Monkey Chocolate - Belgian Chocolate

Belgian Chocolate

Belgian chocolate and the famous "praline"

The year was 1912 and the object was a bit sized piece of Belgian chocolate that can be popped into one's mouth as opposed to broken off a larger chunk. This smaller version of Belgian chocolate was invented by Jean Neuhaus. The house of Neuhaus had established their business in 1857 making pharmaceutical sweets, but over the course of a few years the business morphed into a shop famous in the area for their pastries.

Jean Neuhaus Jr. invented the "praline" in his family's shop. Traditionally and according to the Belgians, a praline is a molded chocolate shell with soft fillings such as, whipped butter cream, ganache, or caramel. This is not to be confused with the meaning that the French give the word. To them a "praline" is a roasted almond or hazelnut wrapped in icing sugar and has nothing to do with Belgian chocolate.

The "Ballotin"

Jean Neuhaus' new take on Belgian chocolates were smaller and thus more delicate than ever before and needed to be specially handled. So three years after he came up with the praline chocolate he also invented the perfect packaging for these little pieces of Belgian chocolate. He came up with what is called the "ballotin de pralines" and is still used to this day for packing and protectingBelgian chocolates . The package is distinguished by its tuck-in ends.

Artisans who continue producing Belgian chocolate in the form of pralines still mainly do so by hand. This is particularly evident in the decoration on them, each receiving a personal touch by the artist. The consistent quality of these delicacies have earned Belgium a rightful place on the map of European chocolate. By never sacrificing quality for quantity they continue to be known for their exacting standards and unique touches of class and distinction that mark each and every praline before it is sent off to its final destination.

Now that you know about Dutch chocolate, ever considered the tantalizing tastes of Dutch chocolate? There are more and more producers of quality chocolates from all over the world, even from places you would least expect, it might be time to move on from French chocolate and the like and give a try to the others in the market.

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