"Belgian chocolate” can be defined as a chocolate of which the complete process of mixing, refining and conching are done in Belgium.
Belgium’s chocolate obsession is fueled by a 150-year-old tradition of producing some of the world’s finest chocolate. Belgian chocolate has been a major industry for many decades now. It forms an important part of the nation’s economy and culture.
The secrets of Belgian chocolate lie in a mix of quality ingredients, expert processing, centuries-old tradition, and a willingness to embrace new technology.
The first signs of chocolate trading in Belgium in 1635 in Ghent when the abbot of Baudeloo Abbey bought chocolate. Chocolate making was then mostly a sideline of pharmacists who sold it as a tonic.
In 1840, Belgian chocolate maker Berwaerts sold the first pressed chocolate tablets, pastilles and figurines.
Belgian chocolate
