Take a wander through some of Paris’ top chocolateries, and you’ll encounter not just the French Patrick Roger and and Jacques Génin but the Belgian Pierre Marcolini or the Swiss-influenced Bretons Henri Roux and Philippe Pascoët. And while no matter what, each individual chocolatier will have characteristics that make him unique, these three big families of chocolate-making are actually quite distinct.
SWISS CHOCOLATE
Often hailed as the chocolate capital of Europe, the Swiss invented (and perfected) luxuriously creamy milk chocolate. Swiss chocolate also has an ultra-creamy texture thanks to the use of the conching technique, which involves warming the chocolate while you grind it.
BELGIAN CHOCOLATE
Many Belgian chocolatiers use emulsifiers to attempt to achieve the same texture as Swiss milk chocolate; as a general rule, Belgian chocolate is darker than Swiss. Belgians also invented both the praline and the filled chocolate, so if you’re visiting a Belgian chocolatier, opt for one of these rich, delicious creations.
FRENCH CHOCOLATE
French chocolate tends to be lower in fat than either its Belgian or Swiss counterparts: this is truly the place for lovers of dark chocolate to give into their vice! French chocolate bonbons tend to be dipped rather than filled like their Belgian counterparts, making for a thinner chocolate shell that melts more easily on the tongue.
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