1. Introduction
Most tourists treat Brussels as the middle child of European capitals. She lacks the beauty, culture and sophistication of her older Parisian sister. It cannot compete with the personality of the cafes of Amsterdam and the Light District. Serious European travelers who want to find out whether this reputation is justified only conclude that the Grand Place and the Manneken Pis (a statue of a peeing boy) have earned the city a well-deserved reputation. Most travelers will also stop at a restaurant and have a bowl of clams and Leffe beer before continuing on their journey. Tourists are like that, the sweetest chocolate in Brussels.
Belgium considers itself the world’s best chocolate producer. But the Swiss and the French make chocolate in the same way, and every stomach growls when they hear the sentence “German. Everyone has a chocolate bed. However, only Belgium can claim home to at least half of the world’s top ten chocolate producers.There is no other city where a tourist can wander through quaint cobblestone streets, a sea of historic sites visit and become a chocolate lover.
2. When he tasted chocolate
Finally, to taste chocolate do not go to ordinary chocolate. Chocolate bars, like Snickers, want to satisfy the empty pit in your stomach and give you a energy boost. . Fine chocolate is a delicacy and tasting is an art. You’ll get a better understanding of the experience by understanding the subtle differences between chocolate and world-class chocolate only suitable as gifts for those who don’t know the types.
First chocolate. The chocolate should have a shine and color as well. The chocolate must have a polished appearance and be free from cracks and chips. Stay away from chocolate that has whitening streaks or spots. Chocolate that appears less-than-perfect suggests that the producer incurred the costs of improper handling and storage conditions.
Chocolate, like wine, has a nose. The quality of the chocolate will be clear, rich, and fragrant. Chocolate that has been burnt, smoked or chemically, fails to receive a world class designation. Burns that are balanced in the flavor of the chocolate and not overpowering the spice of the chocolate.
Finally, chocolate should have a break. Before taking the first bite, test the structure of the chocolate by breaking it in half. The chocolate should be clean and crisp. A broken chocolate chip will give an audible “snap”. Do not slide, bend or break in layers. The macro is important in this matter. The ideal temperature for serving chocolate is 20 degrees Celsius. If the chocolate is too hot it will separate. The chocolate chips will be too cold.
After exploring the chocolate you are ready to take the first bite. It is also necessary that before the taste of chocolate it needs the pain of life. The first bite should not be much wider than the bite. Chocolates crack when you bite and don’t dissolve or have a chewy texture. Put a bit on the roof of your mouth and watch. Chocolate macro with body temperature with your it should melt just gently. Poor quality chocolate will taste gray, greasy, waxy, or gummy. In addition, the thin chocolate should have a nice balance. It should not taste too sweet, nor too bitter. If it’s chocolate flavored, they provide subtle flavors, not an overpowering chocolate taste. A class chocolate is born, not a funny palate, nor before the palate is uncomfortable. After tasting the truly world-class chocolate, it will gradually dissipate after you devour it.
3. The Tour
A. Stop 1 Neuhaus
The tour begins at Dulciarium Neuhaus, located in St. Hubert’s tecura. The store sits in its original location since the founding of the company. J. P. Cluysenaer tecura S. Huberti in 1846. He built these 19th century precursors to the first covered shopping mall in the world. With advanced engineering techniques and the development of steel belts, it is possible to make their own constructions. Tecura Saint Hubert houses three galleries, Galerie de la Reine (where Neuhaus is located), Galerie du Roi and Galerie des Princes. Neo-classical architecture conveys old-world elegance and sophistication to visitors.
The Neuhaus chocolate chain has a history of none of the advantages of large Belgian chocolate producers. Jean Neuhaus, a Swiss immigrant to Belgium, founded his company in 1857. Neuhaus, an art grocer, first set up shop in the Galerie de la Reine to sell medicine. In addition to medicine, he sold liquorice, marshmallows, and a bar of chocolate. Over time, Neuhaus devoted an increasing amount of time and shelf space to selling homemade candies, sweets, juices and chocolates. However, John Neuhaus cannot be credited with creating the company we know today, he just set it on the right track.
In 1912, John Neuhaus II, the grandson of John Neuhaus, inherited the business. Grandpa continued his experiments with the confectioner and created the first chocolate-filled bonbons. We know these today as “pralines” and each piece was enjoyed then as it is today. Today, Neuhaus produces more than 80 different varieties. Neuhaus holds a Royal Warrant, which is a regular title in the royal court of Belgium.
B. Stop 2 Galler‘s
St. Hubert signs and tourists follow to the High Place. Galler, a secondary producer to visit, is located at 44 Rue au Beurre just inside the High Place. The place Grand is located at the junction of the medieval roads of Bruges (Flanders), Cologne (Germany) and Paris. (France). The place was initially akin to a deserted caravanserai where traders would set up camp, exchange wine, beer, wool and weapons before moving on to their final destination. The site became a permanent trading center as trade between the cities increased. In the 14th century, the richest merchants built stone palaces, roughly the squares we know today. The Town Hall was built in 1312 and was completed 50 years later. Eventually, the Guilds took over the palaces and improved the facades, copying the architectural style of the Town Hall.
Place Maximus suffered in the French war in the 17th-century. In 1695 Louis XIV ordered the city, and the square bombed and destroyed in battle due to the defeat in the battle. Namurci The Town Hall and Guild House were rebuilt in the original style. Today’s buildings are fortified because of a decree issued in the 19th century by the mayor of Brussels, Karl Buls. All the buildings, except Villa Villa, remain private property, and the owners cannot change the original architectural style.
Galler, founded by Peter and Jean Galler in 1976, is one of the few large Belgian wine producers to be founded by native Belgians. Galler, like Neuhaus, holds a royal warrant. The royal commission grants the royal warrant to businesses and people who provide regular goods and services to the king and queen. A warrant defines the privileges and responsibilities granted to the warrant holder.
C. Stop 3 Leonidas
The third chocolate house to visit is the Leonidas shop at 34 Rue au Buerre, just down the street from Grand Place. There are several Leonidas shops located throughout Brussels, this one was chosen because of its convenient location. Leonidas is one of the best known large Belgian chocolate producers and it is unfortunate that the company did not set up a headquarters in Brussels worthy of its reputation.
Leonidas Kestekides was Greek, but born in Istanbul at the turn of the century. At that time, Istanbul was the capital of the Ottoman empire. He left Istanbul and immigrated to United-states-air-force”>United probably in 1906. Travel in Belgium in 1910 and 1913 as a member of the Greek-American delegation to the World Fair between Brussels and Ghent He competed in the competition and his chocolate creations earned a bronze medal.
After the exposure, Leonidas settled in Belgium and founded today’s company. Originally, his chocolate cakes were sold in the tea rooms he founded in Blankenberge, Ghent and Brussels.
Leonidas’ nephew, Basile Kestekides, took Leonidas on a trip that established the company we know today. In 1935 he invented the “window guillotine” method of selling eggs on the street. Today in Brussels, many chocolate shops sell chocolate to passers-by in the street through their windows. Basile devised this method of distribution at the Leonidas shop located in Ansbach Laan. The name “guillotine windows” means that the windows slide up and down to open against the outside.
Leonidas is today the largest Belgian chocolate producer. The American influence of its founder is reflected in the mission statement to provide the best quality chocolate to all people.
D. Stop 4 Mary’s Chocolate
Return to the Grand Place and follow the sign from the Grand Place to see the Manneken Pis located on the rue du Chene. Manneken Pis takes place as a source of the Middle Ages. The fountain deteriorated over time and in 1619 Belgium acquired the Manneken Pis from the sculptor Hieronymus Duquesnoy. No one knows for sure the inspiration for this work, but one popular story states that this was modeled after a loving Belgian child who saw Spanish soldiers under a window they walk Another sculptor, Daniel Raessens, built the base of the statue.
Manneken Pis hidden by the French during the 1695 bombardment. The Manneken Pis was returned after the French left the city, and an inscription was placed on its base reading “God placed me on a rock and now I am stronger than my enemies.”
In 1747 soldiers from the army stole a statue of Louis XV. Louis XV punished the soldiers and returned the statue to Brussels, decorated with finery. This started the tradition of dressing up on festive occasions to this day. The Brussels Municipal Museum has brought home more than 500 of his costumes.
In 1817 Anthony Lycas stole the statue. He was caught and sentenced to life in prison. During that time the statue was in need of repair. The sculptor Godecharle made the restoration and the statue returned to its base in 1818.
After taking the obligatory photo Manneken Pis follow the signs to the Parc du Bruxelles. This park was built in the French style and during the Belgian War of Independence in 1830. It played an important role in the history of Belgium, but is lost on most tourists.
Located near the Parc du Bruxelles is the house of Marie Chocolat located at 73 Rue Royale. Marie Chocolat was founded by Madam Marie Delluc in 1919. The original chocolate house was located at 126 Rue Royale, but the house was moved in 1990 to provide its customers with a larger environment and increase the production facility. The original workshop and decor have been preserved which creates an elegant ambience. Marie’s chocolate strengthens its connection with its founder, Madam Delluc, by continuing to use her original recipe.
King Leopold III, King Baldwin and King Albert II of Mary Chocolate were issued by Royal Warrant. King Albert II issued the most recent warrant in 1999. This project specifically mandates Marie’s Chocolate to develop an international market for its chocolate.
Heads of State and foreign dignitaries frequent Maria’s Chocolates on official visits. The current United States President, George W. Bush visited the shop while in Brussels on an official visit in 2005.
If the world revolves around chocolate, then the Plac du Grande Sablon is the axis on which it turns. Located on the street is the flagship store for world-class manufacturers Marcolini and Wittamer. Godiva is also located there.
E. Stop 5 Place du Grande Sablon: Marcolini, Wittamer et Godiva
Go back in the direction you came via Rue Royale and cross the Parc du Bruxelles. Cross the Place Konigs and continue to the Place du Grande Sablon. Place du Grande Sablon in medieval remained outside the main gate to enter the city. The square has its name from the yellow earth, sablon, which opened the door. In 1450 the Gothic church of Santa Maria de Victoriis was built. The square became a popular place to live in the 19th century due to its proximity to the Ducal Palace and the Rue de la Regence. A small park next to the square, Le Petite Sablon, was also built at this time. Today the square houses the old weekend market and many cafés line its surroundings.
Marcolini and Wittamer are the two main competitors for producing the best chocolate in Belgium and probably the world.
Marcolini boasts impressive credentials. In 1991 the company won the best bakery in Belgium. In 1993 he was vice-world pastry champion. In 1995 he was the world’s strongest. The secret of the company’s success is in the quality they use. The use of criollo cocoa is known to produce sweet chocolate with a long aftertaste. The company uses only natural natural ingredients, for example vanilla and real cocoa butter, and the cocoa content is pure chocolate. . Even after one day of chocolate sampling, the difference is obvious.
Wittamer rivals Marcolini and who can easily spend an entire afternoon walking from shop to shop sampling each chocolate producer and not being able to decide for sure which one produces the best chocolate. Any operator places a premium on quality and no one will ever go wrong with a gift box of either Marocolini or Wittamer skeletons.
Henri Wittamer began his career as a pastry chef in 1910 when he founded a shop in the present location. He built a bakery company to produce bread during the week and sweet gifts and brioche on the weekends To postpone his business He was forced to take part in World War II. He chose to expand into a confection.
After World War II, in 1965, Henri Wittamer’s grandson Henri-Paul Wittamer, graduated from COBA, the most prestigious school of cooking, in Switzerland. He continues the business to this day with his sister and niece. Wittamer was granted a Royal Warrant in 2000.
A journalist asked the famous British mountaineer, George Mallory, going to Hi-alaya, what was the motivation to climb Mount Everest. The simple and accurate answer given by George Mallory today is “Because it is there”. All George Mallory could do when asked why he was visiting Godiva, the final stop on his chocolate journey.
Godiva is much smaller than the big Dutch chocolate producers. However, “because there” is located in the Place du Grande Sablon and has an international reputation, this producer cannot be overlooked. At the very least, sampling a Godiva chocolate, will impress you at the level at which you have developed the taste of good chocolate.
Joseph Draps founded Godiva Chocolate in Brussels in 1926. He named the company after Lady Godiva, the wife of a British nobleman who rode a naked horse through Coventry in 1040. The original shop was located on the Grande Place, but it was then moved to the Place du Grande Sablon to establish a presence with other large Belgian chocolate producers.
4. Conclusion
Brussels cannot compete with its sisters to the north and south. However, no other city offers the opportunity to visit its most important historical-sites while sampling such a large number of the best chocolate makers in the world. Even if you don’t find Brussels as beautiful as Paris, or the exciting night life of Amsterdam, you won’t. Wanting to leave Brussels, you passed.
