Belgium and Chocolate

Belgium is chocolate. They are extremely related almost intertwined. Every street in the center of Brussels has a chocolate shop. There are historical reasons for it too. During our first day in Brussels, chocolate was a big theme.

We started at the Galleries in Brussels and wandered through the Neuhaus store. Our guide then started telling us some history of the relationship between Belgium and chocolate. At one point in their history during the reign of Leopold II, the Belgians had influence in Africa*. Cocoa beans were growing there and shipped back to Belgium. The king then gave them free to anyone opening a business to make something of them. Now there are tons of shops making chocolates. Most of this seems to be in the form of pralines.

Learning about the Praline

When I think of the word “praline”, I think of pecan praline ice cream back home. This is apparently of no relation. The pralines in Belgium are small round chocolates with many layers. Different chocolates surround centers and make up layers into what I would call a truffle, but again I am wrong. We were also told that pralines are supposed to be eaten in one bit. Stuff the whole thing into your mouth to get all of the flavors and textures as intended. I am all for stuffing chocolate into my mouth.

And then to Zaabar

Later that day after seeing the flower carpet and the city hall, we headed to Zaabar for a chocolate workshop. This was a fascinating place to wander around as we waited for the workshop to begin. They use all kinds of flavors and ingredients that I would never expect to put in chocolate that were nonetheless great. My favorite was the salt. Yes, sea salt in chocolate, and it was awesome. Ali liked the Chili, and that was a close second for me.

After sampling from the open tins in front of each flavor we sat with our guide Julie and had a short movie and talk about the history of chocolate. How it comes from beans that are harvested twice a year from plants that don’t produce so many pods each. It seems really labor intensive for the amount that we eat.

Chocolate Workshop

Then began the fun part. The making of stuff. Their workshop area is a glassed in room at the front of the store, so we had a stream of onlookers as well. Each with a smile on their face. Chocolate makes happy (and helps treat depression and anxiety as well we were told). The workshop began with a demonstration of chocolate tempering which was a show in itself.

Making Pralines for Ourselves

Finally we were able to play with the chocolate ourselves. One station was making simple pralines. Pick up a glob of softer chocolate and toss it in the liquid chocolate. Fish it out carefully with the tool and drop it into one of several crumbly toppings. Roll it around until covered and fish it out again with a little fork. We were warned not to let the topping crumbs into the liquid chocolate. I had some jump at me onto my spoon, but I was able to extricate them before suffering that punishment.