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There are the everyday variety to the more exotic Godiva and Ghirardelli-style that can be found in many coffee houses and specialty. Then there is Belgian, seen by many the best that can be had in chocolate. Belgian chocolates are considered the gourmet standard in which other chocolates are measured. Even by the Swiss, who are known for their own high standards of quality. The Swiss, who had imported the basic recipe from the French and the Belgian.
When chocolate first started to take off during the 1880's it was supported by the Belgian Congo. There was about 10 million Africians that were killed under the Belgian ruler Leopold II to obtain the cocoa. In spite of the war going on, the Belgians were able to continue with the cocoa importing. But it was only when in 1857 that Jean Neuhaus used Couverteur a special version of chocolate. It was one hundred and fifty years later his grandson started to use Couverteur, he called to create what he called 'pralines'. Which is not to be confused with the sugary treat that can be found in American candy stores these days. These pralines can be filled with a variety of flavored creams known as nougats: like coffee, hazelnut, fruit or more chocolate. It was in 1912 that Belgium chocolates were first used as a gift. These gifts were even wrapped in a special wrapper designed just for Belgian chocolates, this wrapper is called Ballotin.
There is another big difference between Belgian and United States chocolate is the percentage of cocoa per volume being used.
Belgian chocolate is prepared from the seeds of the Cocoa Tree. This tree bears large helmet-shaped seed pods that after being gathered, the beans are dried by the sun.
Even though Cocoa Tree was first initially discovered in America, this tree can now be found in many of the equatorial countries. Once dried the beans are sent to chocolate manufacturers. There they are roasted and crushed producing cocoa powder. The seeds are also squeezed to make cocoa butter.
The chocolate is then produced by the mixing of the powder, cocoa butter, sugar and milk powder.
When Belgian chocolate makers make their chocolate. They take extreme care to select the finest cocoa and components to produce the chocolate and 'praline' filling.
When the Belgian chocolate artisan makes the 'praline' it is made by hand especially the decoration.
In 1883 a pair of chocolatiers by the names of Michiels and Bieswal developed another kind of Belgian chocolate. It is known as 'elephant' chocolate because the cocoa beans are from the West African coast known as the 'Gold Coast' of Ghana. These beans are well known for the bold taste they produce.
Africa isn't the only country noted for fine tasting cocoa. Brazil is as well, actually when a lot of people think of cocoa beans they think of Brazil. But unlike it's African counterpart. The cocoa that some chocolatiers call Karenero, this cocoa has a mild hazelnut flavor.
So it was with great care and diligence of the course of about two hundred years that a chocolate delicacy was created.
This chocolate is known the world over as Belgian chocolate.
You've probably heard a lot about Belgian chocolate. For many, it's the gourmet standard to measure all other types of chocolate confection by. Even Swiss chocolate got its start in Belgium, when Swiss chocolatiers imported the recipes they later altered. The thing that make Belgian chocolate unique is the quality inherent in it.
Most people in America are simply familiar with basic standards of chocolate such as a Hershey's Chocolate Bar. Definitely a great product but there is a different experience to be had by going with an authentic Belgian chocolate. This type of chocolate which has been around for ages and is treated as a special treat should be. It is rich and delicious and represents true quality out of all the chocolates found in the world. When you think high-end chocolate think about getting yourself some amazing Belgian chocolate.
Belgian chocolatiers adhere closely to traditional techniques and the use of high quality ingredients. Even in the current world of automated mass production, most of the Belgian chocolate out there is made using older equipment, by hand, in small dedicated shops. These small chocolate makers are popular with tourists on a visit to Belgium, much like wine and cheese tastings in France.
Belgian chocolate has been a popular choice since the eighteenth century, but it started really catching on in the early part of the twentieth century. That's because Jean Neuhaus create a special new type of process in 1912, using a special chocolate variety - couverteur - as a solid shell for what he referred to as pralines. US readers might think of pralines as a sugary, caramel flavored treat, but these pralines are more like what we'd call bonbons.
Belgian chocolate pralines can contain many different creams and nougats, flavored with fruit, different chocolates, coffee, nuts, and more. Neuhaus had little competition, since few other confectionary makers could keep up with the complicated flavors he created. Many of the great Belgian chocolate producers currently in business are famous for making gourmet pralines - from Neuhaus to Godiva.
One of the big advantages that Belgian chocolate making has over that made elsewhere is the way couverteur is stored before use. During the course of making chocolate, cocoa beans are ground, then mixed with cocoa butter and sugar. The mixture is then smoothed through the application of heat, called tempering.
Most companies that make chocolate confections get their couverteur in a solid form that they must then reheat to use - that can change the temper of the chocolate. Since chocolate received by most Belgian chocolatiers hasn't cooled, it stays in better condition and retains more of its aroma than types that have already cooled.
Good Belgian chocolate might be expensive, but if you've ever tried it, there's no comparison between it and an ordinary candy bar. Belgian chocolate is a fantastic special indulgence, and a wonderful gift. If you're wondering what all the fuss is about, try some, and see whether these great products live up to their reputation.