Belgian chocolate

Belgian Chocolate is a type of chocolate originating from Belgium. It is renowned worldwide for its high quality and superior craftsmanship. Belgian chocolate has a rich history, dating back to the 17th century, and is deeply ingrained in Belgian culture and tradition.

History[edit | edit source]

The history of Belgian chocolate dates back to the 17th century when Belgium was under Spanish occupation. The Spanish, who had discovered chocolate in the New World, brought it back to Europe, and it quickly became popular among the Belgian aristocracy. In the 19th century, the Belgian chocolate industry began to flourish with the invention of the chocolate praline in 1912, a chocolate shell with a soft center, which is a staple of Belgian chocolate today.

Production[edit | edit source]

The production of Belgian chocolate is a meticulous process that requires a high level of expertise. Belgian chocolate makers often use high-quality cocoa beans and follow traditional manufacturing methods. The process involves roasting the cocoa beans, grinding them into a liquid, adding sugar and cocoa butter, and then refining it into smooth chocolate. The Belgian law mandates that a minimum of 35% pure cocoa should be used in the chocolate making process.

Types of Belgian Chocolate[edit | edit source]

There are three main types of Belgian chocolate: dark, milk, and white. Dark chocolate contains a high percentage of cocoa, usually 70% or more, and is known for its intense flavor. Milk chocolate, which contains milk powder or condensed milk, is lighter and sweeter. White chocolate is made from cocoa butter, sugar, and milk, but contains no cocoa solids.