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Discover Leonidas' iconic Manon chocolates — delicate butter cream & praline in white, milk & dark chocolate.
Our storyCommitmentsHIGHLIGHTS
WORLD CUP SOCCER WITH CHOCOLATE
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DARK CHOCOLATE
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Made in Belgium
Finest tradition of chocolate making
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the craft
The Chocolatier
Each piece is designed with heart. All products are imagined and developed by our Master Chocolatiers, where ideas often stem from the reflection of tastes, ambitions and art.
it's about you
Our commitments
From the very beginning, responsibility has been a core value — both towards you and the environment. From crafting to distribution, each step is approached with care to create chocolate pieces that are timeless, highest quality, and fairly priced.
Our selection
Product of the week
Dark 100g chocolate bar with reduced sugar by 99% (0g total of sugar)
Pickup available at 1907 Central St
Usually ready in 24 hours
100 gram 99% Reduced Sugar Dark Chocolate Bar
Single bar (1)
1907 Central St
1907 Central St
Evanston IL 60201
United States
Ingredients
Since October2021, Leonidas has been using sustainable cocoa to produce its chocolates. A transition that makes perfect sense, given that since 1913 we have been striving to create moments of happiness for everyone with chocolate. Thanks to this certification,the living and working conditions of 2450 cocoa growers and their families have been improved.
The first prizes and tea room
In 1910, Leonidas Kestekides participated in the World Exhibition in Brussels and presented his confectionery and patisserie creations to around thirteen million visitors. His efforts were rewarded: Leonidas was awarded the bronze medal.
In 1913 Leonidas Kestekides made another appearance at the World Exhibition, this time in Ghent.
After he proudly presented his new creations to the visitors, on 27 October he was awarded the gold medal and a commemorative certificate. 1913 was a successful year for Leonidas. He opened his first tearoom at Veldstraat 34 in Ghent.
Leonidas brand and logo
Basilio Kistakedes, the nephew of Leonidas Kistakedes, came up with the brand name and logo for his uncle. He gradually started to take over all the hard work and management of the company. In 1937 he registered the name Leonidas with the city of Brussels.
Birth of Manon
Famous, worshiped, loved, desired. The Manon we know and love today is a one of a kind. But how did it come about? The Manon originally consisted of nougatine and a walnut enveloped in a layer of sugar. Yanni Kesdekoglou, one of Leonidas’s family members, changed the recipe.
Yanni created a world first with this new recipe. He had the genius idea of replacing the melted sugar with white chocolate. At that time, nowhere else in the world were pralines being made with white chocolate. The walnut was then replaced by a hazelnut because you can toast it. This made it easier to store them for longer. Finally, he replaced the nougatine with the well-known buttercream. This new recipe transformed the Manon into the praline that we love so much.
Leonidas USA
Cafe chocolaterie
First Leonidas Cafe Chocolaterie in the U.S. was set up in Wilmette, IL and later moved to Evanston, IL in 2013. True to the first store in 1913 in Ghent, Leonidas Cafe Chocolaterie serves Leonidas chocolates, high end French influenced pastry and Illy espresso.
Also in 2005 the first Leonidas Chocolates & Cafés opened in Brussels.
New era of Leonidas chocolate making
New production
A new manufacturing plant was opened for global production in Nivelles, Belgium, retiring the original Brussels, Belgium production facility. The new plant provides tremendous opportunities to create new chocolates for the global demand.
Belgian since 1913
Leonidas chocolates are made in Belgium. We fly the chocolates from Brussels to U.S. frequently.
Sustainable cocoa
Leonidas chooses sustainable cocoa to produce its pralines, caring about nature and contributing to better environment.
Pure cocoa butter
Our Belgian Master Chocolatiers only use chocolate made with 100% pure cocoa butter.
No palm oil
Our Belgian Master Chocolatiers are obsessed with quality and only use pure cocoa butter, not a single drop of palm oil.