Traders and travelers who had visited the Americas introduced chocolate to Europe throughout the 17th century, and it was toward the end of this period that chocolate arrived at Brussels in present-day Belgium. Travelers presented chocolate as a gift to the Major of Zurich in the Grand-Place.
From this introduction, chocolate became highly regarded in the Belgium area and earned the status of being as an exquisite gift. The Industrial Revolution brought about inventions and chocolate factories to Europe; when inventions and factories spread to Belgium, chocolate specialization was a primary focus in spite of mass production. In 1840, the Belgian company Berwaerts was the first to sell chocolate as tablets, pastilles, and figurines in order to market the products as specialty gifts. Other companies following suit were devoted to achieving high quality and allure in their chocolates, contributing to the spirit of chocolate’s irresistibility. Some of those companies still around today are Meurisse, Callebaut, and Neuhaus.
The Belgian chocolate industry expanded rapidly during the 1880s, when the Belgian Congo was acquired. Having this territory facilitated the importation of cocoa from Africa, where cacao plantations had largely moved from the Americas. Leopold II of Belgium committed terrible genocide on millions of Congo Africans. In fact, his orders brought about the death of ten million people. But despite the brutal war that was occurring, Belgians continued importing high-quality cocoa from Congo on a mass scale. The effects of the war are rarely acknowledged historical facts behind the charm of Belgian chocolates.
Meanwhile, Belgians gained greater reputations as gourmet chocolatiers back in the homeland, remaining ever-attentive to capturing chocolate’s charm and allure. Belgian chocolatier Jean Neuhaus created the infamous praline in 1912, infusing chocolate shells with rich creams, ganaches, marzipan, and other fillings. The Drap family began the Godiva company and invented the Belgian chocolate truffle in 1929, increasing international acclaim for Belgian chocolate.
Nowadays, many regard Belgian chocolates as the best in the world. Belgian chocolate gourmets and companies, like Neuhaus and Godiva, guard their recipes closely. They pay great attention to detail in preparing and presenting their chocolates; for example, chocolate makers are very choosy with their cocoa powder and often create pieces by hand to ensure the finest quality. The standards have only risen for Belgium and its chocolate.