The chocolate is prepared from the seeds of the cocoa wich is a tree bearing large seeds pods. Most of these trees, initially discovered in America, are now growing in many equatorial countries.
Then the chocolate is produced by the mixing of the above powder and butter and the addition of sugar and milk powder.
The proporton of each component will deterimine the chocolate color.
The decoration is still today manufactured by hand.
|The chocolate manufacturers take care to select the best cocoa as well as the finest components in order to produce the Belgian chocolate - or " praline "- filling.
Indeed, the chocolate quality is determine by the cocoa seeds choice and the components quality which give it all its characteristics (its parfume, its color, its touch, ...)
The Belgian artisan manufactures almost all the " praline " by hand, especially the decoration. And it becomes a unique articles as he gives a personal touch to all of his creations thanks to his long experience. Then, the " praline " follows the distributioon channels before taking its place amongst the finest luxe products.