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What is Belgian Chocolate?

Though the Mesoamerican’s unlocked the cocoa beans potential, it was the Belgian’s who elevated it to an art form. When it comes to the world’s favorite sweet treat, there’s Belgian chocolate, and then there’s everything else…

We all deserve to enjoy pleasure

What is Belgian chocolate?

Simply put, Belgian chocolate is chocolate produced in Belgium. Even though the raw ingredients used to make chocolate do not originate in this country, Belgium has a history associated with the production of chocolate confections dating back to the 17th century. Since this time, the nation has become world renowned for its exquisitely beautiful and utterly delicious chocolate creations.

A brief Belgian chocolate history

Belgium’s love affair with chocolate started as far back as 1635 during the country’s Spanish occupation and shortly after chocolate’s first arrival in Europe from Mesoamerica. With a flavor unlike anything the country had experienced before, its appearance proved to be a sensation and by the mid 18th century, chocolate had become extremely popular as a luxury item of status among the upper and middle classes. But it wasn’t until Belgian chocolatier, Jean Neuhaus II, first created the praline in 1912, that the exquisite Belgian chocolate we know today really began to take form and make itself known on the world stage.

What makes it so Magic?

In a word? Craft. Belgian chocolatiers are rightly regarded as some of, if not the very best in the world. It’s through the rigor, finesse, tradition and the pure craftsmanship that goes into producing the chocolates of their homeland that they’ve attained this lofty reputation.

Edible Masterpieces

Although pralines, those exquisitely rich, soft centered chocolates in a thin chocolate shell, are arguably Belgian’s most famous chocolate creation, they also produce some of the world’s greatest truffles. These often contain an intense, semi-emulsified chocolate filling and are coated in delicate wafer or high quality cocoa powder. There’s also a smaller, but still extremely vibrant, market in the production of luxury, hand-finished, artisanal chocolate items, from eggs and animals to figures and hearts for more specific occasions, like Easter, Christmas and Valentine’s day.

Swiss chocolate vs Belgian chocolate

Two European countries are known worldwide for their delicious chocolates: Switzerland and Belgium. It’s clear both are delicious but what are their key differences?

1.      Belgian chocolate typically has a higher cocoa content.

2.      Swiss chocolate tends to be creamier in texture.

3.      Swiss chocolate is associated more with milk chocolate, while Belgian chocolate is associated more with dark chocolate.

4.      Belgian chocolatiers are known to be more experimental and are famous for creating pralines, truffles and treats with exotic fillings.

Only the best for Magnum

At Magnum Ice Cream, we couldn't possibly opt for a chocolate that was anything less than decadent. One bite through the chocolate shell coating of your favorite Magnum bar and you’ll know what it’s like to condense hundreds of years of Belgian chocolate mastery, tradition and expertise into one delicious moment of pure indulgence.


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