Do You Like Chocolate? You Will Know What Is the Belgian Chocolate and How to Cook It
What is Belgian chocolate?
Belgium is a recognized leader in the production of chocolate. It is Belgian chocolate that has become a symbol of quality and a standard that chocolatiers from all over the world are equal to. What’s so special about him?
Why is Belgian chocolate the best?
Features of production
Only high-quality cocoa beans are used for the production of chocolate. Raw materials for chocolate are transported to Belgium for thousands of kilometers. Their selection is very demanding: not every ingredient is suitable for production. The chocolate production process is quite laborious and energy-consuming and includes the following stages:
mixing the components of the recipe;
the process of crushing the mass;
the process of many hours of coaching;
mass molding or direct use as an ingredient.
Where to taste real Belgian chocolate
Of course, in Belgium! Every year Bruges hosts the Chocolate Festival, which attracts tourists from all over the world. This is a real paradise for those with sweet tooth. Here you can have plenty of real Belgian chocolate and gaze at giant chocolate figures.
Belgian Chocolate Milk Recipe is an iconic Callebaut recipe. It is distinguished by its rich warm color, pronounced roasted cocoa flavor, and seductive caramel notes. Recipe 823 has gained popularity due to its rich flavor and wide range of uses. This chocolate is based on Wieze’s signature cocoa blend: a secret recipe made from premium West African cocoa beans.
Delicate milk chocolate from the Belgian manufacturer Barry Callebaut is the best treatment for adults and children. The quality of the product is determined by the composition and the ratio of ingredients: 4.1% cocoa liquor, 29.5% cocoa butter, 20.8% whole milk.
Chocolate is presented in the form of small ballets, which can be simply eaten or melted down, using it to make ganache, mousse, praline, as well as chocolate bars and sweets. Delicate milky taste goes well with nuts, spices, fruit additives.
Bouchard Belgian chocolate, Assorted Premium is a collection of assorted premium Belgian chocolates. The elegant box contains 18 types of chocolates, each of which is a real work of art. They are covered with high-quality white, dark, and milk chocolate.
In 1996, Callebaut Belgian chocolate merged with Cacao Barry, its direct competitor from France, to form a new company, officially known as Barry Callebaut, headquartered in Zurich, Switzerland. In 2005, Barry Callebaut was named the largest supplier of chocolate in the world.
The Callebaut brand sells chocolate, which is still prepared in the best traditions of Belgian quality.
So how to make Belgian chocolate at home?
The main ingredients of homemade chocolate are cocoa liquor, cocoa butter, and powdered sugar. The rest of the flavors and fillings are added at your discretion.
Belgian chocolate recipes
Milk powder is also added to milk chocolate. If you are going to make white chocolate, cross out the cocoa liquor from the list.
You do not need any specific equipment. Maybe molds to give the chocolate a beautiful shape. Silicone is desirable.
From theory to practice.
DIY classic 60% chocolate recipe
Belgian chocolate Ingredients:
1) Cocoa liquor – 60 grams;
2) Cocoa butter – 60 grams;
3) Powdered sugar – 80 grams;
4) Additives (cognac, vanilla extract, orange extract, nuts, etc.) – at your discretion.
Crumble cocoa and cocoa butter into small pieces and melt in a water bath.
Then stir, add sugar and mix well again.
Remove from the water bath, let cool to 45 degrees. Add your additives to the mixture that has cooled down a little.
Stir again and shape the chocolate. It can be just tiles or figures – it all depends on your imagination and available materials – molds.
We put the chocolate in the refrigerator until it hardens. On average, this procedure takes 2 hours.
As you can see, it’s pretty easy to make your own chocolate bar. Here is one of the unusual recipes for real gourmets.
Milk chocolate with bitterness “Passion”
Belgian chocolate Ingredients:
1) 4 teaspoons of powdered sugar;
2) 2 tablespoons of condensed milk;
3) 6 tablespoons of cocoa butter;
4) 5 tablespoons of grated cocoa.
- Melt cocoa butter and cocoa liquor in a water bath.
- Add sugar to the mixture. Mix well.
- Without cooling the chocolate mixture, gradually add condensed milk to it.
- Then mix everything, pour into molds and refrigerate. Wait until it thickens.
- If you need more bitterness, add more cocoa grated.
You can experiment with your chocolate however you like. Put chili peppers in it (just a little) – and you get hot chocolate; with vanilla extract, chocolate will be fragrant; with cinnamon – will have a piquant spice.
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