Tag Archive | "Belgian Chocolate"

Belgian Chocolate Making

Belgian Chocolate Making

 

When you think of Belgium, the first thing that comes to mind is Chocolate. Mark Murphy learns all about the creation of the cacao confection from chocolatie…
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Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

The word “Chocolate” is derived from the word “xocolatl” of the Aztecs of Mexico. The Aztecs associated chocolates with the goddess of fertility, “Xochiquetzal”. No wonder, even today chocolate is considered aphrodisiac.

The Spanish Conquistadors learned about chocolates from the new world and introduced it to Europe through Spain in the year 1502. Spanish explorer Herman Corts learned how to convert the bitter cocoa bean to the wonderful chocolate drink from the Aztecs and brought this treasure back in Spain. Chocolate grew in popularity with the Spaniards and the preparation method remained a secret with Spain for over 100 years. It’s a wonder then when we discuss who makes the best chocolates, we discuss about Belgium or France or Switzerland but hardly any body discuss chocolates made in Spain.

In France, Chocolate was received with skepticism and was considered a “noxious drug”. In 1615, a French Queen, Anne of Austria, wife of Louis XIII declared chocolate as the drink of the French court and saved the day for the French and Chocolate.
In the early 17th century, chocolate travelled to Italy and England and very soon became popular. In 1650, chocolate became quite a rage in Oxford.

So far, from its introduction to Europe in 1500 till 1650, we do not find any association of chocolates with the Switzerland or Belgium. And we are still left wondering, how come these two countries became synonymous with highest quality of chocolates.

In fact Switzerland began making chocolates only in 1800. At that time, they had lots of cows but not much cocoa or sugar. Another interesting little known fact about chocolate is that it was available only as a cocoa or a liquid form till 1879. It was Rudolph Lindt who thought to add cocoa butter back to the chocolate. Adding the additional cocoa butter helped the chocolate set up into a bar that “snaps” when broken as well as melting on the tongue. And in 1876, M. Daniel Peter of Switzerland attempted to add milk to chocolate to produce a smoother chocolate although it took him 8 years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk.
From then on, the Swiss became the master of making milk chocolates.

A Belgian company, Berwaerts, was the first to sell chocolates as tablets, pastilles, and figurines in the year 1840. In 1912 the Belgian confectionery Jean Niihau created the “praline”, a chocolate pastille or shell filled with delicate chocolates. In 1929, the Drape family, the original owners of Godiva, added to the Belgian reputation by inventing and introducing chocolate truffle. Today Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country. Chocolate is now a way of life for the Belgian people.

Today, we are fortunate to enjoy the fruits of the labor of love of all these countries and people and have access to the finest of chocolates from around the world. From the evolution of the chocolates over the centuries and from our personal tasting experiments we can safely conclude that when it comes to milk chocolates, “Swiss chocolates” wins hands down. When it comes to chocolate bars, the Swiss chocolate bars are rich, creamy and sweet. However it has more sugar content and less cocoa compared to the French or Belgian Chocolate Bars. Lindt, the world famous chocolate company, makes chocolate bars both in Switzerland and in France and both are top of line. However our taste buds tell us that chocolate bars made in Switzerland are creamier and has more milk whereas chocolate bars made in France is more mellow and has a wider range of flavours.

However in the category of covered chocolates or truffles, we would give the edge to the Belgian chocolates. The Belgian chocolates / Pralines are richer in flavours, has more cocoa and less sugary. They are also filled with incredible fillings which simply burst in the mouth with an explosion of varied taste. It is said that there are over 600 compounds in the chocolates, and when tasting a Belgian Praline, one can really feel and enjoy the best of the best.

Let us keep in mind that there are good chocolates and no so good chocolates that are made everywhere. Today, we find very good quality chocolates are being made in America and people are experimenting with chocolates like never before. You will find chocolates with chili, tea or even bacon. More about that later. For now, dig in the web store of http://www.Giftswish.com and find out the widest selection of chocolate bars and chocolates from around the world.

About the Author
Bob Monk is the president of Giftswish.com, the leading online retailer of high end Gourmet Foods

Use and distribution of this article is subject to our Publisher Guidelines
whereby the original author’s information and copyright must be included.

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Chocolate Roses – Made Special with Belgian Chocolate

Chocolate Roses – Made Special with Belgian Chocolate

Are you thinking of a special idea to make your beloved feel special? It is time you think out-of-the-box and get something unique that pleases not just her heart, but also her taste buds. For instance, chocolate roses are just what the doctor ordered, as they are made from the world famous Belgian Chocolate. Although there are many such delicacies to think of, those made from Belgian chocolate are sure to win her heart.

Chocolate Roses: What is so special about Belgian Chocolate?
Belgian chocolate became popular in the 18th century; however, its worldwide popularity is credited to Jean Neuhaus who created its new version called “couverteur” in 1912.
Belgian chocolate, for many, is the gourmet standard by which they can measure other confections of chocolate. Even the world famous Swiss chocolate has inherited its recipes from Belgian chocolate and altered them later. Most Americans are familiar only with the basic standards of chocolates. For instance, Hershey’s Chocolate Bar is quite a favorite in America. However, eating a Belgian chocolate takes you on totally different journey. Although, it has been around for a long time now, it is still savored as a special treat. It is inherently rich and delicious.

Chocolate Roses: How Belgian Chocolates are Better Than the Rest?
Belgian chocolate is considered better than the rest due to its traditional manufacturing process. It is made from high-quality ingredients, using older equipment in small-scale dedicated shops. The process involves using grounded cocoa beans laced with cocoa butter and sugar, which is then tempered to smooth the mixture. Couverteur is available in tanker truck in heated form to retain the inherent quality and aroma of the chocolate.

Original and quality proven Belgian chocolate can be quite expensive.

However, its rich taste makes it priceless and way above the ordinary chocolate bars.

So, if you have decided to buy your beloved something priceless and original, invest in the exquisite Belgian chocolate roses. You can order the best roses single or a dozen packed in quality packaging material at ChocolateFavorWorld.com. At Chocolate Favor World, you get them in red, pink or yellow foil. You can further impress upon your beloved by having her name, picture or your anniversary date printed on the packaging.

Chocolate Favor World provides highest quality and mouthwatering chocolate rosesat reasonable rates.

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