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Home > Belgian Chocolate The recent history of Belgian Chocolate began in 1840, when Berwaerts Family began selling chocolate in bars, pastilles and figurines. From these beginnings the Belgian chocolate industry grew bigger and better with over 50 chocolatiers’ established by the beginning of the 20th century. In 1912, the Belgian chocolate-maker, Jean Neuhaus, created the “couverture,” hard chocolate shell, thus allowing smooth fillings and creams centred chocolate creations, later came caramel, light ganache, and creamy whipped praline centres. Now Belgian chocolate is recognized as some of the best chocolates in the World, recognized for rich taste, soft textures and delicate flavour. |
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