Belgian chocolate is considered to be the gourmet standard against which all other chocolate confectionery is measured. Even the Swiss, known for their own high quality chocolate, imported the basic recipe from French and Belgian chocolatiers.
Belgian chocolate has been popular since the 18th century, but in 1912, a new process created by Jean Neuhaus increased its popularity ten-fold. Neuhaus, using a special type of chocolate called “couverteur” as a cold shell, produced what he called ‘pralines’.
At Christmas time we have individually wrapped pralines – decadent balls of hazelnut and chocolate wrapped in more chocolate and Belgian chocolate fondue in a convenient container suitable to microwave so all you need is some strawberries or marshmallows…..