Belgian chocolate

Belgian chocolate (French: chocolat belge, Dutch: Belgische chocolade) is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture.

While the raw materials used in chocolate production do not originate in Belgium, the country has an association with the product that dates to the early 17th century. The industry expanded massively in the 19th century, gaining an international reputation and, together with the Swiss, became one of the commodity's most important producers in Europe. Although the industry has been regulated by law since 1894, there is no universal standard for the chocolate to be labelled "Belgian". The most commonly accepted standard dictates that the actual production of the chocolate must take place inside Belgium.

Belgium's association with chocolate goes back as far as 1635 when the country was under Spanish occupation shortly after chocolate had been brought to Europe from Mesoamerica. By the mid 18th century, chocolate was extremely popular in upper and middle class circles, particularly in the form of hot chocolate. Among them was 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. Contrary to popular opinion, however, Belgium's colonies did not play an important role in the foundation of the Belgian chocolate industry. By 1900, chocolate was increasingly affordable for the Belgian working class. According to one study, Belgium first started to export more chocolate than it imported in the 1960s, with exports of “Belgian chocolates” growing exponentially since 1980.

The praline is an invention of the Belgian chocolate industry, as is the ballotin, a kind of packaging associated with high-quality chocolate.

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