Belgium invented the praline in 1912 and soon became known for making the best chocolates in the world. But 100 years on, the supremacy of local chocolatiers is under threat from international competition.

The smell of warm, melted cocoa is wafting around the kitchen as Ryan Stevenson meticulously pipes a rich, buttery filling into dozens of delicate chocolate shells.

Tall and slim with a ginger beard, the 36-year-old grew up in Toowoomba, Australia.

Since moving to Brussels in 2005, he has twice won the title of Belgian Chocolate Master. In 2009, he took the Best Praline prize as a finalist in the World Chocolate Masters competition.