Belgium Chocolate Rss

History of Belgian Chocolate

Belgian chocolate is a deep culinary tradition dating back to the 19th century under the rule of Leopold II. As an ambitious King with an aggressive foreign policy, Leopold had a variety of admirers and enemies throughout Europe, especially for his entanglements and colonization of Africa. As a by-product of Belgium’s colonies on the continent, they gained access to a variety of cocoa plants which provided the raw materials that gave berth to modern Belgian chocolate.

While colonial conflicts continued throughout the continent, Belgian imports of raw cocoa continued and led to the development of a major Belgian chocolate industry. Borrowing techniques from Swiss chocolate makers, a distinctly new blend of chocolate emerged in Belgium combining rich, quality chocolate with nuts and create to create new varieties. By the early 20th century, new sweets such as pralines emerged as a prominent example of chocolates. Pralines are among the most popular distinctly Belgian chocolates, providing a wealth of flavor and chocolate purity for sweet tooths throughout the world.

Over the course of the 20th century, the industry matured and began to influence confectioners throughout Europe and North America. As a result, there are a number of major importers of chocolate who borrow from the traditions of traditional Belgian chocolate makers – these candy makers combine the best of Old World, European chocolate-making traditions along with pure, rich cocoa to create a top quality product.

Post a comment