What is the Secret of Belgian Chocolate?

Visit Belgium and you will understand why chocolate is essential in the life of this tiny country: you will find a chocolatier in every village, in every main street, and in big cities such as Liege, Brussels or Bruges, there will be an infinite choice of  chocolate makers displaying their beautiful pralines all around you!

So why is it so delicious? Well, the best ingredients are used and the traditional techniques still prevail. Most belgian chocolates are made by hand in small workshops, by people who love their job and are very proud of their specialties. They receive their chocolate paste still warm and liquid in heated tanker truck and not in solid cold paste like in other countries. This way, it keeps its original flavor longer.

Why is it different? Well, Belgian chocolate became internationally known thanks to the invention of   “pralines” (not the same as the sweet treats found in the States). This technique was invented in 1912 by Jean Neuhaus, a swiss man who had moved to Brussels. Praline-making consists in moulding a cold chocolate shell that can then be filled with any flavored chocolate or other ingredients (nougat, creams..). Neuhaus were also the first to use “ballotins”, the chic box to carefully wrap pralines.

Our favorite Belgian chocolate?

Pralines

• Neuhaus -   The original Boutique in Galleries de la Reine in Brussels.
• Leonidas - check here to order some from the States
• And many small chocolatier like Bouvier, in Anseremme near Dinant.

Chocolate bars

• Galler, made in Namur.  Check here to order some in the USA

For tours of Belgium including chocolate tasting and praline-making demonstration, check www.frenchescapade.com (50% off on August trip to Belgium).

The video below is a praline-making demonstration from Planète Chocolat.

http://www.youtube.com/watch?v=WflQgQ7NV9g