Cazal

Cazal is the gateway to the taste of Heaven. As I've only noticed it recently, I had to stop by and sample the exquisite full creamy flavour of Belgium chocolate. Noelle the flower designer on this photo gave me a variety of naughty bites and I walked out with a bag full and a smile from ear to ear.

So the question is; which chocolate is better - Swiss or Belgium?

Personally I'm a Chocó alcoholic, so I LOVE both, but the weighing scale is to the favour of Belgium as they have Godiva!

In 1800 the Swiss began making milk chocolate are they are the masters. In 1879 it was Rudolph Lindt who thought to add cocoa butter back to the chocolate. It took Daniel Peter 8 years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk.

It was a Belgian company that was first to sell chocolates as tablets in 1840. In 1929, the Drape family, the original owners of Godiva, added the Belgian reputation of inventing and introducing chocolate truffle. Today Belgium produces 172 000 tons of chocolate per year with more than 2 000 chocolate shops throughout the country. Chocolate is now the way of life for the Belgian people.