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2. Belgian chocolate - Wikipedia

   en.wikipedia.org/wiki/Belgian_chocolate

   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. [ 4 ] The praline is an invention of the Belgian chocolate industry, [ 5 ] as is the ballotin , a kind of packaging associated with high-quality chocolate that was designed ...

3. Chocolate praline - Wikipedia

   en.wikipedia.org/wiki/Chocolate_praline

   Praline shop in Brussels. Such luxury shops typically also sell chocolate truffles.. A praline (/ ˈ p r ɑː l iː n / PRAH-leen), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a case of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.

4. Fruits de mer (chocolate) - Wikipedia

   en.wikipedia.org/wiki/Fruits_de_mer_(chocolate)

   Fruits de mer is a type of Belgian chocolate pralines made of dark and milk chocolate with a nougat filling, in the form of various seafood: seahorses, venus clams, mussels, starfish and various sea snails. The pralines are sold in chocolate shops, in supermarkets, and as handmade products in Konditorei shops.

5. Guylian - Wikipedia

   en.wikipedia.org/wiki/Guylian

   Guylian (/ ˈ ɡ iː l i ə n /, French:) is a Belgian chocolate brand and manufacturer best known for its seashell shaped pralines.The company was founded in 1958 in Sint-Niklaas, Belgium by Guy Foubert [1] and is now owned by the South Korean company Lotte Confectionery.

6. Belgian company takes 3D printing to chocolate

   www.aol.com/article/news/2017/04/17/belgian...

   The chocolate is ready to eat straight after printing, which can take from 10 minutes to three hours. Skip to main content. News. 24/7 help. For premium support please call: 800-290 ...

7. Antwerp hands - Wikipedia

   en.wikipedia.org/wiki/Antwerp_Hands

   The concept for these hand-shaped treats originated from a competition organized by the Royal Association of Master Pastry Chefs of Antwerp. In 1934, Jos Hakker, a Jewish pastry chef from Amsterdam, won the contest with his creation: a buttery, almond-flaked biscuit in the form of a hand, made from butter, sugar, eggs, flour, and flaked almonds ...