Belgian Chocolate The Gourmet Standard of Chocolate
Chocolate has been popular in Belgium since the 18th century, and from the beginning chocolate was
considered as a gift. Belgian chocolates are unique because of the quality of ingredients used and
the adherence to Old World techniques of manufacturing. Even today, most Belgian chocolate is
still made by hand in small shops. The Belgian chocolate manufacturers carely select the best
cocoa in order to produce the Belgian chocolate. With each chocolate being given a personal touch
by the maker, it becomes a unique creation.
In 1912, Jean Neuhaus, Jr. increased the popularity of Belgian chocolate by inventing the praline.
The praline is a chocolate novelty that is filled with many flavors. The appeal of these delicate
sweets is the sensation of the filled chocolate and the chocolate coating is ones mouth. Pralines
can be filled simply with more chocolate or with a variety of flavored nougats or creams. Many of
the original Belgian chocolate companies are still is operation, such as Leonidas, Neuhaus, Godiva,
and Nirvana, and are famous for their gourmet pralines.
When it comes to chocolates, one usually thinks of the standard candy bar. Then there are the more
exotic Godiva or Chirardelli chocolates found in specialty stores, but the Belgian chocolate is
considered the gourmet standard by which all other chocolates are measured. Although they can be
expensive, there is no comparison between a Belgian praline and a standard candy bar. Whether it
comes in bars, powder or topping, Belgian chocolate has something for every taste and is truely a
product that lives up to its reputation for quality.
