Pralinés | Neuhaus Chocolates | Inventor of the Belgian praline (2024)

FAQs

What is praline chocolate in Belgium? ›

While in Belgium, a 'praline' is defined as a filled chocolate candy. Note that the term 'praline' is of Belgian origin.

Godiva. The Godiva Chocolatier story is the story of a craftsman chocolate maker, whose name has become a symbol of luxury and prestige the world over. It all started in Brussels in 1926, when Pierre Draps senior created his first praliné chocolates in the small workshop of his Brussels home.

The secret of Belgian chocolate lies in what goes into it, and the know-how of the Master Chocolatiers. Chocolate 'made in Belgium' is characterised by a higher chocolate content than in other countries. The minimum level is 43%. Plus, the chocolate has to be 100% pure cocoa butter, with no added vegetable fats.

Belgian chocolate is widely renowned as the best chocolate in the world, a statement usually confirmed by anyone's taste as soon as the rich and velvety chocolate hits their lips.

Praliné is the result of a complex process: hazelnuts or almonds are roasted, before water and sugar are added. A kind of nougatine is created; it's then crushed and mixed to achieve a smooth, liquid texture. The chocolatier then adds cocoa butter to form the praliné needed to make the praliné chocolate.

However, if a maker wants to call their chocolate Belgian, it has to have been fully refined and moulded in Belgium. Belgian chocolate is also refined by grinding down sugar and cocoa particles just perfectly, so they produce a smooth, velvety texture for the tongue.

Meurisse — Belgium First Chocolate Co - Est. 1845. Building on our ancestor's artistry, we are dedicated to once again craft the most remarkable chocolate.

“Belgian chocolate is made with pure 100% cocoa butter”

Companies can substitute the expensive cocoa butter with cheaper fillers like vegetable oils and lecithin to keep production costs low, but any company can do this.

Belgian chocolate (French: Chocolat Belge, German: Belgische Schokolade, Dutch: Belgische Chocolade) is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture.

Fun Chocolate Facts about Belgium

Belgium is home to more chocolate factories than any other country on earth, it's known as the 'chocolate capital of the world'. Belgium got its famous reputation when King Leopold II started harvesting cocoa crops in the late 19th century in the Congo.

Why is Belgian chocolate so special? ›

Belgian chocolate has a higher cocoa content than most international products. Pure cocoa butter. Belgian chocolate contains 100% cocoa butter. The selection of the beans.

The percentage of cocoa in Belgian chocolate is higher than that of chocolate produced elsewhere. In addition, Belgian chocolate contains 100% cocoa butter. In combination with the traditional fillings from Ovidias, this ensures a delicious taste experience when eating our Belgian chocolates.

Bruges — one of Europe's most delightful medieval towns — is also a chocoholic's Mecca, especially along Katelijnestraat, which sports a half-dozen shops within a few steps. Locals rarely buy chocolate along here (as the prices are marked up for tourists), but this is one convenient place to shop.

Ingredients: Belgian chocolate has a higher proportion of cocoa liquor to cocoa butter than Swiss chocolate, giving it a richer, more intense chocolate flavor. The Swiss also tend to use condensed milk in their chocolate, whereas Belgians use whole milk.

European nut pralines

The European chefs used local nuts such as almonds and hazelnuts. The powder made by grinding up such caramel-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.

The key difference between the two is that a praline's main ingredient is nuts, whereas a chocolate truffle relies primarily on chocolate to showcase its flavour. In fact, a praline doesn't need chocolate in it at all, but we must admit we like to add a little every now and again.

Flanders scores highly around the world not just for its quality chocolate, but also the refined pralines made with it. It's no surprise then to learn that it was in Brussels where the first Belgian praline was first created.

The percentage of cocoa in Belgian chocolate is higher than that of chocolate produced elsewhere. In addition, Belgian chocolate contains 100% cocoa butter. In combination with the traditional fillings from Ovidias, this ensures a delicious taste experience when eating our Belgian chocolates.