Just as coffee beans vary, so do the cocoa beans. The Belgians pride themselves on the long gentle roast they give the beans, which contributes to the smooth flavor. As with any thing of quality, it's the raw materials, the recipes and refinement in techniques, and the dedication to creating the best product possible that works every time. Now cocoa is processed the world over. With importing and exporting being what it is, finding good quality chocolate is easier than ever.
Belgian chocolate is used by chocolatiers around the world.
The technology has progressed so we have numerous companies to choose from when buying great chocolate rather than just the few elite. I now have in our shop Roger's of Vancouver, which has been an institution in Canada since the 1800's. I was so impressed when I received a sample, I ordered it the same day - and it promptly sold out. One thing I have discovered in my quest for bringing the best to our customers is that we do have one of the finest selections of chocolate anywhere. We have just started carrying Neuhaus, considered one of the elite for a long time.