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You are here: Home Life in Blogs & photos Not just any old chocolate

06/04/2006Not just any old chocolate

A chocolate lover from way back, Expatica's blogger admits her taste buds have become more refined since relocating to the home of good chocolate.

I have always liked chocolate, but in Canada I wasn't too choosy about things like brand, filling or coco content. Toss me some sort of Hershey bar or a box of Pot o' Gold and I was happy.

 

Since moving here, I've changed. Belgium has turned me into a chocolate snob. There, I've said it. I've confessed.

I had always heard that Belgian chocolate was good, but before moving to Brussels, I had no idea what that actually meant.

Belgians are passionate about chocolate and not just any old chocolate will do. The secret lies in the time and care put in to producing chocolate in this country. Belgians know that a little effort makes all the difference.

Take for example the chocolate shop. When you step inside, you are confronted by the smell of fresh chocolate. Instead of seeing boxes already filled with assorted chocolates covered in plastic wrap, you see a long glass counter with piles of beautiful fresh chocolates inside that have been carefully made by hand. These chocolates don't sit around for months on end and are always stored at the correct temperature.

 

Such care is often taken in the presentation, you feel as if you are admiring jewels in the cases. Indeed they are jewels — but those of an edible variety.

In my opinion, the best place in Brussels to get a sense of the chocolate culture is Place du Grand Sablon. In this square, you'll find all of the big names in Belgian chocolate: Neuhaus (the inventor of the praline), Godiva (whose gold box is known around the world), Pierre Marcolini (whose chocolates are avant-garde and often unusual) and — my personal favourite — Wittamer.

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