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 gourmet Belgian chocolates they 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.
The finest gourmet chocolates from Belgium are made by professional artisan chocolate chefs with a mission. In Belgium, chocolate is a passion…
The irresistible chocolates made in Belgium nowadays follow the great tradition that made Belgium chocolates the envy of the world: no artificial flavours, fillers, colours or preservatives are ever added. Belgium loves chocolate and spreads this love around the world.
The fillings are still made in small batches by professional artisan chocolate chefs. The chocolate contains of course 100% cocoa butter and no vegetable fat. It will not only impress and delight those who appreciate the finer things in life, it may also bring back a sudden rush of warm memories of your childhood when chocolates used to be the cure for all your pain.