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The Journey of the Belgian Hot Chocolate

Hot chocolate is a delicious drink that is a cocktail of cocoa powder or chocolate, sugar, and milk. This toothsome beverage can be traced back to the Mayan and Aztec civilizations in which they consumed their chocolate drinks made from roasted cocoa seeds mixed with spices like chili and achiote or annatto. The chocolate beverage was not only enjoyed but was also revered. Unfortunately, not everyone has the honor to drink chocolates during those times, only the members of the upperclass can drink it.

Chocolate was thought to be helpful in relieving exhaustion and was associated with fertility. The cocoa beans were also used by these old civilizations as currencies.

But the chocolate mixture during the old times is not as delicious as todays. When European settlers came to the south Americas, they even found the drink a bit repulsive. Even when Christopher Columbus has returned to Europe and brought with him cocoa beans from his travels to the New World; the chocolate was still a bit ignored.

It was only the time when a certain Hernan Cortez visited Mexico in the year 1517 when chocolate is beginning to make its way to the world. Cortez then met the Aztec Emperor, Moctezuma, and was introduced to some of the emperors traditions and activities. One of which is his favorite beverage, the chocolate. The emperor served Cortez the chocolate drink in a goblet made of gold, which was very impressive. The chocolate of the emperor was then a mixture of powdered cocoa beans, vanilla, spices, and honey.

The ritual must have impressed Cortez that he brought a lot of cocoa beans back to his native Spain. He also brought with him equipments for making chocolate beverages. The Spaniards kept the recipe a secret for a long time that it was only after one hundred years that the beverage became very popular in Europe.

When chocolates found its way to Belgium, it was like a match made in heaven! Belgians are known for their exquisite cuisine that is at par with the French. They even claim that their food is cooked in the way of the French but served generously like those of the Germans.

The Belgians have their own way of making chocolates. Through the years, they have honed their skills and perfected the manufacturing of chocolates of the best quality. In this perfection of this delicacy, it is easy to assume that chocolates are to Belgians as electronics gadgets are to Japan.

There are a number of varieties of Belgian hot chocolates to choose from and all seem to send the drinkers to paradise. From the moment the lips touch the cup and smell the aroma of the beverage, you will already feel the essence of the beverage being absorbed in your body. As you taste it a little you know that youll crave for more except that it will burn your tongue if you drink it in one gulp. Consequently, slowly consuming it is what makes it more pleasurable! And the perfect aftertaste that is like no other hot chocolate you can find anywhere else in the world.

No wonder that chocolate lovers seem to salivate more than the usual every time they here the word Belgium. Probably daydreaming of gargling and finally drinking all the Belgian hot chocolate they can gather up when they get the chance to visit the land of chocolates.

Belgian Chocolate Pralines: The Successful Story of Jean Neuhaus

From the 18th century, the Belgian chocolate has risen in fame. In 1912, a chocolate genius Jean Neuhaus created a new procedure and increased its popularity ten-fold. He used a “couverteur” which is a specialized chocolate version. It is also the pralines cold shell. But it is different from the American sugary treats found in most candy shops. Chocolate pralines from Belgium are filled with varieties of flavored creams or nougats, such as hazelnut, fruit, more chocolate, or coffee. Some of the chocolatiers in the time of Neuhaus could duplicate his pralines complex flavors.

Jean Neuhaus successful years were after the end of the First World War And this time, Louise Agostini, his wife made another breakthrough by creating the ballotin or praline box, significant type of pralines preciously made by hand. It has a very practical green and gold packaging embossed with letter “N”. Because Jean never patented this ballotin, it became the design favored by all chocolate manufacturers in Belgium since its creation.

The creativity of Jean Neuhaus led to the development of new methods for applying a precise standard quality to all praline productions. They ensured that the finest ingredients are selected to produce chocolates of high quality. He became the unfaltering source of ideas for creating new pralines. Even the Royal Family of Belgium is one of his satisfied customers. In 1918, The Prince of Wales and Prince Leopold have visited the Neuhaus shop to try what everybody is talking about in town.
In 1923, the son-in-law of Jean Neuhaus Adelson de Grave was initiated in praline manufacturing and was taught the secret of the family’s business. His creations also brought additional distinction to the Neuhaus Company. His son Pierre also contributed his genius by helping his father create Tentation and Caprice and opened other Neuhaus shops outside Brussels.

In 1978, the Neuhaus Chocolate Company was put under the management of Claude Poncelet and Jean-Jacques. Their goal of making Neuhaus the world’s most famous brand was clear to capture the foreign markets. Thus, more Neuhaus outlets were opened in Japan, Canada, Guadeloupe, Colombia, United States, and other capital cities in Europe.

In 1991, Neuhaus became the leader in the luxurious praline sector industry in Belgium as well as in Luxemburg. Their well-defined strategies for marketing and international networks kept Neuhaus in maintaining an enviable position in the market. Modern technology investment also contributed to the success of Neuhaus, but one-third of praline productions remained handmade. In 2000, King Albert accredited Neuhaus as their chocolate supplier.

Neuhaus Company has remained in the chocolate industry until today. The legacy of Jean Neuhaus continues to make the best Belgian chocolate pralines. Their technical advantage among other chocolate manufacturers is the couverteur storage before use. In the process of making chocolates, the fine grinding of cocoa beans is first done. Afterwards, it is mixed with cocoa butter and sugar and then smoothened through tempering. Adding heat during the process must be carefully done. Many chocolate companies received the chocolates in solid forms. It means they have to reheat it to become usable. But Belgian chocolate companies often received the chocolates in a heated tanker after the tempering process. Chocolates that are not cooled retain most of its aroma.

Belgian chocolates can be expensive. However, those people who have tasted it revealed that nothing can compare with its true quality. And this is what Belgian chocolates are known for throughout history.