Pralinés | Neuhaus Chocolates | Inventor of the Belgian praline (2024)

FAQs

What is the number 1 chocolate in Belgium? ›

Godiva. The Godiva Chocolatier story is the story of a craftsman chocolate maker, whose name has become a symbol of luxury and prestige the world over. It all started in Brussels in 1926, when Pierre Draps senior created his first praliné chocolates in the small workshop of his Brussels home.

Under this "Belgian Chocolate Code", refining, mixing and concheing must be done inside Belgium. Controversy about what can legitimately be called "Belgian chocolate" has been fueled by some traditional Belgian chocolatiers being purchased by non-Belgian companies and even moving production out of Belgium.

While in Belgium, a 'praline' is defined as a filled chocolate candy. Note that the term 'praline' is of Belgian origin.

The secret of Belgian chocolate lies in what goes into it, and the know-how of the Master Chocolatiers. Chocolate 'made in Belgium' is characterised by a higher chocolate content than in other countries. The minimum level is 43%. Plus, the chocolate has to be 100% pure cocoa butter, with no added vegetable fats.

Snickers is the top-selling candy bar in the United States and is produced by Mars, Inc. This classic chocolate bar is made with nougat, caramel, and peanuts, and it has been a favourite among Americans since its introduction in 1930.

The answer lies in the quality of the ingredients used. Belgian chocolate is made with only the finest cocoa beans. These beans are roasted to perfection and ground into a smooth paste. Then, they are combined with pure, fresh cream to create a decadent ganache.

The percentage of cocoa in Belgian chocolate is higher than that of chocolate produced elsewhere. In addition, Belgian chocolate contains 100% cocoa butter. In combination with the traditional fillings from Ovidias, this ensures a delicious taste experience when eating our Belgian chocolates.

Experts say Belgian chocolate enjoys an enviable international reputation thanks in particular to the fine balanced taste created by the quality of the cocoa butter. Since 2003, European Union legislation has allowed the use of up to 5% of vegetable fats, other than cocoa butter (such as palm oil) in chocolate.

At its core, praline chocolate typically consists of a mixture of finely ground nuts—usually hazelnuts or almonds—and sugar. This nutty, sweet mixture, known as praliné, is often combined with chocolate to create various forms of praline chocolates.

Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.

Why is praline called praline? ›

Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word praline deriving from the name Praslin. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.

Belgian chocolate is widely renowned as the best chocolate in the world, a statement usually confirmed by anyone's taste as soon as the rich and velvety chocolate hits their lips.

Fun Chocolate Facts about Belgium

Belgium is home to more chocolate factories than any other country on earth, it's known as the 'chocolate capital of the world'. Belgium got its famous reputation when King Leopold II started harvesting cocoa crops in the late 19th century in the Congo.

Where is Belgian Chocolate From? Real Belgian chocolate must be produced in Belgium however, the Cocoa beans themselves can only grow in equatorial regions of the world. The Belgians source beans mainly from Western Africa. This is then paired with Belgian milk and sugar to produce the distinctive flavour we all crave.

Meurisse — Belgium First Chocolate Co - Est. 1845. Building on our ancestor's artistry, we are dedicated to once again craft the most remarkable chocolate.

The Barry Callebaut Company began with the Callebaut family back in 1850. This highly entrepreneurial family founded a chocolate company in 1911 to add to its existing dairy and brewery. A century later, the family company had grown into an international company.

My first stop in Belgium was Brugge, also called Bruges but better known as Chocolate Town, an hour north of Brussels by train.