What are Swiss Chocolates, Belgium Chocolates ?

You must have come across terms like Belgian , Swiss chocolates in advertisements and wondered what the difference is, after all it is chocolate. This blogpost aims to decode some of these terms for you!

Swiss chocolates: Compared to most chocolates they are have a smoother texture. They use the process of conching that is refining the texture of chocolate by warming it and then grinding it between rollers. Also they introduced the concept of adding cocoa butter which gives their chocolates a smoother texture. They specialize in making milk chocolate. When swiss milk chocolate is compared to milk chocolate from other countries, the swiss chocolate is creamier due to its higher milk content and it contains less cocoa and more sugar. Some of their famous brands are Nestle, Lindt.

       (above image- Swiss chocolates!)

Belgium chocolates:  The Belgians invented the pralines (a confection made of nuts, esp. almonds, and sugar cooked until caramelized, often ground into a powder and used as a flavoring ), the chocolate truffles(It is a type of chocolate confectionary, traditionally made with a chocolate ganache centre coated in chocolate) and many different exotic fillings. Belgian companies receive their chocolate in liquid form while the swiss source theirs in the solid form. This process followed by the Belgians helps in retaining the flavor and aroma of the chocolates.  Belgian chocolates have higher cocoa content, thus they appeal to people who prefer dark chocolate. Some popular Belgian chocolate brand are Neuhaus, Leonidas, Guylian, Godiva , and Cote d’Or.

Image Above-  Praline

( images above: truffles)

Here’s another interesting article you might like Easy Homemade nutty chocolate slices.

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