Why is Belgian chocolate so popular?!
Why is Belgian chocolate so popular?
Why is Belgian chocolate so popular? How is it different from the chocolates from other countries?
Answers:
Don't know, I much prefer Swiss chocolate.
because it is soooooo nice
Because it's very yummy.
Quality....but I've found even better chocolate!
Hotel chocolat...on the internet. Fairtrade, organic, excellent quality chocolate.......and they do not grudge you the quantity!
It's got higher cocoa solid content than our chocolate so it's tastes much better
belgian chocolate has a high cocoa mass made in the chocolate, they also have a good reputation making it popular
Note; Cocoa mass is different from cocoa solid, solids are derived from the bean itself whereas mass can be in a procesed form.
it taste nice
the taste, it melts in your mouth like no other chocolate and it has a taste that sounds you into a moment of plesasurre and happienss
because it comes from belgium
I suppose they are more generous by adding more milk and chocolate
Strange isnt it. Belgium doesnt grow cocoa beans yet they have a good name for chocolate. It is along the same lines as Britain being famous for Tea even though it isnt grown there.
Chocolate is all in the blend, like Tea. At sometime in the past the powers of marketing and a cocoa blender came together to create a name in Chocolate.
recently a friend of mine tried to introduce me to chocolate from america. Now it is well know that Americans do not make good food. If Hershey is anything to go by they certainly dont make good chocolate.
Yet it is certainly possible for an american to come up with a winning blend .
I've no idea why it's so popular actually. I prefer green and blacks....drool...
Sneaky freaking Belgium! It is the result of an ongoing,pervasive,subliminal "Belgian chocholate rules!" campaign.
It's hidden on almost every web site.
exceptional in tastes, color, and quality
The quality and taste are far superior from certain domestic chocolates. It is usually a very smooth and rich taste with just the right amount of sweetness without letting the sugar overpower the flavor of the chocolate. At least it's my personal opinion. I love Belgian and Swiss chocolates.