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Belgian Chocolate: photo of the dish
Illustrative photo: Simon A. Eugster — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Belgian Chocolate

Belgian chocolate is renowned for its smoothness and the quality of its cocoa, crafted since the 19th century in Brussels, Antwerp and Bruges. It is enjoyed as a bar, in bite-sized pieces, or melted into desserts, with a silky texture and a balanced flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Chop the chocolate into even pieces so it melts uniformly.
  2. Heat the cream in a small saucepan until it starts to shimmer, without letting it boil.
  3. Pour the hot cream over the chocolate, let it sit for 1 minute, then stir gently until you have a smooth ganache.
  4. Stir in the butter, icing sugar, salt and vanilla until glossy.
  5. Pour into a mould or tin lined with baking paper and spread evenly.
  6. Scatter over the flaked almonds if using, and chill for 2 hours before cutting.

Variations and tips

Mendiant. Add hazelnuts and raisins to the mixture before pouring it into the mould.

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Original Ecomely recipe.