Chocolate Belgium

Everyone knows when you think of Belgium you think of chocolate. Belgium chocolate is world famous for being considered the best of the best. Their chocolates have even been brought to the United States and other countries to enjoy. In 1912, Jean Neuhaus created a new process that increased popularity in the Belgian chocolate itself since the 18th century. Neuhaus used a special version of chocolate called "couverteur" as a cold shell for what he called pralines. These pralines are not the same as the sugary treats offered in American candy shops. Belgian chocolate pralines could be filled with a variety of flavored nougats or creams, such as coffee, hazelnut, fruit or more chocolate.(3) Passion for chocolate runs all throughout Europe and nowhere else but in Belgium can you find such a variety and perfection of pralines. There are museums ranging from the history of chocolate to demonstrations providing tours and tastings. (1) It is easy to recognize how the Belgium chocolate has created quite a name for themselves. Chocolate is one of the most versatile and beloved foods in the world and Belgium is at the forefront of the business.

• Belgium boasts 2,130 chocolate shops and countless opportunities to see how its marvellous treats are made, at everything from small family workshops to chocolate factories (1)

• Chocolate is one of Belgium's main food exports. In 1990, chocolate exports totaled $604.5 million, a major contributor to the country's trade balance surplus ($411.5 million). More than four-fifths of Belgium's chocolate sales abroad are within the European Community. Another ten percent are in the United States, Canada, and Japan.(2)

• Most Belgian chocolate is still made by hand in small shops using original equipment(3)

• In the chocolate making process, the cocoa beans are ground and mixed with sugar and cocoa butter and then smoothed out through tempering (careful addition of heat). Most chocolate companies receive their chocolate in solid form, which means it must be reheated in order to be usable. Belgian chocolate companies often receive their couverteur in heated tanker trucks soon after the tempering process. Because the chocolate has not cooled, it retains much more of the aroma than the cooled varieties. (3)

• Belgiums enthusiasm for the chocolate is so big they have The Chocolate Passion Festival held around Valentines day.(1)

1.) Lose yourself in Belgium’s Chocolate Heaven TTG, Travel Trade Gazette, U.K. and Ireland. Tonbridge: Nov 5, 2001. pg. S.4 Retrieved March 25, 2008 from ABI/INFORM Trade & Industry database

2.) Sweet Belgium Spellman, James D.. Europe. Washington: Oct 1992. , Iss. 320; pg. 14, 2 pgs Retrieved March 25, 2008 from ABI/INFORM Trade & Industry database

3.) “What is unique about Belgium Chocolate?”

        <http://www.wisegeek.com/what-is-unique-about-belgian-chocolate.htm>