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What Makes Belgian Chocolate ‘Belgian’?
When it comes to working with chocolate, there are many sources from which chocolatiers can choose. You might think ‘chocolate is chocolate is chocolate,’ but all you have to do is participate in a quick taste test and your tongue will tell you that not all chocolate is equal! So what makes Belgian chocolate ‘Belgian’?
To be certified as authentic Belgian chocolate by the Ministry of Economic Affairs, chocolate must be made with 100% cacao butter. That means no fillers such as vegetable fats can be used in the process. In fact, the Ministry of Economic Affairs rushed to create a mark of quality assurance called ‘AMBAO’ (Swahili for cacao) when the European Union declared that chocolate manufacturers could use up to 5% vegetable fat and still call their products chocolate. But those fortunate enough to enjoy Belgian chocolate get a 100% cacoa-induced experience.
Belgian chocolatiers and factories also keep the quality of their chocolate high by:
- Choosing premium beans
- Processing the beans in excess of industry standards
- Using high quality sugar
- Exceeding the minimum required percentage of cacao from 35% to sometimes as much as 43%
- And by combining years of experience and training with a passion for excellence in chocolate production.
Is it any wonder that Belgian chocolate is known around the world?
ChezSlaughter Chocolate is proud to use the Belgian chocolate brand known as Barry Callebaut in all of our chocolate products.
ChezSlaughter Chocolate of Shreveport-Bossier City, LA is a roving artisan chocolate company. We make chocolate confections from premium Belgian chocolate and handcraft artisan caramels and cookies such as Biscotti. We also offer chocolate workshops and chocolate-themed parties.
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