Belgium produces 220,000 tonnes of chocolate annually, yet the country's reputation rests not on volume but on a guild system that has regulated praline craftsmanship since 1912. The Sablon quarter alone houses seventeen maîtres chocolatiers, each operating under appellations that reserve terms like "ballotin" and "manon" for shells meeting specific thickness and ganache-to-shell ratios. What visitors encounter on a Brussels chocolate tasting tour is not indulgence but precision—a supply chain that begins at Antwerp's cocoa-bean auctions and ends in shops where tempering curves are logged to the tenth of a degree. The Choco-Story Brussels museum, occupying a guild house on Rue de l'Étuve, traces that lineage through 650 artefacts: Mesoamerican grinding stones, nineteenth-century conching drums, and the 1857 Neuhaus ledger that first recorded "praline" as a distinct product category. The museum's demonstration kitchen operates on the same marble slabs installed in 1912, their surfaces kept at eighteen degrees to arrest crystallisation. Tastings include single-origin discs from Ecuador's Arriba Nacional trees and ruby chocolate derived from unfermented Ivorian beans—a 2017 varietal that required four years of Geneva approval before commercial release. Brussels' bean-to-bar movement, formalised in 2014 when Zaabär and Laurent Gerbaud opened roasting facilities within city limits, has since expanded to eleven certified ateliers. Workshops in these spaces cover winnowing, conching, and the Bose-Einstein condensate physics that govern snap and sheen. Participants temper 200 grams of seventy-percent Tanzanian cocoa, moulding tablets that cool in fifteen minutes—the same interval required in industrial lines, but without the vibration tables that eliminate air pockets. The final product, wrapped in compostable film, carries a batch code tracing its beans to a specific Kilombero Valley cooperative. Walking tours anchor their routes at the Grand-Place's guild facades, where the Bakers' House still displays the 1697 relief of cacao pods mistaken by Flemish sculptors for local hops. Guides distribute samples every hundred metres: speculoos-stuffed bonbons at the Galeries Royales, salted caramel batons near the Manneken-Pis, and hand-pulled nougatine outside the Bourse. The circuit concludes at Planète Chocolat's viewing gallery, where a tempering machine processes fifteen kilos per hour, its granite rollers operating in full view behind floor-to-ceiling glass installed in 2003. Tours conclude with a tasting of gianduja—a hazelnut paste that Belgian law requires contain at least thirty-two percent Piedmont nuts, a threshold twice that of Italian regulations.