Belgian Chocolate
Belgian Chocolate: Home of the Praline
The filled chocolate — the praline — was invented in Brussels in 1912, and Belgium has been perfecting it ever since. Expect thin, crisp shells around ganache, hazelnut, and cream fillings; dusted truffles; and the seashell shapes that became the country's calling card. Imported from Belgium, shipped from our New Jersey warehouse.
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Frequently Asked Questions
What's the difference between Belgian and Swiss chocolate?
Belgium is built around the filled praline — thin moulded shells with ganache, nut, or cream centres, usually sold as an assortment. Switzerland is built around the solid bar and the melt, perfected through conching. Put simply: Belgium leads on filling and craft, Switzerland on texture and smoothness.
What are chocolate seashells?
Fruits de mer, or seashells, are moulded Belgian chocolates shaped like sea creatures and filled with hazelnut praline cream. They became a signature Belgian gift item and are usually sold in mixed assortments of milk, dark, and white chocolate.
Why does Belgian chocolate have such a thin shell?
Belgian tradition favours a high proportion of filling to shell, so the chocolate is moulded thin and tempered carefully to stay crisp. That snap-then-soften contrast is the point — a thick shell would overwhelm the ganache inside.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
