Belgian chocolate has been the food of champions, a lure for lovers, the indulgence of the rich and later, the favorite of the masses.
Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country.
The chocolate is prepared from the seeds of the cocoa wich is a tree bearing large seeds pods. Most of these trees, initially discovered in America, are now growing in many equatorial countries. After the gathering, the cocoa beans are dried by the sun and sent to the chocoalte manufacturers. In the factories, the seeds are roasted and crushed to obtain the cocoa powder. They are also squeezed to make the cocoa butter.
Then the chocolate is produced by the mixing of the above powder and butter and the addition of sugar and milk powder.
The proporton of each component will deterimine the chocolate color.
- The black chocolate can contain up to 70% of cocoa.
- The milk chocolate containd more milk powder.