英语翻译When it comes to chocolates,there are the everyday candy bars we consume every day,the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores,and then there is Belgian chocolate.Belgian chocolate is

英语翻译When it comes to chocolates,there are the everyday candy bars we consume every day,the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores,and then there is Belgian chocolate.Belgian chocolate is
英语翻译
When it comes to chocolates,there are the everyday candy bars we consume every day,the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores,and then there is Belgian chocolate.Belgian chocolate is considered to be the gourmet standard by which all other chocolate confections are measured.Even the Swiss,known for their own high quality chocolate,imported the basic recipe from French and Belgian chocolatiers.
What makes Belgian chocolate unique is the quality of ingredients and an almost fanatical adherence to Old World manufacturing techniques.Even in today's world of automation and mass production,most Belgian chocolate is still made by hand in small shops using original equipment.In fact,these small chocolate outlets are a popular draw for tourists visiting Belgium today.Much like wineries,tours of Belgian chocolate shops include tastings and exclusive souvenirs.
Belgian chocolate itself has been popular since the 18th century,but a new process created by Jean Neuhaus in 1912 increased its popularity ten-fold.Neuhaus used a special version of chocolate called "couverteur" as a cold shell for what he called 'pralines'.These pralines are not the same as the sugary treats offered in American candy shops.Belgian chocolate pralines could be filled with a variety of flavored nougats or creams,such as coffee,hazelnut,fruit or more chocolate.Few other chocolatiers in Neuhaus' day could duplicate the complex flavors of his pralines.Many of the Belgian chocolate praline companies are still in operation today- Leonidas,Neuhaus,Godiva and Nirvana are famous for their gourmet pralines.
One technical advantage Belgian chocolate has over other chocolatiers is the storage of couverteur before use.In the chocolate making process,the cocoa beans are ground and mixed with sugar and cocoa butter and then smoothed out through tempering (careful addition of heat).Most chocolate companies receive their chocolate in solid form,which means it must be reheated in order to be usable.Belgian chocolate companies often receive their couverteur in heated tanker trucks soon after the tempering process.Because the chocolate has not cooled,it retains much more of the aroma than the cooled varieties.

英语翻译When it comes to chocolates,there are the everyday candy bars we consume every day,the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores,and then there is Belgian chocolate.Belgian chocolate is
当我们谈论到巧克力时,就会想到我们日常消费的糖果,咖啡店和专卖店里的偏向于外来的godiva或者Ghirardelli风味的巧克力,然后就是比利时巧克力.和其他巧克力制品比起来,比利时巧克力被认为是绝对的美味.甚至是众所周知的出产高质量巧克力的瑞士,也是从法国和比利时的巧克力商进口基本配方.
是什么让比利时巧克力如此独特?材料的质量和近乎狂热的遵循旧时的制造技术.即使在当今大规模自动化生产的影响下,很多比利时巧克力仍然保持用原始器具进行作坊式的手工制作.事实上,这些小型的巧克力店是当代旅游者访问的流行趋势.很像是酒商,比利时巧克力店的参观包括品尝和独家纪念品.
比利时巧克力开始流行于18世纪,之后又由jean neuhaus实现的新突破让它的流行度增长了十倍之多.newhaus使用了一个以“couverteur”为冷壳制作的独特版本,他叫它“果仁巧克力”.这些果仁巧克力可不和那些美国糖果店里出售的含糖的甜点一样.比利时果仁巧克力可以填充多种口味的坚果或者奶糖,比如咖啡,榛子,水果或者其他巧克力.少数几家巧克力商在neuhaus盛行的时期可以重复做出这种复杂的果仁口味.很多比利时果仁巧克力公司至今还仍在运作,像是leonidas,Neuhaus,Godiva 和Nirvana 都是以美味的果仁而著称的.
一个比利时巧克力独有的技术优势就是“couverteur”的用前储存.在巧克力的制作过程中,可可豆是底料,它与糖和可可油混合,然后通过回火使其平滑.很多巧克力公司收到巧克力时已是固态成型的,也就是说,它们必须被再次加热才可使用.比利时巧克力公司经常在回火之后马上就收到它们的couverteur,由于巧克力还没有冷却,所以比起很多被冷却了的产品它保留了更多的香味.