What makes Belgian Chocolate so unique? (2024)

FAQs

What makes Belgian Chocolate so unique? ›

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.

Belgian chocolate is ground so fine that it has a structure of just 15 to 18 microns. High cocoa content. Belgian chocolate has a higher cocoa content than most international products. Pure cocoa butter.

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.

We examine the unique and delicious reasons Belgian chocolate is the best in the world, from its serendipitous history to its one-of-a-kind recipe.

Having access to cocoa beans allowed the country to get a head start in understanding how to process and produce chocolate as we know it today. Soon Belgian chocolatiers were developing machines designed to mix the beans and create a smooth, thin texture.

Friis-Holm Chokolade (Denmark) was the most awarded with 16 prizes, including 7 silvers and 9 bronzes. Other multi-award-winners this year included: Fu Wan Chocolate (Taiwan) with 11 prizes, Kasama Chocolate (Canada) 10 prizes, Fjåk Chocolate (Norway) 10 prizes. One of the highest scores went to Mary Chocolate Co.

Because Belgian chocolate uses a high quantity of cocoa beans in their chocolate production process, they add less refined sugar to their chocolate offerings. Meanwhile, competing countries tend to use more sugar and lower quantities of cocoa beans, resulting in some taste differences.

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.

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

Belgian chocolate will typically have a higher cocoa content. So we've learned that Swiss chocolate tends to be creamier and smoother on the palette.

What city in Belgium has the best chocolate? ›

Bruges — one of Europe's most delightful medieval towns — is also a chocoholic's Mecca, especially along Katelijnestraat, which sports a half-dozen shops within a few steps. Locals rarely buy chocolate along here (as the prices are marked up for tourists), but this is one convenient place to shop.

French chocolates, especially artisanal kinds, are more nuanced and finer than Belgian and Swiss chocolates because of their delicate tastes in smaller-sized servings. As an example, French truffles usually weigh 10g compared to their counterparts across the globe that usually weigh 15g.

Belgian chocolate (French: Chocolat Belge, German: Belgische Schokolade, Dutch: Belgische Chocolade) is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture.

European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.

Because Belgian chocolate uses a high quantity of cocoa beans in their chocolate production process, they add less refined sugar to their chocolate offerings. Meanwhile, competing countries tend to use more sugar and lower quantities of cocoa beans, resulting in some taste differences.