Neuhaus and chef Marcelo Ballardin take you on a culinary journey across five continents
This spring, Neuhaus unveils Limited Edition Spring Voyage, an exclusive Easter collection created in collaboration with Belgian Michelin-starred chef Marcelo Ballardin. Known for bringing the best of Belgian chocolate to the world, Neuhaus now reverses the perspective: drawing inspiration from flavours across five continents and translating them into refined Belgian chocolate craftsmanship.
At his restaurant OAK in Ghent, Marcelo Ballardin is known for a cuisine that brings together his South American roots with Asian and Mediterranean flavours. Together with the Maîtres Chocolatiers of Neuhaus, he has transformed this culinary vision into five exceptional chocolate creations, each inspired by a different continent and its springtime flavours.
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A culinary postcard from around the world
Designed as a journey of taste, Limited Edition Spring Voyage unfolds like a culinary postcard collection. Each praline captures the essence of spring through carefully selected ingredients from across the globe: from zesty rhubarb and sun-ripened mango to savoury olive oil, sweet corn and aromatic tea.
Presented in an elegant gift box inspired by travel, the collection includes a refined postcard, inviting chocolate lovers to share a personal message with loved ones. More than a box of chocolates, Spring Voyage is a sensory experience and a sophisticated spring gift, perfect for Easter and other seasonal moments of celebration.
Five continents, five springtime creations
Each praline in Limited Edition Spring Voyage represents a continent, crafted by Marcelo Ballardin and the Maîtres Chocolatiers of Neuhaus as a harmonious balance between global inspiration and Belgian savoir-faire.
Inspired by North America – Corn & Roasted Almond
Corn and almonds, icons of North American harvests and renewal, are united in a refined chocolate egg, enrobed in silky milk chocolate.
Inspired by South America – Mango & Chilli
Sun-ripened mango meets a subtle hint of chilli in this vibrant praline. Coated in rich dark chocolate, the combination captures the bold contrasts and festive energy that define South American cuisine.
Inspired by Oceania – Rhubarb & Almond
In Oceania’s mild spring climate, rhubarb thrives as a symbol of a fresh start to the season. In this chocolate egg, it is paired with crunchy almond praliné and wrapped in smooth Belgian white chocolate.
Inspired by Europe – Olive & Hazelnut
Drawing two iconic ingredients from the Mediterranean culinary heritage, this praline unites refined olive oil with roasted hazelnut praliné, enrobed in intense dark chocolate. A sophisticated expression of balance, tradition and craftsmanship.
Inspired by Asia – Black Tea & Sobacha
Black tea from China, roasted sobacha from Japan and a gentle touch of cardamom from India come together in a layered, aromatic praline. Enrobed in dark chocolate, it reflects the appreciation for harmony and depth of flavour the Asian cuisine is famous for.
A spring collaboration rooted in Belgian gastronomy
With Limited Edition Spring Voyage, Neuhaus brings together the creativity of Michelin-starred chef Marcelo Ballardin and the expertise of its Maîtres Chocolatiers. The result is a gastronomic spring collection of five refined chocolate eggs, where Belgian craftsmanship meets authentic ingredients sourced from around the world.
Availability & pricing
Limited Edition Spring Voyage – `£33,50
The collection is available as from February 16th 2026 in Neuhaus boutiques and online via the Neuhaus webshop.
For press images and additional information, visit the Neuhaus Newsroom.
Sarah Heuninck
