Welcome back, chocophiles! Despite their noticeable differences, it's surprisingly hard to find any kind of overview of different chocolates and their character. This week I'm starting the breakdown:
French Chocolate
The French like their chocolate the way they like most things: rich and luxurious. It's no wonder; after all, this is the land of souffles, croissants and crepes both savory and sweet! The French are primarily known for what they do with their chocolate, which tends to be dark, extravagant and executed with meticulous craft. If you're in the mood for some fancy pants truffles or a killer chocolate mousse, find a French chocolaterie.
Belgian Chocolate
When I think of chocolate, I tend to think of Belgium. This tiny country produces over 172,000 tons of chocolate annually. Its also the birth place of filled chocolates (I guess Russell Stover can thank them for that one!). Belgian chocolate is known for its high quality due to a unique manufacturing process. Belgian companies receive their chocolate in a warm state rather than a cool state before it's perfected and packaged into bars. This allows it to retain more flavor and a greater aroma.
Swiss Chocolate
Like their snowy alps, Swiss chocolates are smooth, creamy peaks of delight that have been many, many centuries in the making. The Swiss have been crafting chocolate to perfection since the late 17th century. For all of you Nutella fans, the genius idea to marry hazelnut and chocolate was born here. The Swiss are known for their milk chocolate, but even darker varieties have the same roundness to their flavor. There's a reason why the Swiss company Lindt puts images of creamers on their bars!
There you have it! A brief overview for your Thursday. Thanks for reading. Strawberry kisses :*:*:*
French Chocolate
The French like their chocolate the way they like most things: rich and luxurious. It's no wonder; after all, this is the land of souffles, croissants and crepes both savory and sweet! The French are primarily known for what they do with their chocolate, which tends to be dark, extravagant and executed with meticulous craft. If you're in the mood for some fancy pants truffles or a killer chocolate mousse, find a French chocolaterie.
Belgian Chocolate
When I think of chocolate, I tend to think of Belgium. This tiny country produces over 172,000 tons of chocolate annually. Its also the birth place of filled chocolates (I guess Russell Stover can thank them for that one!). Belgian chocolate is known for its high quality due to a unique manufacturing process. Belgian companies receive their chocolate in a warm state rather than a cool state before it's perfected and packaged into bars. This allows it to retain more flavor and a greater aroma.
Swiss Chocolate
Like their snowy alps, Swiss chocolates are smooth, creamy peaks of delight that have been many, many centuries in the making. The Swiss have been crafting chocolate to perfection since the late 17th century. For all of you Nutella fans, the genius idea to marry hazelnut and chocolate was born here. The Swiss are known for their milk chocolate, but even darker varieties have the same roundness to their flavor. There's a reason why the Swiss company Lindt puts images of creamers on their bars!
There you have it! A brief overview for your Thursday. Thanks for reading. Strawberry kisses :*:*:*
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