Belgian chocolate

Perhaps the most coveted, celebrated chocolate in the world, Belgian chocolate, enjoys the unparalleled status of being the most sophisticated chocolate in the world. Chocolate aficionados worldwide assert that Belgian chocolates have no comparison whatsoever.

Belgian chocolate is considered a gourmet standard against which other chocolates are measured. Swiss chocolatiers, also famed for their chocolate products, historically imported the basic recipe from Belgian chocolatiers.

The key difference in the chocolate making process used by the Belgian chocolatiers and the standard procedure for chocolate making involves a couverture for making the shells of the chocolates. Couverture is made by gently tempering the chocolate to achieve the exact consistency. Couverture is normally frozen after it is made, and then transported to the various chocolatiers. But the Belgian chocolatiers receive their couverture in a chilled, liquid state. With the freezing and re-melting step eliminated, the couverture retains much more of the original chocolate flavour.

Belgian chocolates are still mostly made by hand, using the traditional equipment that made the chocolates so popular in the first place. A strict adherence to traditions, old recipes and equipment has allowed the chocolatiers to maintain the high standards that were set many years ago.

Pralines were first created by Belgian chocolatiers. These confections are not the same as found on supermarket shelves, but exquisite pieces of edible art that consist of a chocolate shell, with delicious fruity or nutty centres.

Traditionally Belgian chocolates were created to be given as gifts. The creation of delicate pralines entailed the creation of a special kind of wrapping, which was known as the ‘ballotin’. The ballotin is a box with partitions, making a compartment for each individual chocolate piece. This added to the overall charm of gifting chocolates, and now the ballotin or chocolate box has become a standard gift for special occasions.

Authentic Belgian chocolates, from the small little shops that attract tourists in droves, are not intended to last for more than a single day. There are of course Belgian chocolate manufacturers that produce longer-lasting confectionery. These are available worldwide by some of the biggest names in the Belgian chocolate industry, including Neuhaus, Godiva and Nirvana.

Jean Neuhaus opened his first chocolate in 1857, and that was the genesis of the Belgian chocolate industry. Many years later, his grandson created the first praline, now considered a specialty of Belgian chocolatiers.

Belgian chocolates are small delicacies, and the reason behind their size can be attributed to the overall outlook of the Belgian people. They are a small nation who prefers things in small quantities. Therefore the Belgian chocolate is meant to be a ‘small instantaneous pleasure’.