THE TASTE OF OTHERS

MY FRIENDS THE SWISSMY FRIENDS THE SWISS : SUPER CHAMPIONS !

The milk chocolate and ‘White chocolate’ bars are what the Swiss prefer. Their chocolate is smooth and soft, just like the milk from the alpine pastures. The final refinement did come from the Swiss Rodolphe LINDT who in 1879 came up with the Blending technique, a process that kneads the cocoa paste, that gives a texture to the chocolate, when placed on the tongue, that is smooth, velvety and melting.

- Henri NESTLE (Invention of condensed milk).
- Philippe SUCHARD markets the MILKA bar
- Charles Amédé KOHLER (Inventor of the process for making Chocolate with hazelnuts).
- SPRUNGLI / LINDT.
- Jean TOBLER (TOBLERONE/Milk Chocolate bar filled with almond nougat).
- François Louis CAILLER (Creator of the First Swiss Chocolate factory).
- Jacques KLAUS (Founder of industrialised Swiss confectionery /Leader of liqueur-filled chocolates).

MY FRIENDS THE BELGIANSMY FRIENDS THE BELGIANS : THE TEMPLE OF CHOCOLATE AND OF PRALINES !

The most renowned country for its pralines.
The Belgian praline was invented and baptised ‘praline’ in 1912, by Jean Neuhaus, a Belgian confectioner. It is basically carmelised sugar coated with black or milk chocolate.
I greet all the Great Belgian Confectioners.

Mijn vrienden, de Belgen / De tempel van de chocolade en de praline

Het land met de grootste reputatie voor zijn pralines.
De Belgische praline is uitgevonden en gedoopt tot “praline” in 1912 door Jean Neuhaus, een Belgische banketbakker. De praline wordt gemaakt op basis van gecarameliseerde suiker omhult door zwarte chocolade of melkchocolade.
Ik groet alle grote Belgische chocolatiers!

MY COUNTRY - LA FRANCE MY COUNTRY - LA FRANCE : FRANCE IS THE LEADER IN THE TASTE OF CHOCOLATE !

French Chocolate insists on the quality of taste. France is reckoned to be the country that makes excellent chocolates. In France the artisans work seriously and creatively. The country is recognised throughout the whole world for its quality and refinement.
The French master Chocolate-makers multiply the fruit of their imagination by subtly mixing the tastes, whether they are sweet, savoury, bitter, acidic or spicy. Associating together very varied ingredients creates new emotions.
The French love bitter Chocolate with very little sweetness and prefer black Chocolate.

MY FRIENDS THE GERMANSMY FRIENDS THE GERMANS : SCHWARZWÄLDER KIRSCHTORTE

- Pâtisserie with Chocolate : The Black Forest.
- The MOHR IM HEMD.
- The IMPERIAL TORTE.

MY FRIENDS THE AUSTRIANSMY FRIENDS THE AUSTRIANS : THE MOZART KUGEL !

Symbole en matière de Chocolat une bouchée faîte de Praliné ou de A symbol in Chocolate – a mouthful comprised of Praline or Gianduja surrounded by almond paste and coated in black Chocolate in SALZBURG and milk Chocolate in VIENNA.

MY FRIENDS THE SPANIARDSMY FRIENDS THE SPANIARDS :

Drink it and spread it, that’s the preference of the Spaniards. Traditional hot, thick Chocolate drunk especially in the evening with ‘CHURROS’, a kind of doughnut.

MY FRIENDS THE ITALIANSMY FRIENDS THE ITALIANS : GIANDUJA !

Italians love Chocolate ‘Gianduja’ containing hazelnut paste.
The speciality of TURIN is ‘BICERIN’. This traditional drink is made up of equal parts of coffee, Chocolate and cream. The Neapolitan tradition is to offer a little rectangle of black Chocolate with a cup of coffee.
‘BACI’ are mouthfuls of hazelnut or cherry-filled Chocolate.
LEONE since 1857.

MY FRIENDS THE DUTCHMY FRIENDS THE DUTCH : AMSTERDAM 1st TRANSIT PORT IN THE WORLD FOR COCOA !

In 1825, the Chocolate expert COENRAAD JOHANNES VAN HOUTEN invented the method by which a separation occurs on the one hand between the Cocoa butter and on the other the dry matter in a caked form. He developed the first soluble Cocoa. A Cocoa from which he had eliminated the acidity and the bitterness. Holland is the expert in powdered Chocolate.

Mijn vrienden, de Nederlanders / Amsterstam, de eerste doorvoerhaven van cacao

In 1825 vond de chocolatier, Coenraad Johannes Van Houten, de methode uit om langs de ene kant de cacaoboter en langs de andere kant de droge stof gepresenteerd in de vorm van een koek van elkaar te scheiden. Hij ontwikkelde de eerste oplosbare cacao. Een cacao die komaf maakt met de zuurtegraad en de bitterheid. Nederland, specialist in chocoladepoeder!

MY FRIENDS THE ENGLISHMY FRIENDS THE ENGLISH :

English people are very fond of the very ‘BRITISH TOFFEES’ , sweets coated in milk Chocolate. England is the world producer of finished products of chocolate makers.

- George CADBURY(Produces the first black Chocolate bar to eat).
- Joseph STORRS FRY and Sons (Sweets/Pastles /Cakes as well as medical preparations. The Fingers).
- Joseph ROWNTREE (Smarties/After eight).

MY FRIENDS THE IRISHMY FRIENDS THE IRISH : THORTONS

MY FRIENDS THE POLESMY FRIENDS THE POLES : WEDEL

MY FRIENDS THE JAPANESEMY FRIENDS THE JAPANESE : 

Fusion and harmony between Japan and the West. A meeting between western Chocolate and Japanese ingredients. Their Chocolates are delicately decorated.

MY FRIENDS THE AMERICANSMY FRIENDS THE AMERICANS : NATION OF THE CHOCOLATE BAR !

Americans love very sweet Chocolate bars but Chocolate is not the main ingredient. Their assets :

- They doen’t melt in your hand.
- They give energy.
- They can be nibbled anywhere.

They contain little Cocoa and are very sweet.
MILTON SNAVELY HERSHEY (Creamy Milk Chocolate).
MARS launches « MILKY WAY ».

MY FRIENDS THE MEXICANSMY FRIENDS THE MEXICANS :

- ‘CACEP’ Chocolates
- ‘ROSETE’ Chocolates (in bars).
- ‘ROGUIVA’ Chocolates (figurines in Chocolate with amaranth. They are Chocolate and amaranth sweets, having the form of prehispanic or traditional figurines).

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