 |
|
Belgian Pralines |
|
|
The luxury chocolate trade is centred around Belium and
Belgian companies. The cornerstone of this position is the Belgian praline - a chocolate layer
covering a soft fondant centre.
The Duke of Plessis-Pralin, an ambassador serving Louis XIII
is responsible for naming pralines. He had the idea of inventing a candy that would distract the rebels of Bordelais.
When discussing this with chef the idea was born to coat almonds in a sugar-based crust, and so the idea of
the praline was born.
Belgium pralines, were first made in the year 1912. Jean Neuhaus, founder of the famous Neuhaus-brand,
invented a chocolate shell that could be filled with cream or nut pastes. In essence, he invented the
real Belgian chocolate: the praline.
Belgian pralines are chic and elegant. Appropriate packaging was therefore needed to protect them from
being broken. In 1920 Jean Neuhaus came up with a solution to his problem, designing a suitable
packaging for his pralines: the famous rectangular box, also known as the ballotin, that to this day
cherishes Belgian chocolates all over the world. Until Neuhaus's revolutionary packaging, Belgian pralines
were wrapped in small cone-shaped paper bags.
Belgian pralines remain as popular as ever. Industrialisation has reduced prices and allowed pralines
to be enjoyed by not only the moneyed classes. Regardless of this, they still retain an air of luxury
and decadence which only adds to our appreciation.
|
|
|
|
Belgian Pralines |
|
