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The History Of Belgian Chocolate

Belgian chocolate is commonly commended as the most savoury of all types of dark chocolate. But what makes Belgian chocolate different to the other workman chocolates? In this article you may learn the history and development of the Belgian chocolate that we all love to consume today.

The standard of ingredients and an almost obsessed conformity to Old World production strategies are what make Belgian chocolate unique. Even in the modern world of automation and mass production, most Belgian chocolate is still made by hand in little shops using original hardware. In truth these miniscule chocolate outlets are a favored draw for vacation makers visiting Belgium today.

Very much like wineries, tours of Belgian chocolate shops include tastings and exclusive mementos. One technical advantage Belgian chocolate has over other chocolatiers is the storage of couverteur before use. In the chocolate making process, the cocoa beans are ground and combined with sugar and cocoa butter and then smoothed out thru tempering ( the careful addition of heat ). Most chocolate companies receive their chocolate in solid form, meaning that it has got to be heated up in order to be serviceable. Belgian chocolate companies regularly receive their couverteur in heated tanker lorries immediately following the tempering process. As the chocolate has not cooled, it keeps much more of the fantastic aroma than the cooled types.

Belgian chocolate itself has been preferred since the 18th C, but a new process manufactured by Jean Neuhaus in 1912 raised its commend ten-fold. Neuhaus employed a special version of chocolate called "couverteur" as a cold shell for what he called 'pralines'. These pralines aren't the same as the sweet treats offered in American candy shops. Belgian chocolate pralines may be full of a selection of flavored nougats or creams. Examples include coffee, hazelnut, fruit or maybe more chocolate.

Few other chocolatiers in Neuhaus ' day could copy the complex flavours of his pralines. Masses of the Belgian chocolate praline firms are still in operation today : Leonidas, Neuhaus, Godiva and Nirvana are famous for their gastronome pralines. One technical advantage Belgian chocolate has over other chocolatiers is the storage of couverteur before use.

So there you have it! The couverteur is the key to making Belgian chocolate the unique sensation it's today. Why not pop over to your local gastronome chocolatier and enjoying a bite now?
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