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Belgian chocolate has been the food of champions,a lure for lovers,the indulgence of the rich and later,the favorite of the masses.
Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country.
Pralines in Belgium are sublime chocolate confections.A beautifully sculpted chocolate shell conceals a center of filling which explodes with a surprising texture and flavor in your mouth.Many chocolatiers still make their pralines by hand.Every town and even small villages have chocolate stores with luxurious pralines.
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When it comes to chocolates,there are the everyday candy bars we consume every day,the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores,and then there is Belgian chocolate.Belgian chocolate is considered to be the gourmet standard by which all other chocolate confections are measured.Even the Swiss,known for their own high quality chocolate,imported the basic recipe from French and Belgian chocolatiers.
What makes Belgian chocolate unique is the quality of ingredients and an almost fanatical adherence to Old World manufacturing techniques.Even in today's world of automation and mass production,most Belgian chocolate is still made by hand in small shops using original equipment.In fact,these small chocolate outlets are a popular draw for tourists visiting Belgium today.Much like wineries,tours of Belgian chocolate shops include tastings and exclusive souvenirs.
Belgian chocolate itself has been popular since the 18th century,but a new process created by Jean Neuhaus in 1912 increased its popularity ten-fold.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.Few other chocolatiers in Neuhaus' day could duplicate the complex flavors of his pralines.Many of the Belgian chocolate praline companies are still in operation today- Leonidas,Neuhaus,Godiva and Nirvana are famous for their gourmet pralines.
One technical advantage Belgian chocolate has over other chocolatiers is the storage of couverteur before use.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.
