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The quality of handmade Belgian chocolates

Five objective reasons have been put forth to justify the excellent reputation of Belgian chocolate:

• The quality of the beans used in Belgium is excellent. Our suppliers are very selective as to the origin of their beans and pay careful attention to the way they are processed.
• Particular attention is paid to the way the cocoa beans are roasted and ground. In Belgium for example, chocolatiers grind their beans at 12 microns, while in Great Britain, beans are ground to only 24 microns. The human palate and detect fineness of grain to 20 microns, which means that Belgian chocolate meets the limit of fineness of taste perceptible to humans and possesses a smooth and homogenious texture unique in the world.
• The quality of other ingredients, such as sugar, is equally superior.
• The minimum level of cocoa in chocolate making is 35%, but in practice, most chocolatiers use 43% cocoa.
• The knowledge and passion that motivates our expert chocolatiers since 1697, dates back to the arrival of chocolate in Belgium during the Spanish occupation.

A certain advantage

Today Belgium produces 172,000 tons of couverture chocolate annually and nearly 70,500 tonnes are consumed within the country. The remainder is exported around the world and used to cover chocolates.

For the purists

The "AMBAO" label, (AMBAO means cocoa in Swahili), is the mark of a very high quality chocolate containing 100% pure cocoa butter. This certification of quality can be found throughout Belgium. This belgian label was created in reaction to an EU directive, bitterly criticised by France and Belgium, which authorised chocolate makers to replace up to 5% of cocoa butter with up to 6 different types of vegetable fats.

Contact Empreinte-Chocolat  : +32 475 802 902