Benoit Nihant chocolatier

Nothing predestinated Benoît Nihant to follow an occupation in the field of gastronomy. Graduate Engineer and a career taken up in the industry since the end of his studies, everything seemed to lead him on a logical and linear course. However, having reached his early thirties, he decided to devote himself to his lifelong passion for chocolate and pastry, and to make it his profession.
In contact with the greatest ones, among whom M.&P. Wittamer, L. Briffaerts ou D. Docquier, he acquired a unique savoir-faire, uniting tradition, art and constant quest for new sensations.
In 2005, as he felt he had gathered enough experience, Benoît set out in search of an individual, marketable style and started to develop recipes with the help of his wife Anne.
“Benoit Nihant Chocolatier” was born!
To concoct his products, Benoît Nihant works with the precision of a goldsmith. He selects each ingredient for his creations with the greatest care: an exceptional and rare couverture chocolate, which he is the only one to use in Belgium, the best teas, flowers, candied fruits... from all over the world!
His small, extravagantly flavoured chocolates were rapidly picked up on by a series of top-end grocers and tea shops and by the high-fliers of the restaurant world.
In 2007, Lionel Rigolet chooses Benoit Nihant’s chocolates to serve in his prestigious restaurant, the Comme chez Soi.
Septembre same year, Anne happily leaves the finance business to help full time.
Their next steps: The opening of their new Flagship Store in Embourg (Liège)
New creations to complete the product range
The search for new resellers
The organization of tasting sessions and chocolate courses
All in all: plenty of exciting projects to work for...