The Maya Indians cultivated the cacao tree for its beans, which they used as currency. But it was a Toltec tribe member who made a serendipitous discovery of chocolate, when he threw the acrid-tasting beans into the fire.
When Christopher Columbus docked in Guanaja, in the Caribbean, he was offered ‘xocotlatl,’ making him the first ever European to taste chocolate.
According to Cadbury Ireland, Fry & Sons of Bristol, England was known to have manufactured, in 1847, the first chocolate bar for eating. However, it is Belgium who has perfected the art of chocolate making. Her legendary Master Chocolatiers and their chocolate houses are celebrated for their multi-flavoured pralines, melt-in-the-mouth chocolate bars, seashells & toffees, exquisite praline-filled waffles, tantalising mousses, ice creams, sauces & spreads, and other heavenly concoctions.
Galler Chocolate House, Belgian Royal Warrant Holder
Chocolatier Jean Galler is one of the most innovative personages in the Belgian chocolate industry. He lives by the philosophy of freedom and giving liberty to chocolate lovers to change the taste of their chocolates. In pursuit of this belief, he introduced the Kaori or chocolate sticks that one may savour as is or dipped into mini pots of sauces.
He is also deep into research, on the various ways of utilising chocolate to enhance flavours of drinks or other food. One of Galler’s most imaginative pairings is that of chocolate with wine: Mâcons, Sicilian white wine, with white chocolate; Côtes de Rhone Villages Rosteau with gingerbread praline; or Lorosso white wine with hints of walnuts drunk with La Fôret walnut praline; or sparkling wine together with white praline chocolate.
Galler explains that the combination depends on the fruitiness, acidity or bitterness of the wine; a chocolate is then chosen to complement these aspects.
He counsels that chocolate should be kept at 14°C, low humidity, in an airtight container, plastic or metal, for not too long. If stored in the refrigerator, box should be taken out 20 minutes before serving or eating, for chocolate to reach the ideal temperature. If eaten too cold, chocolate loses a bit of its fine flavours. Galler Chocolate House, found throughout Belgium.
Mary Chocolatier in Brussels
Patricia Schultz, author of “1,000 Places To See Before You Die,” highlights Mary Chocolatier in Brussels, the Belgian capital, for its “ Seductive Sweets, made on the premises,” like her “seventy kinds of pralines filled with everything from caramel to delicate liqueurs.” Mary Chocolatier, starting at $35/kilo (prices change without prior notice); 73 Rue Royale, in front of Congress Column, Brussels.
In Brussels, one may also visit Chocopolis, near the Brussels Central train station, a conglomeration of chocolate makers and their specialities.
Guylian’s Seashells and Project Seahorse Marine Conservation
To distinguish itself from other Belgian chocolatiers, Guylian created chocolates in the shape of seashells. The seashell-shaped roasted hazelnut pralines have caused a sensation, and are now the most recognisable and visible Belgian chocolate in the world. The company sells 25 million boxes each year, a formidable feat for Guylian.
To thank the public for its patronage, Guylian launched “Project Seahorse, to advance marine conservation, donating an annual CAD$ 1.2 million to the initiative." It also organises various activities to raise awareness worldwide, on the importance of conserving the seahorse and other marine life.
Cote d’Or, Neuhaus, Godiva, Leonidas, Callebaut and other Master Chocolatiers
Cote d’Or, the illustrious chocolate company known for its filled chocolate bars, schokotoffs, miniatures, and other goodies, is celebrating its 126th anniversary.
Jean Neuhaus, known as the “Créateur Chocolatier,” came to Belgium in 1857, and opened a shop in Brussels. His grandson, also named Jean, is credited for crafting the “praline,” the first bite-sized chocolate. His wife invented the “ballotin, the luxury box used to wrap the pralines.” Neuhaus, whose chocolates remain artisan-made, is celebrating its 150 years of sweet existence.
Other notable Belgian chocolatiers include Leonidas and Godiva, with their array of pralines, orangettes, fruit jellies, chocolate bars; Corné Port-Royal; and Callebaut for its breathtaking chocolate fountains.
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