When people ask: "What is Belgium famous for?" one of the most common answers is chocolate. The Belgians certainly have a great talent for luxury chocolate.
The history of Belgian chocolate started 2,000 years ago, in the rainforests of South America where the first cacao seeds were discovered. Ancient cultures including the Mayas and Aztecs had produced a dark and frothy drink with a distinctive taste.
The Origins of Belgian Chocolate
Spanish explorers soon popularised this new found discovery back home at the Royal Palace and as Belgium was ruled by Spain in the 17th century, the chocolate drink became widespread among nobles, artists and royals. Belgian chocolate has long since been a culinary tradition including a famous chapter from the reign of Leopold II. The King colonised the Congo in 1885, taking with him the numerous cacao seeds from the Congolese tree fields.
The Creation of the Praline
As colonial activities continued, Belgium's import of raw cocoa led to the establishment of some of the finest made chocolates and closely guarded recipes to this day. In 1840, the Berwaerts Company introduced chocolate pastilles and figurines to the world. In 1912, the first hard chocolate shell or couverture was created by Jean Neuhaus. This creation of the praline was an important step as it allowed soft and creamy fillings to be put inside the chocolate "ballotin". Neuhaus have become one of the most prestigious luxury praline suppliers throughout the world and at the turn of this century the company was given the title of Accredited supplier to the Belgian Crown by King Albert II.
Globally Recognised Belgian Chocolate Specialists
Although he invented the praline, Neuhaus did not patent the idea so there are plenty of other quality Belgian chocolate specialists who are carrying on the tradition. Overall, there are about 300 Belgian chocolate shops and the locals only have to venture outside to happen on them, but for the rest of the world there are certain names that stand out. Pierre Marcolini is famous for his artisan bean to bar production, with shop locations in areas as varied as Kuwait, New York, Tokyo, London and Paris. Marcolini has one of the most extensive ranges of truffles, ganaches and pralines available in the gourmet market. Godiva Chocolates is another company that is recognised globally.
Why is Belgian Chocolate So Good?
One of Godiva's master chocolatiers sums up perfectly their attraction: "Truly fine chocolates have several characteristics in common: they are always fresh, contain high quality ingredients like premium cocoa beans and dairy butter, are usually less sweet and feature unusual textures and natural flavors." One of the big advantages that Belgian chocolate making has is the way couverteur is stored before use. Rather than receiving it in a solid form and having to reheat it, most Belgian companies receive chocolate that hasn't cooled, so it retains natural aromas and stays in better condition.
Companies that are attempting to replicate the Belgian taste include Moko who deliver online and have the handy advantage of boxes that fit through most UK letterboxes. The company has a selection of Belgian assortments whicxh include dark, white and milk truffles and an assortment box of ganaches, pralines and swirly soft-centred chocolates. They are very good, but there is a sweetness to the taste that suggests that local Belgian chocolatiers still lay claim to being the best in the world.
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