What is Belgian chocolate?

Although the Mesoamerican unlocked the potential of cocoa beans, the Belgian elevated it into an art form. When it comes to the world’s favorite sweet treat, there’s Belgian chocolate, and then everything else…

A brief history of Belgian chocolate

Belgium’s love affair with chocolate began as early as 1635 during the Spanish occupation of the country and shortly after the first chocolate arrival from Europe from Mesoamerica. With an aroma unlike anything the country has experienced before, its appearance proved sensational and in the mid-18th century became extremely popular as a luxury status status among the upper and middle classes. But it was not until the Belgian chocolate maker Jean Neuhaus II first created pralines in 1912 when the excellent Belgian chocolate as we know it today really began to take shape and present itself on the world stage.

Which makes it so magical

In one word? Swivel. Belgian chocolates are rightly considered some of, if not the best in the world, and thanks to austerity, finesse, tradition and pure craftsmanship that turns into the production of chocolates from their homeland have gained this high reputation. In fact, Belgians are so serious about quality chocolate that even that is written in their law - since 1894, the composition of Belgian chocolate has been regulated to ensure a minimum cocoa level of 35%.

Edible masterpieces

Although pralines, an excellently rich, softly centered chocolate in a thin chocolate shell, are probably the most famous Belgian chocolate creation, they also produce some of the world’s largest truffles. They often contain an intense, semi-emulsified chocolate filling and are coated in a soft bar or high quality cocoa. There is also a smaller, but still extremely lively, market for the production of luxury, handmade, artistic chocolate items, such as eggs, animals, figures and hearts for more specific occasions, such as Easter, Christmas and Valentine’s Day.