![]() ![]() Since you are here, we would like to share our vision for the future of travel - and the direction Culture Trip is moving in.Ĭulture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful - and this is still in our DNA today. However, even big chocolatiers like Neuhaus have managed to expand outside Belgium, but still continue to use only traditional recipes for their chocolates, many of which are still top secret. This explains why there are so many small, independent chocolatiers throughout Belgium. There are several laws and unspoken rules in the chocolate-making community, where traditional manufacturing is preferred. ![]() Production starts in the early stages, which includes overseeing how the cocoa beans are planted, the way they are roasted, and which beans are used. A law created in 1884 states that a minimum level of 35% cocoa must be used, in order to prevent the usage of low-quality fat sources or other ‘hacks’ to modify the composition. The secret to their success lies in the ingredients used to make them and, of course, in the production process. To understand why Belgian chocolates are so famous and deliciously addictive, it is important to know exactly how they are made. ![]() King Leopold the Third then made Belgium the number one trader in cocoa and chocolate. The first time Belgium truly delved into the chocolate market was when they colonized the Congo and found a large surplus of cocoa beans. Switzerland is now considered Belgium’s biggest competitor regarding the production and distribution of chocolates.Īs we all know however, chocolate is no longer exclusive to the rich and famous - though it may taste exquisitely good, anyone can afford it nowadays. He immediately fell in love with it, took the recipe home with him, and introduced his own country to chocolate. In fact, Henri Escher, the major of Zurich, was served a cup of this delicious drink when visiting the Grand Place of Brussels in 1697. At the time, chocolate was a sign of luxury and was mostly used to make ‘hot chocolate’ for nobility or to impress new visitors. Back in the 17th century, when Belgium was still ruled by the Spanish, explorers brought cocoa beans from South America and introduced them to the Belgian community. ![]()
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