Belgian chocolate manufacturer, known for the Original Seashells made of dark, milk and white chocolate with hazelnut praliné.
Chocolaterie Guylian NV
Sint-Niklaas (BE) · Sales office United Kingdom · Sales office GermanyNew on Amplifa
About Guylian
Chocolaterie Guylian NV is a Belgian chocolate manufacturer based in Sint-Niklaas, founded in 1958 by Guy Foubert and his wife Liliane. The company produces Belgian chocolate exclusively in Sint-Niklaas: up to 75 tonnes per day on 27,000 m² of production space with around 175 employees. The core range comprises the iconic chocolate sea creatures (Seashells and Seahorses) in eleven shapes with marbling of dark, milk and white chocolate and a hazelnut praliné filling. Further products include chocolate bars (100 g in 4x25 g portions), Mini Pralinés of the Belgian Master's Selection, truffles, chocolate-covered fruits and nougat. Guylian sells its products in more than 100 countries in Europe, Asia, Australia and America, among others via supermarkets, delicatessens, petrol stations and travel retail. Since 2022, the chocolate has been made of 100% Fairtrade cocoa; the recipes are palm-oil free and the packaging is 100% recyclable. The company has belonged to South Korean Lotte Confectionery since 2008 and maintains sales offices in the United Kingdom and Germany.
- Site
- B-9100 Sint-Niklaas
- Processes
- Chocolate manufacturing (Belgian chocolate: dark, milk, white), Manufacturing of chocolate sea creatures (Seashells/Seahorses) in 11 unique shapes, Seashells production line (since 1985), Chocolate bar production line (100 g bars, packed in 4x25 g portions), Belgian Master's Selection mini praliné production line, Individual packaging (100% recyclable, twist wrap), Recipe/product development by Master Chocolatiers, Duty-free/travel retail collection
- Materials
- Fairtrade cocoa (100%), Hazelnuts (roasted, praliné filling), Belgian dark chocolate, Belgian milk chocolate, Belgian white chocolate, Truffle filling, Chocolate-covered fruits (raisins, blueberries, cranberries), Nougat
- Certificates
- Fairtrade Cocoa (100% Fairtrade cocoa)
- Founded
- 1958
- Employees
- 175
- Industries
- Chocolate/confectionery industry, Food retail (supermarkets, hypermarkets, delicatessens, petrol stations), Travel Retail
- 01
Raw material purchasing (100% Fairtrade cocoa)
- 02
Chocolate manufacturing (dark, milk, white)
- 03
Recipe/product development by Master Chocolatiers
- 04
Moulding and marbling (Seashells/Seahorses)
- 05
Praliné/truffle filling
- 06
Individual packaging (100% recyclable)
- 07
Distribution to over 100 countries
Ingredients & Processes
Fairtrade cocoa (100%)
Since 2022, all chocolate has been made from certified Fairtrade cocoa.
Belgian dark chocolate
Used, among other things, in the Dark Praliné Seashells and in the marbling of the sea creatures.
Belgian milk chocolate
The basis of the classic Seashells and many praliné variants.
Belgian white chocolate
Used for the marbling of the Seashells and variants such as Matcha Green Tea.
Hazelnut praliné filling
Roasted hazelnuts form the basis of the secret signature recipe.
Truffle filling
Used, among other things, in the Opus Range and in Perline (milk chocolate truffle).
Chocolate-covered fruits
Raisins, blueberries and cranberries in milk or dark chocolate.
Nougat
Part of the extended range alongside pralinés and bars.
Locations
Sint-Niklaas
BEHeadquarters and production site
- Materials
- Fairtrade cocoa, hazelnut praliné, Belgian chocolates
- Seashells production line (since 1985)
- Chocolate bar production line (2017)
- Belgian Master's Selection production line (2017)
Sales office United Kingdom
GBSales office
Sales office Germany
DESales office
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Chocolate manufacturing (Belgian chocolate: dark, milk, white)Plastics | – | – | 75 tonnes/day (production) | – | Fairtrade cocoa, Hazelnut praliné filling |
| Manufacturing of chocolate sea creatures (Seashells/Seahorses) in 11 unique shapesPlastics | – | – | – | – | Belgian dark, white and milk chocolate, Hazelnut praliné |
| Seashells production line (since 1985)Plastics | – | – | – | – | Chocolate |
| Chocolate bar production line (100 g bars, packed in 4x25 g portions)Plastics | – | – | – | – | Chocolate |
| Belgian Master's Selection mini praliné production linePlastics | – | – | – | – | Chocolate |
| Individual packaging (100% recyclable, twist wrap)Assembly | – | – | – | – | – |
4 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Seashells production line | – | 1 | – | 1985 | Sint-Niklaas, Belgium |
| Chocolate bar production line | – | 1 | – | 2017 | Sint-Niklaas, Belgium |
| Belgian Master's Selection production line | – | 1 | – | 2017 | Sint-Niklaas, Belgium |
| Production plant (27,000 m², up to 75 t/day, approx. 175 employees) | – | 1 | 27,000 m² | – | Sint-Niklaas, Belgium |
Additional services
Quality & Certification
Since 2022, only 100% Fairtrade-certified cocoa has been used for all products. The ingredients consist of 100% natural components; the recipes are palm-oil free.
| Evidence | Sint-Niklaas |
|---|---|
| Fairtrade Cocoa (100% Fairtrade cocoa) |
Company History
- 1958
Foundation of Chocolaterie Guy-Lian by Guy Foubert and his wife Liliane in Sint-Niklaas; the Guylian brand name established from 1960.
- 1967
Creation of the chocolate sea creatures (Seashells) after a holiday on the Belgian coast.
- 1985
Construction of the Seashells production line in Sint-Niklaas (1985–1987).
- 1988
Construction of a new factory in Sint-Niklaas to increase production.
- 1992
Introduction of the Guylian Opus Range (pralinés named after famous operas).
- 1996
Expansion of the production site thanks to the La Trufflina truffle and praliné ranges.
- 1999
Start of the partnership with Project Seahorse for the protection of seahorses.
- 2003
Opening of the first Guylian Belgian Chocolate Café in Antwerp.
- 2005
Guinness World Record: largest chocolate Easter egg (8.32 m high, 1,950 kg) in Sint-Niklaas.
- 2006
Introduction of Guylian's Temptations (individually wrapped Seahorses).
- 2008
Acquisition by South Korean Lotte Confectionery for EUR 105 million.
- 2016
Investments to expand the capacity of the Sint-Niklaas production site.
- 2017
Introduction of the Belgian Master's Selection and construction of a new chocolate bar production line.
- 2018
Switch to palm-oil-free recipes.
- 2022
Brand relaunch with 100% recyclable packaging and switch to 100% Fairtrade cocoa.