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Belgian Chocolate |
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Belgian chocolate is considered to be the gourmet standard against which all other chocolate confectionary is measured.
Even the Swiss, known for their own high quality chocolate, imported the basic recipe from French and Belgian chocolatiers.
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Chocolate Ingredients
Quality of ingredients with an almost fanatical adherence to Old World manufacturing techniques is what makes Belgian chocolate unique.
Even in today's world of mass production manufacture, the majority of Belgian chocolate is still made by hand in small shops
using traditional equipment. These small chocolate outlets are actually a popular draw for tourists visiting Belgium today.
Similar to wineries, tours of Belgian chocolate shops often involve tastings and exclusive souvenirs. |
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Belgian Chocolate History
Belgian chocolate has been popular since the 18th century, but in 1912, a new process created by Jean Neuhaus
increased its popularity ten-fold. Neuhaus, using a special type of chocolate called "couverteur" as a cold shell, produced what he called 'pralines'.
Not the same as the sugary treats offered in American candy shops, these Belgian chocolate pralines
could be filled with a variety of different flavored nougats or creams, such as coffee, hazelnut, fruit, or even more chocolate.
Few other chocolatiers in Neuhaus' day could duplicate the complex flavors of his pralines.
Many of the Belgian chocolate praline companies are still in operation today - Leonidas, Neuhaus, Godiva and Nirvana are famous for their gourmet pralines. |
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Belgian Chocolate Brands
There are many companies producing gourmet Belgian chocolate. Popular examples include the makers of Leonidas Chocolate,
Godiva Chocolate, Barry Callebaut Chocolate and Neuhaus Chocolate
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