Most people know of two nations which are associated with candies of high quality. Switzerland, the first of these, is usually very easily recalled by people. It is true that Swiss confectionery is highly prized by many people, but this is not to say that they eschew Belgian chocolates entirely.
Several world famous chocolatiers make their base of operations in Belgium. Godiva, Guylian, and Cote-d'Or are three of the most popular brands. These candies are particularly luxurious and crafted to high standards of excellence. Great care is taken to produce bonbons which look as good as they taste, and manufacturers take great pride in creating beautiful and delicious treats.
It is the particular regional recipe that makes these treats unique. Without vegetable shortening in the mix there is greater opportunity to develop that rich cocoa flavor.
The cocoa bean was originally introduced to Europeans in the seventeenth century as part of the discoveries of the New World. They fell in love with it at once. Mimicking the South American custom, they brewed it into a hot beverage which became instantly beloved.
A more reliable and closer source of cocoa soon became important. King Leopold the second of Belgium found a considerable supply in Africa in what would become known as the Congo. This provided the people of Europe with plentiful cocoa and cemented Belgium's status as the number one producer of the time.
Neuhaus, the very first shop to sell these delicious cocoa treats, opened its doors in Brussels in 1857. Over one hundred and fifty years later it is still open and selling Belgian chocolates. It is the grandson of the founder who is said to have invented the praline. Though the future of this industry is subject to the same vagaries of any, it may not be unreasonable to assume that no matter what happens, Belgium will try very hard to stay on top as far as the manufacture of quality bonbons is concerned.
Several world famous chocolatiers make their base of operations in Belgium. Godiva, Guylian, and Cote-d'Or are three of the most popular brands. These candies are particularly luxurious and crafted to high standards of excellence. Great care is taken to produce bonbons which look as good as they taste, and manufacturers take great pride in creating beautiful and delicious treats.
It is the particular regional recipe that makes these treats unique. Without vegetable shortening in the mix there is greater opportunity to develop that rich cocoa flavor.
The cocoa bean was originally introduced to Europeans in the seventeenth century as part of the discoveries of the New World. They fell in love with it at once. Mimicking the South American custom, they brewed it into a hot beverage which became instantly beloved.
A more reliable and closer source of cocoa soon became important. King Leopold the second of Belgium found a considerable supply in Africa in what would become known as the Congo. This provided the people of Europe with plentiful cocoa and cemented Belgium's status as the number one producer of the time.
Neuhaus, the very first shop to sell these delicious cocoa treats, opened its doors in Brussels in 1857. Over one hundred and fifty years later it is still open and selling Belgian chocolates. It is the grandson of the founder who is said to have invented the praline. Though the future of this industry is subject to the same vagaries of any, it may not be unreasonable to assume that no matter what happens, Belgium will try very hard to stay on top as far as the manufacture of quality bonbons is concerned.
About the Author:
Many people ask what makes belgian chocolates better than regularchocolates, they have obviously never tried them...
