Belgian Chocolate

Yes, Belgian chocolate absolutely has cocoa; it's a core ingredient, but what makes it special is its high-quality cocoa beans, 100% pure cocoa butter (no vegetable oils), fine grinding for smoothness, and strict standards, often featuring higher cocoa content for richer flavor. Belgian chocolate relies on quality cocoa solids and butter, not fillers, creating that famous creamy, rich taste.

Key Components of Belgian Chocolate:

• Cocoa Beans: Sourced for quality and roasted carefully.

• Cocoa Butter: Must be 100% pure; no palm oil or substitutes.

• Cocoa Solids: A high percentage is often required (e.g., 35% minimum for some premium types).

• Fine Grinding: Cocoa particles are ground incredibly fine (often under 20 microns) for a velvety smooth texture.

• Conching & Tempering: Traditional processes for superior texture and shine.

• Sourcing and Roasting: Most cocoa beans for Belgian chocolate are sourced from West Africa and are often roasted as whole beans to preserve their full flavor.

So, while all chocolate has cocoa, Belgian chocolate is defined by its premium ingredients and meticulous processes that highlight the cocoa's natural flavor and create a superior mouthfeel.