According to Wikipedia there is no rule what is called Belgian chocolate and what is called Swiss chocolate just as for the place or the country it was made in.
History of Belgian Chocolate
The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a mold-able chocolate paste by adding melted cacao butter back into Dutch cocoa. By 1868, a little company called Cadbury was marketing boxes of chocolate candies in England.
Chocolate was only available in cocoa or liquid as hot Chocolate drink form;a Frenchman opened a shop in London at which solid chocolate for making the beverage could be purchased at 10 to 15 shillings per pound. At that price,only the wealthy could afford to drink it, and there appeared in London, Amsterdam, and other European capitals fashionable chocolate houses, some of which later developed into famous private clubs.
In London many chocolate houses were used as political party meeting places as well as high-stakes gambling spots, notably Cocoa-Tree Chocolate-House (later the Cocoa-Tree Club), which opened in 1698, and White’s, which was opened by Francis White in 1693 as White’s Chocolate-House. About 1700 the English improved chocolate by the addition of milk.
The reduction of the cost of the beverage was hampered in Great Britain by the imposition of high import duties on the raw cocoa bean, and it was not until the mid-19th century, when the duty was lowered to a uniform rate of one penny per pound, that chocolate became popular. until the late 19th century.
It was the Swiss who came up with the idea to add cocoa butter back into the chocolate and the method to do so, as well as being the creators of milk chocolate, the development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world…However, it was the Belgians who invented the praline and chocolate truffles with all their various exotic fillings and it became Belgian chocolates. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912
Milk Chocolate, Dark Chocolate or White Chocolate?
The Swiss are the masters of milk chocolate; over 80% of the chocolate consumed in the country is milk chocolate. When Swiss milk chocolate is compared to milk chocolate from other countries, the Swiss chocolate is creamier due to its higher milk content and it contains less cocoa and more sugar. By contrast, those who prefer dark chocolate, appreciate the higher cocoa content of Belgian chocolate. In other words, the Belgium chocolate it’s called as for dark chocolate and the Swiss chocolate is for milk.
White chocolate, prized for its rich texture and delicate flavor, is technically not a chocolate. White chocolate is made from cocoa butter with added milk products, sugar, and flavoring’s such as vanilla.
Do you know what is a good chocolate?
A good bar of chocolate is recognizable even before you taste it. The chocolate’s smooth and glossy, makes that tantalizing ‘snap’ sound when you break a piece off to share (or just to have a bite-sized piece, since sharing chocolate can be difficult), and starts to melt if you hold it in your hand too long.
Although some people do think that,chocolate after all is chocolate, so what is the difference what it is made of, but like any other foods,there is a major difference, artificial flavoring or it’s made of real flavoring? the same applies to chocolate, it will be a major difference on your palate and on your feelings, what the chocolate is made of, chocolate which has a great percentage of cocoa-butter will feel more elegant and rich, and will have a nice feeling eating it.
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