Belgian Chocolate

Belgian Chocolates
are still made by the old methods.
As with all arts and crafts products, the presentation is entirely hand-made.
The most important part of chocolate is the seed of the cacao plant, i.e. the cocoa bean.
For centuries the Mayas enjoyed the positive effects of cacao based on practical experience. In recent years more and more scientific studies are confirming this century-old knowledge. Many call chocolate a magical food. Literally "the food of the gods"
Belgians consume more cocoa per capita than any other people on earth - 10 times more than the world average. It's no surprise, given the exceptional quality of the chocolate they're accustomed to eating.
Fine Belgian chocolate confection breaks without rumbling and melts smoothly in the mouth. It makes you smile!

It has been proven that chocolate is indeed healthy. Below are five characteristics of chocolate that contribute towards a healthy functioning body.

Rich in anti-oxidants
Lowers the blood pressure
Improves the cholesterol balance
Strengthens the defence mechanism

In any case, chocolate has always known how to arouse passions.
Chocolate is not only good for the body but it also has a positive effect on the human mind. Chocolate contains small amounts of caffeine and theobromine (both stimulants), serotonin and phenylethylamine, which (just like carbohydrates for that matter) help combat stress and also have anti-depressant characteristics.
Finally, there are also a lot of mineral salts in chocolate (particularly magnesium: 110 mg in 100 g) and B-complex vitamins.

A study by Chantal Bismuth, professor in toxicology at the Hôpital Lariboisière in Paris, explains that "cacao is a complex substance that is made up of at least 800 different molecules, a number of which have a known pharmacological effect."
For example, chocolate is said to have an anti-depressant effect, be a source of pleasure that goes further than sensual enjoyment and in addition chocolate is said to be a psychological stimulant and a source of well-being for humans.
Finally, chocolate is said to improve the memory.

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I live in Sint-Niklaas (East Flanders, Belgium), the city where the well known Guylian Chocolate Sea-Shells are Manufactured
In fact Guylian is just around the corner and I love the Chocolate SeaShells, honestly, seriously, it is totally heaven in your hands...
Guylian is world famous for its exquisite Belgian Chocolate Sea Shells,
The seashells, or Perles d'Ocean, have a nice, definite chocolate flavor on the outside, and a creamy milk chocolate truffle filling. There are several flavors including orange, vanilla and hazelnut.
The Sea-Shell chocolates are always creamy without being mushy or waxy.
The Guylian Sea Shells Original Praliné are now sold in over 100 countries around the world. The packaging is instantly recognisable: a white box with a window unveiling the beautiful chocolate treasures inside, decorated with a brown ribbon and embossed golf foil logo making it the perfect gift.
Did you know that every time a box of Guylian's Original Chocolate Seashells is sold, a portion of the proceeds go to Project Seahorse, a group devote to trying to preserve seahorses. Find more about this project here: http://www.guylian.be/en/project-seahorse/guylians-sponsorship/

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Godiva Small All Dark Chocolate
Godiva 19 Piece Chocolate

Godiva Chocolate Creme Coffee

Godiva Large All Milk Chocolate

Godiva 8 Piece Truffle Gift Assorted Chocolate
Godiva Chocolate Creme Coffee 24 bags 2oz

Cuisinart Smart Stick Hand Blender with Whisk and Chopper Attachments

chocolate Mint Triangles
1/2 cup butter (softened)
1 cup sugar
4 eggs
11/2 cups chocolate syrup
1 cup all purpose flour
Mint Layer: 2 cups confectioners sugar
1/2 cup butter
2 tablespoons green creme de menthe
Chocolate Glaze:
6 tablespoons butter
1 cup chocolate chips

Mint Layer:
In small mixer bowl, combine all ingredients and beat until smooth.
Chocolate Glaze:
In small saucepan over low heat, melt butter and chocolate chips, cool slightly

Triangles;
Heat oven to 350 degrees.
Grease pan.
In large mixer bowl, combine butter and sugar, add eggs, beat until smooth
Add syrup and flour; beat until blended.
Poor into pan and bake 30 minutes
Cool completely
Spread mint layer on cake; cover and chill
Pour Chocolate Glaze over dessert and chill
Cut into squares, cut squares into triangles

Cuisinart Smart Stick Hand Blender with Whisk and Chopper Attachments

Cocoa Fudge Cake
1 cup Flour
3/4 cup granulated sugar
1 cup chocolate fondue
Sephra Chocolate Fondue - Dark Callebaut
1/4 cup cocoa
3/4 teaspoon baking soda
3/4 cup buttermilk
14 cup shortening
2 eggs
1/2 teaspoon salt

With the Cuisinart Smart Stick Blender:
-Beat egg whites until they form stiff peaks.
-Mix all the ingredients (except egg whites) together in a large bowl.
-Add the egg whites
-Pour into pan and bake at 350 degrees fir 30 minutes.

chocolate Mint Triangles

1/2 cup butter (softened)
1 cup sugar
4 eggs
11/2 cups chocolate syrup
1 cup all purpose flour
Mint Layer: 2 cups confectioners sugar
1/2 cup butter
2 tablespoons green creme de menthe
Chocolate Glaze:
6 tablespoons butter
1 cup chocolate chips

Mint Layer:
In small mixer bowl, combine all ingredients and beat until smooth.
Chocolate Glaze:
In small saucepan over low heat, melt butter and chocolate chips, cool slightly

Triangles;
Heat oven to 350 degrees.
Grease pan.
In large mixer bowl, combine butter and sugar, add eggs, beat until smooth
Add syrup and flour; beat until blended.
Poor into pan and bake 30 minutes
Cool completely
Spread mint layer on cake; cover and chill
Pour Chocolate Glaze over dessert and chill
Cut into squares, cut squares into triangles


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Having a birthday party?
here's a recipe, easy to make (no baking just refrigerate)
let your child(ren) help you make it, cooking together is fun!


Bookmark this on DeliciousNew Chocolate birthday Pie Recipe

1 cup Belgian Chocolate Blend
(or chocolate chips)
3 tablespoons milk
2 tablespoons powdered sugar
2 tablespoons brown sugar
4 eggs, separated
1 teaspoon vanilla
1 tablespoon fresh orange juice
Heartland Pie Shells
whipped cream
chocolate shavings

Melt chocolate chips with milk
cool slightly
Add egg yolks, vanilla and brown sugar
Beat egg whites until stiff, add the powdered sugar
Fold whites into chocolate mixture
Pour into pie shell
Top with whipped cream
Garnish with chocolate shavings
Refrigerate


Bookmark this on DeliciousCandy Cake, easy to make
1white cake mix
1large instant vanilla pudding
1/2 cup oil
4eggs
16 oz sour cream
1/2 cup sugar
1 teaspoon cocoa powder
1 pound orange slice candies

Preheat oven to 350 degrees.
Grease a cake pan
Mix cake mix, pudding, oil, eggs, and sour cream together
Bead well by hand till completely mixed, set aside.
Mix sugar, cocoa and orange slice candies (chopped)
Pour 1/3 of the cake mixture into the pan
Pour half the sugar mixture into the pan
repeat with remaining batter and sugar mixture
end with a layer of cake mix
Bake at 350 degrees for 60 minutes


Bookmark this on DeliciousTriple Chocolate Cookies:
Makes 22 cookies
2/3 cup butter
2/3 cup sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
2 ounces chocolatedrops, melted
1 1/2 cups flour
5 oz Belgian Dark Chocolate (chop it)
3 oz Belgian Withe Chocolate (chop it)

Heat oven to 325 degrees.
Lightly grease a cookie sheet
In large bowl, beat butter, sugars, egg, vanilla, and melted chocolate until fluffy and ad flour. Increase mixer speed gradually and beat just until blended.
Stir in dark and white Belgian Chocolate.
Drop heaping tablespoonfuls of dough onto cookie sheet.
Bake for 17 minutes
Cool on cookie sheet, about 5 minutes.


Bookmark this on DeliciousChocolate Brownies:
1/3 cup all-purpose flour
3 tablespoons Dark Chocolate Hot Cocoa Powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3 bars (1.5 ounces each) Dark Belgian Chocolate , chopped
5 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1 tablespoons light corn syrup
1 tablespoon water
3/4 teaspoon instant espresso powder
1 large egg
2 teaspoon vanilla extract
1/4 cup finely chopped walnuts or pecans


Bookmark this on DeliciousMocha Fudge Filling:
2 tablespoons coffee liqueur
2 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
3 bars (1.5 ounces each) Dark Belgian Chocolate , chopped
1/4 cup evaporated milk
1 tablespoons light corn syrup
1 tablespoons unsalted butter, softened

Make Brownies:

1. Position oven rack in center of oven. Heat oven to 350°F. Line bottom of 15 1/2 x 10 1/2 x 1-inch jellyroll pan with foil, leaving 2-inch overhang on short ends of pan. Fold overhand underneath pan. Generously butter foil and sides of pan.

2. In a small bowl, whisk together flour, baking soda, cocoa powder and salt until thoroughly blended.

3. Place chocolate in medium bowl. In medium saucepan, combine butter, sugar, corn syrup, water and 3/4 teaspoon espresso powder. Cook over medium heat, stirring constantly with a wooden spoon, until sugar is dissolved and mixture comes to rapid boil. Remove pan from heat and pour hot mixture over chopped chocolate. Let mixture stand for 30 seconds to melt chocolate; whisk until smooth.

4. Add egg and 2 teaspoons vanilla extract and whisk until smooth. Stir in flour mixture until blended.

5. Scrape batter into prepared pan. Using small, offset metal cake spatula spread brownie batter into thin, even layer. Sprinkle chopped nuts over top of batter.

6. Bake for 10 to 12 minutes until brownie is just set. Set pan on wire rack and cool completely. Freeze pan with cooled brownies for at least 20 to 30 minutes, until firm.

Make Filling:

1. In a small cup, combine coffee liqueur, 2 teaspoons vanilla extract and 1/2 teaspoon espresso powder.

2. Place chocolate in microwave-safe bowl and microwave on HIGH for about 45 seconds. Let stand 30 seconds then whisk until smooth. Microwave in 10-second intervals, if necessary, until chocolate is melted.

3. Combine evaporated milk, corn syrup and coffee mixture into a blender. Add butter and melted chocolate. Cover and blend at low speed until filling is thick and creamy. Use immediately.

Assemble Brownie Layers:

1. Using foil overhang as handles, transfer brownies to flat baking sheet. Cover brownies with a second flat baking sheet or cutting board and invert brownies. Carefully peel off foil. Using large, sharp knife, cut brownie rectangle i