Lovers of chocolate everywhere appreciate quality. Good ingredients make excellent chocolate and Belgian chocolate has a reputation for being the best. This may have been the boast of the Swiss at one time, before the Belgians moved ahead.
There is a great tradition of chocolate making in Belgium, which only needed a good marketing campaign to bring it to the attention of the rest of us. You can even find chocolate museums there! In 1912, the filled chocolate recipe known as the praline began in Belgium. The citizens there have always been fond of exchanging chocolates as presents and they are very proud of the worldwide popularity of their export.
The secret to the high standard of Belgian chocolate lies in the selection of the best cocoa seeds and other ingredients. It's apparent when poor quality cocoa is used in any chocolate as it leaves an unpleasant after taste. Superior chocolate always gives a rich, full flavor, which lingers in the mouth. The Belgian manufacturing method is done mainly by hand, including the final decoration.
The range of items is wide, with different center fillings in plain, milk and white chocolate. The attention to detail applies to the packaging too, and Belgian chocolate makes the ideal gift, all tied up in a ribbon. Popular fillings include liqueurs, fruit, caramel, buttercream, ganache and mocha. There is also nougat, whipped cream, ginger, almonds, coffee, cinnamon spice and even rum. If you feel like trying unusual flavors, there is coriander, lime and jasmine tea.
Chocolate can be taken in many forms and is gorgeous in chocolate mousse, cake and truffles. Belgian chocolate that is used in cooking will make everything taste better than normal. It's also a good idea for chocolate fountains. This marvelous invention is all the rage for parties and receptions.
They are the answer to a chocoholic's prayer, with rivers of warm, liquid chocolate. The idea is to dip things like fruit and biscuits into the chocolate goo. Strawberries and bananas work very well, as do marshmallows and fudge. You can get Belgian chocolate refills for the fountain, so you never have to run out. You can even dismantle the fountain to put in the dishwasher.
Continental chocolate in general has much to offer to the rest of the world. Some chocolate is made with too much milk or sugar, preventing the full flavor of the cocoa to come through. The Aztecs knew the true value of the cocoa bean and didn't have to add any sugar to sweeten it.
There is a great tradition of chocolate making in Belgium, which only needed a good marketing campaign to bring it to the attention of the rest of us. You can even find chocolate museums there! In 1912, the filled chocolate recipe known as the praline began in Belgium. The citizens there have always been fond of exchanging chocolates as presents and they are very proud of the worldwide popularity of their export.
The secret to the high standard of Belgian chocolate lies in the selection of the best cocoa seeds and other ingredients. It's apparent when poor quality cocoa is used in any chocolate as it leaves an unpleasant after taste. Superior chocolate always gives a rich, full flavor, which lingers in the mouth. The Belgian manufacturing method is done mainly by hand, including the final decoration.
The range of items is wide, with different center fillings in plain, milk and white chocolate. The attention to detail applies to the packaging too, and Belgian chocolate makes the ideal gift, all tied up in a ribbon. Popular fillings include liqueurs, fruit, caramel, buttercream, ganache and mocha. There is also nougat, whipped cream, ginger, almonds, coffee, cinnamon spice and even rum. If you feel like trying unusual flavors, there is coriander, lime and jasmine tea.
Chocolate can be taken in many forms and is gorgeous in chocolate mousse, cake and truffles. Belgian chocolate that is used in cooking will make everything taste better than normal. It's also a good idea for chocolate fountains. This marvelous invention is all the rage for parties and receptions.
They are the answer to a chocoholic's prayer, with rivers of warm, liquid chocolate. The idea is to dip things like fruit and biscuits into the chocolate goo. Strawberries and bananas work very well, as do marshmallows and fudge. You can get Belgian chocolate refills for the fountain, so you never have to run out. You can even dismantle the fountain to put in the dishwasher.
Continental chocolate in general has much to offer to the rest of the world. Some chocolate is made with too much milk or sugar, preventing the full flavor of the cocoa to come through. The Aztecs knew the true value of the cocoa bean and didn't have to add any sugar to sweeten it.
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