Belgian chocolate production is regulated by strict standards requiring a minimum cocoa butter content, and Belgian pralines — chocolate shells with filled centers — were invented in Brussels in 1912 by confectioner Jean Neuhaus. The country has since developed one of the most technically refined chocolate industries in the world, with a strong distinction between mass-produced and artisan production. Belgian chocolatiers operate under a protected designation, and the country exports chocolate globally while maintaining a robust domestic market.

Belgium produces two distinct waffle styles. The Brussels waffle is rectangular, made with a yeasted batter, and characterized by deep pockets and a light texture. The Liège waffle is denser, made with a brioche-style dough embedded with pearl sugar that caramelizes during cooking. The two are sold separately in Belgian waffle shops and are not interchangeable — a distinction frequently lost in international versions.

Speculoos are spiced shortcrust biscuits traditionally baked for the feast of Sint-Nikolaas in December, flavored with cinnamon, nutmeg, cloves, and ginger. They are made in molded shapes across Belgium and the Netherlands and have become an internationally exported product through brands like Lotus Biscoff.

Belgium’s linguistic divide — French-speaking Wallonia in the south, Dutch-speaking Flanders in the north — produces some regional variation in baking tradition. Flemish baking reflects Dutch influence in its use of butter and spice, while Wallonian pastry has stronger ties to French technique. Tarte au sucre, a brown sugar and cream tart, is particularly associated with Liège and the Wallonian tradition.