In a World Cup of chocolate if held tomorrow, the chances are that Belgium would win surely. They would certainly make the final anyway along with Switzerland which is famous for chocolate production. Quite simply that is because the yummy Belgian chocolate is synonymous with that of superior quality.
The entire industry revolving around that of luxury, the gourmet chocolate seems to be at the centre around the Belgian and Belgian companies, with plenty of the prestigious award winning quality purveyors out there including the Neuhaus, Godiva, Leonidas and Guylian who have brought their products onto the international arena. More importantly, the perception of the Belgian Chocolate seems to be one of a really uniform standard of excellence. A friend of mine once said it is almost impossible to find a bad Belgian Chocolate which is indeed perfectly true statement. 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. Whenever people talk about the most famous Belgian Chocolate, what they are actually referring to are the pralines which are high in demand. Introduced by the noted Belgian Chocolatier Jean Neuhaus II in the year 1912, who invented a chocolate shell that could be particularly filled with a cream or nut paste, pralines have now been modified over the years in order to resemble a whole raft of the various attractive shapes including the hearts, horseshoes, tulips, sea shells and diamonds. The fillings now also include everything from butter, liquor, nuts and marzipan to fruit and even contrasting kinds of chocolate.
As exquisite as the pralines were, the best Belgian chocolates are extremely delicate. So Neuhaus quickly realised the need to also produce the best packaging to protect them from any probable damage climatic causes or physical conditions. After several prototypes, and the re-visits to the drawing board, he eventually came up with a solution to this issue. The ballotin is a rectangular box that offered infinitely more protection to the chocolates than the previous method of the 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 that are packed inside, people increasingly began to see the boxed item as an excellent gift. To the present day, thousands of people around the world give boxed best Belgian Chocolates as birthday, or Valentine’s Day gifts and thus they are high in demand.
For further details about belgian chocolate and best belgian chocolate please visit the website.
The entire industry revolving around that of luxury, the gourmet chocolate seems to be at the centre around the Belgian and Belgian companies, with plenty of the prestigious award winning quality purveyors out there including the Neuhaus, Godiva, Leonidas and Guylian who have brought their products onto the international arena. More importantly, the perception of the Belgian Chocolate seems to be one of a really uniform standard of excellence. A friend of mine once said it is almost impossible to find a bad Belgian Chocolate which is indeed perfectly true statement. 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. Whenever people talk about the most famous Belgian Chocolate, what they are actually referring to are the pralines which are high in demand. Introduced by the noted Belgian Chocolatier Jean Neuhaus II in the year 1912, who invented a chocolate shell that could be particularly filled with a cream or nut paste, pralines have now been modified over the years in order to resemble a whole raft of the various attractive shapes including the hearts, horseshoes, tulips, sea shells and diamonds. The fillings now also include everything from butter, liquor, nuts and marzipan to fruit and even contrasting kinds of chocolate.
As exquisite as the pralines were, the best Belgian chocolates are extremely delicate. So Neuhaus quickly realised the need to also produce the best packaging to protect them from any probable damage climatic causes or physical conditions. After several prototypes, and the re-visits to the drawing board, he eventually came up with a solution to this issue. The ballotin is a rectangular box that offered infinitely more protection to the chocolates than the previous method of the 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 that are packed inside, people increasingly began to see the boxed item as an excellent gift. To the present day, thousands of people around the world give boxed best Belgian Chocolates as birthday, or Valentine’s Day gifts and thus they are high in demand.
For further details about belgian chocolate and best belgian chocolate please visit the website.
