Difference between genuine Belgian and other chocolate
Belgian chocolate is known for his exquisite taste and high quality.
When it comes to chocolate a lot of countries produce this delicacy but Belgium has a fanatical adherence to their heritage and old world manufacturing techniques.
Belgian chocolate: it’s all in the recipe
First or all the quality of the cocoa pod is extremely important. Because of its African colony Belgium had easy access to cocoa beans in the old days and could look for the best quality. Now we search all over the world for the best beans.
There are different techniques to roast the cocoa bean. It is a very delicate process and one of the most important steps in building chocolate flavor. Depending on the technique, temperature and time it has significant impact on the flavor of the final chocolate. Genauva® chocolate is roasted in the shell. By doing so, the most delicate aromas and flavors are better preserved inside the bean. Other companies first remove cocoa nibs from the shell and then start roasting. This technique has a totally different taste.
Belgian chocolate is known for its very smooth mouthfeel. To avoid a grainy taste the chocolate mass and all the other ingredients are grind and refined to approximately 20 microns. It feels like silk in your mouth because the taste buds on your tongue cannot detect particles smaller than 23 micron. This is much finer than chocolate from other manufactures.
The importance of choosing the right ingredients
To make the perfect chocolate, all ingredients are perfectly chosen and have extremely good quality. Not only the cocoa mass and the cocoa butter is important for the characteristic taste of Belgian chocolate. Also the choice of milk, sugar, natural vanilla and soy lecithin.
Once the ingredients are mixed and refined another essential step in chocolate making begins. Large conching vessels with inside blades stir and agitate the chocolate continuously for hours. The temperature, mixing and length of conching determines each chocolate taste, smell and texture. This is how the typical taste of Belgian chocolate is created.
Just like a perfect Champaign, the master concher blends and refines the chocolate to create the same taste over and over again, regardless of climatologically influences. Conching makes the difference between a nice or a perfect chocolate.
Although Belgian chocolate is allowed to contain 5% non-cocoa vegetable fats (according to European regulation) the Belgian chocolate industry decided only to use 100% cocoa butter.
Our Belgian chocolate has no chewy or waxy feeling in the mouth. It melts easily, doesn’t stick to your teeth and leaves you a very nice and smooth aftertaste.
See for yourself
You don’t have an opinion about Belgian chocolate yet? The only way to find out, is to taste it!
Written by: Hilde Van den Bossche, CEO