Swiss Chocolate or Belgian Chocolate?

What is Your Choice Swiss Chocolate or Belgian Chocolate?

The word "chocolate" comes from the word "xocolatl" of the Aztecs of Mexico. Aztec chocolates associated with the goddess of fertility, "Xochiquetzal". No wonder, even chocolate is now considered an aphrodisiac.

Swiss Chocolate

Belgian Chocolate

The Spanish conquistadors learned new chocolates in the world and introduced in Europe through Spain in 1502. The Spanish explorer Herman Cortes learned to transform the bitter cocoa bean to the wonderful chocolate drink of the Aztecs and put it treasure before Spain.

Chocolate has gained popularity with Spanish and method of preparation has remained a secret with Spain for over 100 years. It is surprising, then, during the discussion that the best chocolates, discussed Belgium or France or Switzerland, but almost nobody talks Spain.

In chocolates in France, chocolate was met with scepticism and was considered a "harmful drug." in 1615, the French queen, Anne of Austria, wife of Louis XIII said chocolate was the drink of the French court and saved the day for the French and Chocolate.

In early 17th century, chocolate travelled to Italy and England and quickly became popular. in 1650, chocolate has become quite a rage in Oxford.

It was Rudolph Lindt who thought to add the cocoa butter in the chocolate back. Adding extra chocolate with cocoa butter contributed defined above in which a bar "Snap" when broken, and melting on the tongue.

And in 1876, Daniel Peter Switzerland tried adding chocolate milk to produce a smooth chocolate, but it took 8 years to perfect the technique in collaboration with Henri Nestlé, which has perfected the art and science of milk evaporated.

Since then, Switzerland has become the master to chocolates. A milk Berwaerts Belgian company was the first to sell chocolates as tablets, lozenges, and figurines of the year 1840.

In 1912, the Belgian confectionery Jean Niihau created "praline", a chocolate bar or chocolate shell filled with tricky. In 1929, the Drapery family, the original owners of Godiva, the Belgian added reputation invent and introduce chocolate truffle.

Today Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country.

The evolution of chocolates for centuries and our experiences of personal taste, we can conclude with certainty that when it comes to milk chocolate, "Swiss Chocolate" wins hands. When it comes to chocolate bars, Swiss chocolate bars are rich, creamy and sweet.

However, it has more sugar and less cocoa compared to French or Belgian chocolate bars. Lindt, the world-famous chocolate company, chocolate bars do both in Switzerland and France and both are of superior quality.

However, our taste buds in those chocolate bars manufactured in Switzerland is creamier and has more milk than chocolate bars manufactured in France is softer and has a wide range of flavours. However, the category of chocolates and truffles covered, we would put the Belgian chocolates.

Belgian / praline chocolates are rich in flavour, it is more cocoa and less sugar. Today, there are very good quality chocolates are made in America and people are experimenting with chocolates as never before. You will find chocolates with pepper, tea, or even bacon.

For now, dig Web Store and find the largest selection of chocolate bars and chocolates from around the world.

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