Why does Belgium produce so much chocolate?

Historical connection. Back in the 17th century, when Belgium was still ruled by the Spanish, explorers brought cocoa beans from South America and introduced them to the Belgian community. At the time, chocolate was a sign of luxury and was mostly used to make ‘hot chocolate’ for nobility or to impress new visitors.

Why is Belgium so good at making chocolate?

In the 1880s, Belgium began bringing back cocoa from the Congo. 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.

Is Belgium still the capital of chocolate?

The capital of Belgium may be known as the Capital of Europe, but it is also, at least as far as most chocolate aficionados are concerned, the World Capital of Chocolate. Ever since the Brussels chocolatier Jean Neuhaus invented the praline 100 years ago, the city has been at the forefront of the chocolate business.

Where does Belgium get its chocolate from?

The raw materials used in chocolate production do not originate in Belgium; most cocoa is produced in Africa, Central America, and South America. Nonetheless, the country has an association with the product that dates to the early 17th century.

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How much chocolate does Belgium produce?

With a land area of only about 30,528 square kilometers (11,787 square miles), Belgium produces 270,000 metric tons of chocolate each year and boasts more than 2,000 chocolate shops. Belgium’s chocolate obsession is fueled by a 150-year-old tradition of producing some of the world’s finest chocolate.

Did Belgium invent waffles?

Legend has it that the Liège waffle was invented when the Prince-Bishop of Liège, a city in the Belgian region of Wallonia, asked his cook to create a pastry made with lots of sugar. The Prince-Bishop’s sweet tooth paid off for the rest of us, because Liege waffles have become a mainstay of Belgian cuisine.

What chocolate is better Swiss or Belgian?

The Swiss chocolate has usually a smoother texture and would rather avoid using artificial emulsifiers. Swiss tend to produce milk chocolate, and in general they contain more sugar and less cocoa than Belgian chocolates, which are often dark. Belgian chocolatiers have a competitive advantage when it comes to pralines.

Which country makes the best chocolate?

7 Countries That Make The Best Chocolate

  • Belgium. You can’t go to Belgium and not go to a chocolate shop – there are more than 2,000 throughout the country! …
  • Switzerland. Even if you haven’t been to Switzerland, you’ve probably had Swiss chocolate. …
  • Ecuador. …
  • United Kingdom. …
  • Ivory Coast. …
  • Italy. …
  • United States.

What chocolate is made in Belgium?

Top chocolate brands

  • Belvas. Belvas makes 100% organic and Fairtrade truffles and pralines. …
  • Bruyerre. …
  • Corné Port Royal. …
  • Côte d’Or. …
  • Daskalidès. …
  • Jean Galler. …
  • Godiva. …
  • Leonidas.
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What country eats most chocolate?

In 2017, Switzerland was the highest consumer of chocolate per capita, with an average of 8.8 kg consumed per person.

When did Belgium start producing chocolate?

History – Facts & Figures

Throughout the centuries, Belgium has built an excellent reputation for the art of chocolate making. It all started in the 17th century in Ghent. Today, Belgium hass more than 320 chocolateries and produces over 725,000 tons of chocolate each year. Read on and learn more about its history.

What defines Belgian chocolate?

Belgian milk chocolate has a cocoa solids percentage (that is cocoa mass plus cocoa butter), plus milk, sugar, natural vanilla and usually an emulsifier, for example soya or sunflower lecithin (about 0.05%).