What makes belgian chocolate different

This chocolate is considered to be the gourmet standard by which all other chocolate confections are measured. Even the Swiss, known for their own high quality chocolate, imported the basic recipe from French and Belgian chocolatiers. What makes Belgian chocolate unique is the quality of ingredients and an almost fanatical adherence to Old World manufacturing techniques. Even in today's world of automation and mass production, most of the chocolate is still made by hand in small shops using original equipment.

In fact, these small chocolate outlets are a popular draw for tourists visiting Belgium today. Much like wineries, tours of chocolate shops in Belgium include tastings and exclusive souvenirs. Recipes have been passed down through families for generations.

This culture extends to both the quality of ingredients used and the care that is taken when making the chocolate. The vast majority of Belgian chocolate is made not by large manufacturing companies, but in small family chocolate shops by hand and using very basic equipment.

When I make handmade truffles, or pralines, or chocolate moulds in our kitchen, I am inspired by the chocolate shops that I visit on the streets of Ghent, Antwerp and Bruges all the time. I go to Ireland a lot.

And I love it. See all results. Award-winning stories, podcasts, and resources about Belgian beer and culture. Straight to your inbox. For Free.

This charity have helped. All rights reserved. Website design by Semibold. Christmas products launching on 25th October at 8. Why is Belgian Chocolate more expensive than Cadbury or Nestle? Now do the Sniff Test Get up close and really sniff them both.

Now you need to taste the different. So, what were the differences? The special ingredient in Belgian Chocolate is Cocoa Butter. Leave a comment. Recent posts. Why is an osteopath talking about chocolate? February 20, No Comments. February 16, No Comments. Conching means to warm the chocolate as you grind it in between different rolling pins. The outcome is a smoother, sweeter and creamier treat. The Belgian based companies will use artificial emulsifiers when creating their chocolate to try and achieve that same result.

So the outcome is very different in both flavor and texture. While we can credit the Swiss with many huge advances in the world of chocolate treats, the Belgians were ahead of the game when it came to truffles and pralines. Belgian chocolatiers have never been afraid to experiment with exotic fillings and it has brought us to where we are today with the high variety of combined treats.

So how does Belgian chocolate typically come off? Dark chocolate tastes wonderful and has a host of health benefits when consumed in moderation.

Belgian chocolate providers tend to lean toward a higher cocoa content, which occurs most naturally in dark chocolate. Did you know that Swiss chocolate and milk chocolate are essentially interchangeable terms?

Well, they are! As we referred to above, the Swiss were instrumental in developing and perfecting the smooth milk chocolate that is so popular in the world today.