Entrepreneur. Frederic Neuhaus received recognition as a second-generation Belgian chocolatier. His father, Jean Neuhaus, and an uncle came to Brussels from Neuchatel, Switzerland. In 1857 the brothers opened a pharmacy-confectionery shop in the center of the town. A thin coating of chocolate was often used to disguise the bitter taste of some of the medications. From this, the family's chocolate business was started. Joining his father in Brussels, he began to study to be a Master Confectioner, hence the second generation in the chocolate business. At this point, the pharmacy went by the way side as he, as a trained Mast Confectioner, was much more eager to make candy than cough syrup. The chocolate business was successful and in 1895, he and his father founded Neuhaus-Perrin Confectionary and Chocolate Factory. With this, his aging father was given credit as the founder of the Neuhaus chocolate business. This was a period in time when there was a rapid growth and much success in the chocolate making business in Switzerland and Belgium. During this time, not only did they produce chocolates but jellied candies and chewy caramels. Many noted people, including members of European's royal families, would frequent the shop to pick their favorite candy. After his father's death, he managed the company until his 1912 death. At that point, his son, Jean Frederic Neuhaus became the manager of the business, thus becoming the third generation of chocolatiers in the family. His son took the company on to greatness by developing more family recipes for candies; finding the finest ingredients in the world; leading the company to franchise with careful training of new employees; and opening many more facilities with each having his trademark décor, which was not changed until the late 1990s. Although his son remained active in the business, the company's management was passed on to his granddaughter, Suzanne Neuhaus' husband, Adelson De Gavre, in 1923. His son died in 1953. In the 1970s the company was sold, thus no longer a family-owned business, but still using the generations-old recipes. Using only the finest ingredients of dark chocolate, cocoa, coffee, Amaretto, Marc de Champagne, and Cognac paired with the buttercream, their truffle was named "The Best Chocolate Truffle in the World" in 2017. Frederic has a delicious ganache named in his honor; a ganache is a chocolate with semi-liquid, marshmallow-like filling. Joining with other chocolatiers, the business became part of the United Belgian Chocolate Makers and in 1990s the company was put on the stock exchange, while continuing to grow in 50 countries around the world. In 2020 an one-pound ballotin of Neuhaus chocolates could be purchased for $73, but the company has an outlet store with samples at the end of line 5 from the Erasme Metro Station in Brussels.