Belgian chocolate (French:
chocolat belge, Dutch: Bel-
gische chocolade) is choco-
late produced in Belgium.
A major industry since the
19th century, today it forms
an important part of the na-
tion’s economy and culture.
While the raw materials
used in chocolate produc-
tion do not originate in
Belgium, the country has
an association with the
product that dates to the
early 17th century. The in-
dustry expanded massively
in the 19th century, gaining
an international reputa-
tion and, together with the
Swiss, became one of the
commodity’s most import-
ant producers in Europe.
Although the industry has
been regulated by law since
1894, there is no universal
standard for the chocolate
to be labelled “Belgian”.
The most commonly ac-
cepted standard dictates
that the actual production
of the chocolate must take
place inside Belgium.
BELGIAN
C H O C O L AT E
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