suggested that today you would find the chocolates on the pillows of The London Ritz or at the Ascot Racecourse.
Over the years, the small family business has grown into an internationally award-winning chocolatier with multiple branches, a large workshop and unique chocolates that no one else makes.
The intense flavour
of origin chocolate
All our products and creations are prepared with high-quality origin chocolate. This chocolate comes from one type of cocoa bean, with a distinctive taste determined by the soil, climate and environment in which the cocoa tree grows.
as far as in Japan
Our chocolates are prepared with chocolate originating from all continents, but they are also much appreciated by aficionados worldwide.
For example, our creations can be found in 49 Japanese sales points, including Mitsukoshi, the oldest department store in the country.
Our world champion
Our ‘Salin’ caramel chocolate is the result of years of experimentation and searching for the ideal formula. This square-shaped chocolate with a sweet caramel filling is covered with an ultra-fine layer of chocolate and finished with grains of sea salt.
The well-kept secret recipe of our sweet celebrity was awarded a gold medal at the World Chocolate Awards.
Centho’s chocolates, chocolate creations and sweet treats are created and traditionally made under the watchful eye of master chocolatier Geert Decoster.
He learned the trade and the art during his training at the Elishoutschool in Brussels, the famous ‘Ecole de Bellouet’ in France and from master chocolatier Jean-Pierre Richard. In Belgium too, Geert continues to undergo advanced training to keep up with the latest trends.