| 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.
Transforming the seed pods of the tree theobroma cacao – literally “the food of the gods” – into the chocolate enjoyed around the world is a time-honored process. Each step offers a chance to be average... or extraordinary. For more than a century, Belgian chocolatiers have taken the higher path. Fine chocolate gains its taste, aroma and silky texture from an intensive blending method called conching; Cote d’Or uses a time-tested, proprietary method for precisely heating and cooling the chocolate confection to produce the perfect “snap”. Fine Belgian chocolate confection breaks without rumbling, melts smoothly in the mouth, and rewards the palate with a nuanced experience comparable to drinking fine wine. This tradition finds its highest expression in Côte d’Or. |
