If there was a World Cup of the chocolate tomorrow, then the chances are that Belgium would win surely among the many competitors that are competing. They would certainly make the final anyway along with Switzerland which is an obvious fact. Quite simply that is because the yummy Belgian chocolate is synonymous with that of quality.
The entire industry revolving around luxury, the gourmet chocolate seems to be at the centre around the Belgian and the Belgian companies, with plenty of the award winning quality purveyors out there including the Neuhaus, Godiva, Leonidas and Guylian who have brought their products onto the international stage in a grand manner. More importantly, the perception of the Belgian Chocolate seems to be one of a uniform standard of excellence. A friend of mine once said it is really impossible to find a bad Belgian Chocolate which is in fact very true. Even their own, the branded varieties, that the supermarkets produce, actually taste quite good too and can be tasted.
One of my best gastronomic experiences, and also the holiday experiences too, combined, when I spent a lovely afternoon in the year 2008 in the main town centre of Bruges eating a selection of the most delicious chocolates that I had purchased from one of the many delightful Chocolatier shops that line the backstreets. To this day, every time I eat a Belgian Chocolate, my memories take me back to this special experience in a special way.
Whenever the people talk about the most famous Belgian Chocolate, what they are actually referring to are the pralines. Introduced by the noted Belgian Chocolatier Jean Neuhaus II in the year 1912, who invented a chocolate shell that could be very much filled with a cream or nut paste, pralines have now been modified over the years to resemble a whole raft of the various attractive shapes including the hearts, horseshoes, tulips, sea shells and the diamonds. The fillings now also include everything from butter, liquor, nuts and marzipan to fruit and even contrasting kinds of chocolate which tastes yummy.
As exquisite as his pralines were, the best Belgian chocolates are very delicate at the same time. So Neuhaus quickly realised the need to also produce the best packaging to protect them from any probable damage. After the several prototypes, and re-visits to the drawing board, he eventually came up with a good solution to this particular problem. The ballotin is a rectangular box that offered infinitely more protection to the chocolates than the previous method of wrapping them in a small cone-shaped paper bag. As the design of the ballotin improved over the years to more accurately reflect the quality of the goods inside, the people increasingly began to see the boxed item as an excellent gift. To this day, the thousands of people around the world give boxed best Belgian Chocolates as birthday, or Valentine’s Day gifts. In addition they are also popular choices of the corporate gifts too, especially to the executives. Chocolate buy online is one of the best ways to purchase the best Belgian chocolates.
For further details about organic chocolate and lindt hazelnut please visit the website.
The entire industry revolving around luxury, the gourmet chocolate seems to be at the centre around the Belgian and the Belgian companies, with plenty of the award winning quality purveyors out there including the Neuhaus, Godiva, Leonidas and Guylian who have brought their products onto the international stage in a grand manner. More importantly, the perception of the Belgian Chocolate seems to be one of a uniform standard of excellence. A friend of mine once said it is really impossible to find a bad Belgian Chocolate which is in fact very true. Even their own, the branded varieties, that the supermarkets produce, actually taste quite good too and can be tasted.
One of my best gastronomic experiences, and also the holiday experiences too, combined, when I spent a lovely afternoon in the year 2008 in the main town centre of Bruges eating a selection of the most delicious chocolates that I had purchased from one of the many delightful Chocolatier shops that line the backstreets. To this day, every time I eat a Belgian Chocolate, my memories take me back to this special experience in a special way.
Whenever the people talk about the most famous Belgian Chocolate, what they are actually referring to are the pralines. Introduced by the noted Belgian Chocolatier Jean Neuhaus II in the year 1912, who invented a chocolate shell that could be very much filled with a cream or nut paste, pralines have now been modified over the years to resemble a whole raft of the various attractive shapes including the hearts, horseshoes, tulips, sea shells and the diamonds. The fillings now also include everything from butter, liquor, nuts and marzipan to fruit and even contrasting kinds of chocolate which tastes yummy.
As exquisite as his pralines were, the best Belgian chocolates are very delicate at the same time. So Neuhaus quickly realised the need to also produce the best packaging to protect them from any probable damage. After the several prototypes, and re-visits to the drawing board, he eventually came up with a good solution to this particular problem. The ballotin is a rectangular box that offered infinitely more protection to the chocolates than the previous method of wrapping them in a small cone-shaped paper bag. As the design of the ballotin improved over the years to more accurately reflect the quality of the goods inside, the people increasingly began to see the boxed item as an excellent gift. To this day, the thousands of people around the world give boxed best Belgian Chocolates as birthday, or Valentine’s Day gifts. In addition they are also popular choices of the corporate gifts too, especially to the executives. Chocolate buy online is one of the best ways to purchase the best Belgian chocolates.
For further details about organic chocolate and lindt hazelnut please visit the website.
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