Belgian Chocolate
Pure Lusciousness from Belgium
Anyone who knows anything about gourmet chocolates has surely heard of, or even tried, Belgian chocolates. Belgian chocolates are considered to be not only gourmet, but also some of the best in the world.
This chocolate has been quite popular since as early as the 1900s. But its popularity really soared in 1912 when Jean Neuhaus created a new method for producing Belgian chocolates. His version, referred to as couverteur, was used as a shell for pralines that could be filled with such tasty treats as creams and nougats. Today, modern manufacturers often reproduce his method, including well-known companies such as Godiva and Guylian.
The way couverteur is one of the advantages that Belgian chocolate has over its competitors. When it is made, ground cocoa beans are mixed together with cocoa butter and sugar. It is then smoothed with heat. Other producers receive their chocolate while it is still solid, therefore it has to be reheated before use. Belgian chocolates are shipped in heated trucks to ensure it arrives warm and fresh.
Not only is the production process important, but so are the ingredients. Only the finest ingredients are used, and the chocolates are hand made. This could attribute to its price, which is often high, but is worth every bite.