page_title: Belgian cuisine
section_title: Chocolate
hierarchical_section_title: Belgian cuisine / Chocolate
caption_attribution_description: Pralines
context_page_description: Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
  Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. 'Belgian cuisine' therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.
  Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack and large dinner.
  Belgium has a plethora of dishes and products that are local to a specific area.
context_section_description: Belgium is famed for its high quality chocolate and over 2,000 chocolatiers, both small and large. Belgium's association with chocolate goes back as far as 1635 when the country was under Spanish occupation. By the mid-18th century, chocolate had become extremely popular in upper and middle class circles, particularly in the form of hot chocolate, including with Charles-Alexander of Lorraine, the Austrian governor of the territory. From the early 20th century, the country was able to import large quantities of cocoa from its African colony, the Belgian Congo. Both the chocolate bar and praline are inventions of the Belgian chocolate industry. Today, chocolate is very popular in Belgium, with 172,000 tonnes produced each year, and widely exported.
  The composition of Belgian chocolate has been regulated by law since 1884. In order to prevent adulteration of the chocolate with low-quality fats from other sources, a minimum level of 35% pure cocoa was imposed. Adherence to traditional manufacturing techniques also serves to increase the quality of Belgian chocolate. In particular, vegetable-based fats are not used.  Many firms produce chocolates by hand, which is laborious and explains the prevalence of small, independent chocolate outlets, which are popular with tourists. Famous chocolate companies, like Neuhaus and Guylian, strictly follow traditional (and sometimes secret) recipes for their products.
  Seafood pralines (pralines shaped like sea shells or fish) are popular with tourists and are sold all over Belgium.
  Famous Belgian chocolatiers are Côte d'or, Leonidas, Guylian, Neuhaus, ...
caption: Belgian pralines
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