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All about Belgian Chocolate

by:

TravelDine

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Belgian chocolate has a higher cocoa butter content, giving it a finer texture.

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In 1635, the abbot of Baudeloo Abbey became a pioneer of Belgian chocolate. 

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In the early days, chocolate was sold by pharmacists as a tonic. 

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In 1840, Berwaerts started selling chocolate in the form of bars. 

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Several leading Belgian chocolate companies were founded in the 19th century.

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The 20th century marked a  golden age for Belgian chocolate.

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In 1912, Jean Neahaus Jr invented the praline, a chocolate with a soft fllling.

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In 1925, Charles Callebaut developed a way to transport liquid chocolate.

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In 1935, Basile Kestekidès invented the 'Manon',  a large praline coated in white chocolate.

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The chocolate spread is also a Belgian invention, launched by Côte d’Or in 1952.

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In the 21st century, Belgian chocolates from Flanders and Brussels are known for their quality and innovation. 

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Total turnover of the Belgian chocolate industry: 4,179 billion Euros.

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Belgium exports more than 578,000 tons of chocolate every year. 

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More than 32- chocolateries produce over 725,000 tons of chocolate every year. 

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