Known for its high-quality chocolate globally, Belgium stands at the heart of the world’s chocolate culture.
Belgium is home to a vast array of chocolatiers, from iconic brands such as Leonidas to boutique artisans, each contributing to the rich tapestry of Belgian chocolate culture. One hallmark of Belgian chocolate is its commitment to using high-quality ingredients.
Chocolatiers are discerning in their selection of cacao beans in Belgium, often favoring fine flavor varieties that contribute to the complexity and richness of their chocolates. The emphasis on craftsmanship, combined with a dedication to tradition, results in chocolates that are not merely confections but works of culinary art.
Origin of Cacao in Belgium
The origin of cacao in Belgium can be traced back to the colonial era when the country played a significant role in the cacao trade. The port city of Antwerp emerged as a key hub for the import and distribution of cacao beans from the colonies to other parts of Europe.
As cacao in Belgium gained popularity, Belgian chocolatiers began to explore the possibilities of turning this exotic bean into a culinary masterpiece.
The Birth of Belgian Chocolate Industry
The 19th century witnessed the birth of the Belgian chocolate industry, and the country quickly became a beacon for quality chocolate craftsmanship. Belgian chocolatiers, inspired by French and Swiss techniques, refined their artistry to create chocolates that would captivate the world’s taste buds.
Creation of Pralines or Bonbons
In 1912, Jean Neuhaus, a Belgian chocolatier, introduced the praline, a filled chocolate with a creamy center, marking a revolutionary moment in the history of chocolate. This innovative creation laid the foundation for Belgium’s reputation as a pioneer in praline making.
Belgian pralines, often referred to as bonbons, are an epitome of indulgence. These artisanal chocolates feature a delicate outer shell, typically made with milk, dark, or white chocolate, encapsulating a myriad of fillings such as ganache, nuts, fruit puree, or liqueur.
Callebaut Foundation
A leading chocolate brand in the world is Belgium-based Callebaut, owned by the Barry Callebaut group. It was founded in 1911 by Octaaf Callebaut in Belgium.
Octave Callebaut’s chocolate recipes (of which the 811 and 823 recipes are still produced today) quickly found liking by numerous chocolatiers, bakers and pastry chefs.
As a result, Chocolaterie Callebaut PLC was established in 1930. A clear focus towards the professional market took shape and the company dedicated its activities to supplying and servicing chocolatiers, confectioners and bakeries.
Following Octave Callebaut’s death, his daughter Marie and his nephew Charles Callebaut took over the company in 1945. After World War II, the production of coverture chocolate became the company’s core business, complemented by a limited range of bars and tablets. Callebaut now offered chocolate for artisan chocolatiers around the world.
In the same year Callebaut established the Callebaut College in Belgium. It is a teaching and training center for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. It was the first of the current 13 Callebaut Chocolate Academies, located all over the world.
In 1996, Callebaut merged with French chocolate maker Cacao Barry to form the Barry Callebaut group. However, both chocolate brands still remain separate under the Barry Callebaut umbrella, with Callebaut as its premium couverture chocolate brand for Belgian Chocolate. Claims have been made by Callebaut, and in particular its subsidiary Cacao Barry, to eliminate the use of child labor in its supply chain, their self-imposed deadline for accomplishing this has been repeatedly pushed back since the early 2000s and is now being slated for 2025.
Belgian Chocolate Festivals
Belgium celebrates its love for chocolate through various festivals and events. The Salon du Chocolat in Brussels is a prominent annual gathering that brings together chocolatiers, pastry chefs, and chocolate enthusiasts. These events provide a platform for chocolate makers to showcase their creations, engage with the public, and contribute to the cultural celebration of chocolate in Belgium.
Delicious Belgian chocolates popularized the utilization of cacao in Belgium, resulting in multiple unique creations widely enjoyed by consumers around the world.
