Belgian Chocolate

Belgian chocolate is unique in the world of chocolates and the standard of excellence against which all other chocolate candies are compared. Belgian chocolate products are unsurpassed in both the quality of ingredients used and methods of manufacturing. Almost all of these gourmet treats are still made by hand in small family owned shops. The chocolate industry is an integral part of the Belgian culture, with an average of fifteen pounds consumed each year by every person in Belgium.

A Swiss man named Jean Neuhaus is widely regarded as the “father” of Belgian chocolate making. In 1857, he emigrated to Belgium with his family, setting up his chocolate shop in Brussels. This successful family business was handed down by generations, and Jean's grandson, also named Jean became the creator of the first filled, bite-sized chocolate confection, which he named the praline (which is not the almond paste confection we know in the U.S.). These filled confections were so complex in flavor, few other chocolate makers of his day could replicate his unique creations. Jean's inventive wife created the ballotin, a special type of box used to hold the candies. Belgian chocolates are still sold in the ballotin today.

Belgian colonialization of the Congo in the late 1800's brought the fine African cocoa to Belgium's chocolatiers, contributing substantially to the quality and boosting the popularity of Belgian chocolate. Today, there are many Belgian chocolate praline makers, including the famous Godiva, Leonidas and of course, Neuhaus.

Another technique which distinguishes Belgian chocolate making is the tempering process. While other chocolate makers obtain their chocolate as a solid, most Belgian companies receive their chocolate in heated trucks, fresh from the tempering process and still in liquid form. Because the chocolate does not require a second heating, much more of the fragrances are retained, making the finished product more complex and rich in flavor.

When the European Union, in 2000, ruled that as much as 5% of the cocoa butter found in chocolate could be replaced by other vegetable fats and still be labeled chocolate. Belgian chocolatiers went wild over over this scandalous resolution. Shortly thereafter, Belgium's Ministry of Economic Affairs created a special designation, AMBAO, to distinguish their chocolate from these inferior wannabees.

A visitor to Belgium can become well-educated on the Belgian chocolate production methods by visiting the  Musée du Cacao et du Chocolat in Brussels. With over 2000 chocolate shops in the country, a visit to a few of these are a must for your itinerary. Just as vintners sponsor wine tastings, Belgian chocolate shops have chocolate tastings. If a trip to Belgium is not in your near future, just get on the net to find some of these renowned chocolate treasures.