About us
Coeur Touché Chocolates, Belgium
Coeur Touché Chocolates is Belgium's most important manufacturer of top quality hand made gourmet chocolates. Our quality goes far beyond the chocolates made on computerized and automated production lines.Our chocolate chefs make the difference with their craftmanship and know-how. Coeur Touché is worldwide respected for it's uncompromised gourmet chocolate quality.
Coeur Touché stands for award winning recipes and over 75 years of tradition. Based in Belgium in the town of Ostend, near Bruges, we have joined forces with some of the best artisan chocolatiers in Belgium with only one goal: offering you the finest selection of high quality chocolates.
Highly skilled artisan chocolatiers using all their senses and expertise are able to combine selected fresh raw materials in such a way that this leads to a perfect balance of ingredients. Quality chocolate guaranteed! No factory made line product comes even close to the old-fashioned, melt-in-your-mouth treat our collection has on offer. We are smaller sized artisan family businesses and we swear to the old Belgian tradition of top of the range ingredients and we only work with the original recipes. As we have very limited overhead costs and no expensive publicity campaigns we can offer this quality at a very attractive price.
Our creations are appreciated in all parts of the world and satisfy the sweet tooth of chocolate lovers in Europe, the USA, Canada, China, Japan and Australia.
What would you say if someone would add water to your champagne? I doubt you would appreciate this. You wouldn't want anyone to ruin such a delicious quality gourmet product. So why do you allow people to add vegetable fat to your gourmet chocolates?
For the Coeur Touché gourmet Belgian chocolates we use the very best quality chocolate. No other fat that cocoa butter. Period.
Cocoa butter is about 10 times more expensive that vegetable fat, so adding vegetable fat to chocolates is the easiest way to come up with a cheap but inferior product.
Vegetable fat is also much easier to work with and does not need the delicate tempering process that is required when working with real chocolate. Again a great way to lower the price and ruin the quality of the chocolates.
The lobbying of some huge chocolates and sweet manufacturers led to a revolutionary change in the legal definition of the product chocolate. In most countries vegetable fat is allowed and the worst of all, this inferior paste may still be called chocolate. As an adept of great gourmet chocolates this makes our heart bleed.