Chocolate traditionally continues to do well, but our frozen potatoes and vegetables, along with meat and dairy, are also in great demand internationally. Exports rose by no less than 3.5% in 2018 compared to 2017, a historic record. On a national level, it boasts a turnover of more than 27 billion euros. This was announced by Fevia, the federation of the Belgian food industry.

 

 

Neighbouring countries, such as France and Germany, are our largest export markets, but the expansion is particularly noticeable in sales regions further away. Overseas markets such as the US, Canada, China and South Korea grew by as much as 18%.

Flanders accounts for some 82% of the country’s food production. It is the most important industrial sector, responsible for more than a quarter of all industrial companies.

The post Belgian food exports hit record high appeared first on Brussels Express.

Octave, becomes the first restaurant in Antwerp to offer dishes with chocolate as the main ingredient.

With their​ joie de vivre, Executive Chef, Thomas Van de Weyer and Master Chocolatier Patrick Aubrion delight customers with Belgian dishes and desserts with a twist. Thomas combines flavours in a way no one else can. Patrick worked closely with Pierre Marcolini for 14 years.

They offer both sweet and salty dishes, based on cocoa.

 

View this post on Instagram

 

Octave offers pure Belgian cuisine that combines classic flavours with contemporary influences. Enjoy it all in an intimate setting. For more info check link in bio #octaveantwerp #restaurant #belgiancuisine #setting #dining #wineanddine

A post shared by Octave (@octaveantwerp) on Feb 22, 2019 at 3:54am PST

However, you can find classics on their menu as well. All Octave dishes are prepared with fresh ingredients and seasonal products. They offer a lunch menu in the afternoons and guests can enjoy a comprehensive menu in a delightful setting for dinner. Octave also serves delectable desserts throughout the day, prepared in their own Bean to Bar studio.

The Story behind Octave

Octaaf Callebaut was born in a family of beer brewers. However, he didn’t really know what to do with his life. Brewing beer just wasn’t his thing. In the end, his father entrusted him with the eighth production line of the family company, adding: “Just figure out for yourself what you want to do with it.” In the back of the factory, Octaaf silently started to experiment with cocoa beans, sugar and milk.

In 1911, the smell of Octaaf’s first chocolate creations started to overtake the beer scent that used to dominate in the family company. Driven by curiosity, the factory’s workers come to have a look. “What’s that syrupy substance?”, one of them asks. He’s the first one to taste the chocolate straight from the pot. Other colleagues follow his example, and they are all enchanted by the velvety, sweet taste. News of the birth of the delicious chocolate spread fast.

Encouraged by his wife Juliette, Octaaf goes looking for new tastes, techniques and products. The flavours he creates keep on enchanting everyone. The eighth line becomes world famous and turns into the global chocolate empire it is today. Today, the brewery is no more, but Wieze now has the biggest chocolate factory in the world.

As Octaaf was a Belgian taste pioneer, taste is exactly what restaurant Octave is all about.

The post Only in Belgium: Try chocolate-based dishes at Octave appeared first on Brussels Express.

The post Belgium-based Euphrasie Mbamba’s pralines are taking the world by storm appeared first on Brussels Express.

Choco-Story Brussels was created in May 2014 when the Van Lierde – Draps and Van Belle family united their efforts for the continual promotion of quality Belgian chocolate by opening their excellent educational, gourmet and great fun museum to the public. During the first year more than 75,00 people visited the Brussels Museum of Cocoa and Chocolate.

This year the Choco-Story has a new location, just a few steps away from the famous Manneken Pis, located in rue de l’Etuve. Now it’s « bigger, more interactive and still as greedy as before ».

As the visitor walks through the different exhibition rooms, she can learn the history of this precious commodity, from its origins to its transformation as a finished product. Samples of chocolate can be tasted during the visit and you can watch a demonstration given by the master chocolate-maker. Visitors are free to wander around the museum on their own or accompanied by a guide.

By visiting Choco-Story Brussels, you will learn how first the Mayas, then the Aztecs, grew cocoa trees, how the cocoa bean conquered Europe and how cocoa is made into chocolate. A master chocolate-maker will prepare pralines right in front of you.

Tasting chocolate is of course a part of the tour and there is a shop for those of you who want more!

Choco-Story is open from Monday to Sunday from 10 am to 5 pm.

The post The Chocolate Museum has a new and larger home appeared first on Brussels Express.

Come on down to Tour & Taxis for a fun and delicious day out. In the 8,000sqm event space, you’ll have the  chance to meet more than 130 chocolatiers, pastry chefs, confectioners, designers and cocoa experts! This year, the Salon will be celebrating the theme of taste and naturality: Nature offers something to suit all tastes!

Thanks to a combination of education, tradition and new “Bean-to-Bar” businesses, the origins and benefits of chocolate will be revealed at the Salon to the general public. Peru, Madagascar, the Dominican Republic and other cocoa-producing countries will be giving consumers the opportunity to see and understand the origins of the bean and the land in which it grows. The trend towards healthier products will be also highlighted through the latest chocolate innovations and activities on show. The Salon du Chocolat is here to show you that, now more than ever, it is good to become a chocolate- and cocoa-addict.

This year’s Salon is here to unveil all of the secrets and flavours of the bean!

A DELICIOUS AND INDULGENT OPENING EVENING – FOR A  GOOD CAUSE

So what if you could experience the Salon as a special guest and be the first to see the chocolate fashion show – and for a good cause, no less? You can! The Salon du Chocolat will be opening its doors for an opening evening on Thursday the 21st of February to raise money for Télévie. This is a great opportunity for chocolate-lovers to enjoy a wonderful evening out while supporting a good cause: Télévie was founded in 1989 to finance cancer and leukaemia research in adults and children.

In the presence of: Philippe Close, Burgomaster for the City of Brussels and Ambassadors of cocoa-producing countries

Price: 20€ per person, with 6€ going to Télévie
Tickets are available upon reservation only at brussels.salon-duchocolat.com and the visit.brussels and agenda.brussels websites

On the agenda at the Salon

FASHION / THE CHOCOLATE CATWALK
Every day, the Cacao Show Podium: Get an exclusive first look at the 15 exceptional dresses unveiled during the opening evening, and which will be revealed to the public in a fashion show every day at 5pm. Chocolatiers and designers are already teaming up to take on 2019’s theme of Nature, gearing up for a deliciously avant-garde fashion show.

Here are some of the chocolatier and designer tag teams lining up for the 2019 show:

Belvas & Lauranne De Jaegher
Carré Noir (Mélanie Lemmens) & Marie Lovenberg
Chocolaterie Valenza (Dave van Luyck) & Dirk Vervoort
Frederic Blondeel, voted “Chocolatier of the Year 2018” by Gault&Millau & the Peruvian designer Ricardo
Davila
Institut Émile Gryzon & Gohar Gabrielyan
Jean-Luc Decluzeau & Angel Sewing
Laurent Gerbaud & Patou Saint Germain
Leonidas (Daniel Stallaert)
Millesime Chocolat & Giovanni Biasolo
Nadia Flecha Guazo (Cho-kolate)
Valentino Chocolatier & Sixtine Anne de Molina
Van Dender & Melissa Martin Ciudad

RECIPES / CHEFS TAKE TO THE STAGE!

Every day, the Cacao Show Podium: Every hour, the Pastry Show Podium will see top chefs and master chocolatiers take to the stage, showcasing their finest chocolate recipes and sharing their tips and tricks with the audience.

CONFERENCES / CHOCOLATE CULTURE

Every day, the Cacao Show Podium: Visitors will have the opportunity to expand their knowledge and discover the many facets of chocolate and cocoa during the series of expert conferences. Among the themes discussed this year are: Bean to bar, Pastry, Chef Portraits and Master Classes on chocolate and wine, whisky and rum pairings.

INDULGENT WORKSHOPS & MASTER CLASSES

Masalto, the espresso specialist, will set up a bar right in the heart of the Salon du Chocolat where you can buy coffee (all day long) or take a “Coffee & Chocolate Pairing” master class with full chocolate and coffee tastings (twice per day).
Chocolissimo & Zaabär will be hosting free chocolate/cocoa-focused cooking workshops every day of the Salon.
The Roger Lambion Institute will feature demonstrations on their stand all day long. On the agenda: chocolate moulding, enrobing and showpieces.

BEER & CHOCOLATE

This year, the Salon is proud to pay homage to the pairing of beer and chocolate, the two most iconic products in Belgium’s culinary canon. Come down to the dedicated Duvel beer space to try their pairings of beers and pralines, in partnership with a chocolatier.

SHOWCASING THE NEXT GENERATION

The “Young Talents” space, sponsored by the City of Brussels, is back again this year to shine a spotlight on the brightest new talent from in and around Brussels, such as Eugène Chocolatier and Vanessa Renard Chocolaterie.

THE BEAN TO BAR VILLAGE

The Bean-to-Bar Village is back again this year, featuring companies such as Bean to Bar, Legast Artisan Chocolatier, Mi Joya, Millesime Chocolat and Munsakao. Now more than ever, bean-to-bar is the force driving the industry forward. More and more passionate chocolatiers have taken the plunge and started up their own bean-to-bar companies. This approach combines pleasure and mindfulness, and is fully in line with the current enthusiasm for natural flavours, authenticity and traceability sought by today’s consumers.

ACTIVITIES FOR KIDS

Little chocoholics will want to head down to Chocoland for the introduction to chocolate workshops, specially developed for younger hands and palates – in partnership with the Institut Emile Gryzon.

Sign up at the Salon, places are limited. 12 children per workshop, one every hour. Workshops are open to
children from 6 to 12 years old.

Entrance Fees:
In advance – until February 21st at midnight:

Adult Friday: €8.50 – Saturday or Sunday: €10
Children from 3 to 12: €5
Free for children under 3
Senior (from 60) : €8.50
Student (on presentation of proof) : €8.50
Family Pack: 2 adults + 2 children between 3 and 12: €26
Opening Night – Thursday, 21st February 2019 – advance tickets only: €20

From February 22nd:

Adult Friday: €9 – Saturday or Sunday: €11
Children from 3 to 12: €5
Free for children under 3
Senior (from 60 ) : €9
Student (on presentation of proof) : €9
Family Pack: 2 adults + 2 children between 3 and 12: €27 on Friday / €28 on Saturday or Sunday

For more information, visit their website.

The post 6th Edition of the Salon du Chocolat in Brussels appeared first on Brussels Express.

Schaerbeek Museum of Beer

The small Museum of Beer is located in the workshop of a former school. It is surrounded by a beautiful garden. This inconspicuous place gives you a taste of the famous beer called Schaerbeekoise, which is unique and not available anywhere else.

Its scenography shows the various states of beer production and a collection of around 2000 beer bottles, many of them are accompanied by their brand glass.

The museum encourages you to approach the history of brewing such as: old beer-making machines, coopers’ tools, pub and beer signs, various publicity materials and even documents from former or existing breweries.

Cheers!

The Belgian Chocolate Village

The Belgian Chocolate Village (BCV) is one of the largest museums dedicated to chocolate. It covers more than 900 m². The tour shows the history of chocolate, its culture and production, the associated benefits for health. It appeals to all the visitors’ senses through different activities being held in the museum.

The permanent exhibition displays chocolate sculptures made by Belgian chocolatiers: the Atomium, the Cinquantenaire, as well as Greek mythological creatures made of chocolate. You can also witness the creative process of making chocolate by a local artisan chocolatier.

There is also a tropical greenhouse, an indoor orangery with cacao trees and other exotic plants. Finally, there is a boutique where chocolate lovers can buy handmade chocolate from all around Belgium.

Mmm!

Brussels Museum of the Mill and Food

The museum is a National Heritage building, located in an old mill. The permanent exhibition shows the milling process, milling techniques, its milling history and energy use. The exhibition is completely changed each year to highlight different aspects of food.

This year the museum holds the exhibition ‘Kids menu. A big history of little eaters.’

It’s all about the way children are fed from the time they are babies and onward. Moreover, the exhibition tries to compare Belgian cultural heritage with other cultures. The theme is covered by explanatory texts, period objects, photographs, archival documents from various Belgian and foreign collections. It is presented with the help of dynamic display. It also explains the children’s appetite for sweets and fast food.

Bon appetit!

The post Experience 3 food museums in Brussels for less than 10 euros appeared first on Brussels Express.

This issue was discussed in plenary session of the Brussels Parliament last Friday, as described by Belgian newspaper DH.

« I regret the lack of initiative of Didier Gosuin (Défi), Brussels Minister of Labour, who discards his responsibilities in the matter on the grounds that Citydev has no land available for sale, » said MP Gaëtan Van Goidsenhoven (MR). « It would be a great pity to see once again a flagship of our economy, providers of more than 300 jobs, leave the Region. »

For his part, the cabinet of Didier Gosuin wished to qualify this opinion. « Six months ago, Leonidas executives expressed their intention to find a new place to consolidate their services, by centralizing their headquarters where the production center is located, with the storage center. The company immediately turned to us to find a new site that meets their needs. Citydev offered them five sites but none correspond to their needs, and we are still in discussion with Leonidas to propose a new location. The relationship goes well with the company and we do not despair of finding a new place, » reported Gosuin’s cabinet.

The post World-famous chocolate maker Leonidas might be leaving Brussels appeared first on Brussels Express.

Chocolate makers, aficionados and other stakeholders of the cacao sector will have the chance on World Cacao and Chocolate Day to learn more about “bean-to-bar” chocolate, sensorial analysis and tasting, the ecological features of sea freight, the history of chocolate through the centuries and the journey from a cacao pod to a chocolate bar, in the Guichets room.

In the Courtyard, participants will have the opportunity to taste several Belgian and international bean-to-bar chocolates and meet with the local chocolatiers, most of them being chocolate makers and producing their own chocolate from scratch.

When:

Saturday, September 29th, from 10h until 18h

Where:

House of the Capital Region
Rue Royale
1000 Brussels

• info@choco-story-brussels.be
• http://www.choco-story-brussels.be

The post International Cocoa and Chocolate Day in Brussels appeared first on Brussels Express.

Why did I come to Brussels?

Like so many others in this truly multicultural city, I came for love. Unfortunately, this love didn’t last, but my love for chocolate did, and in the more than ten years I’ve been in Brussels now, has continued to thrive. Growing up in Toronto, I knew chocolate to be a sickly sweet confection, devoid of any flavour besides sugar. In Canada, chocolate was made by candy companies, in Belgium, it is in the domain of chocolatiers, true artists who study and hone their craft like any good sculptor or painter would. Brussels may be the capital of Europe, but it is also the capital of chocolate. Many of the best chocolate makers can be found here nestled among the antique stores on the Grand Sablon, and the others are an easy metro or train ride away.

What are my favourite places in Brussels?

Like many writers, I have a disciplined routine. Tuesday morning, and Wednesdays and Fridays are for honing my craft. But before I can even pick up my pen and crawl back into bed (my favourite place for creating and where I’m writing this article now), I put on the kettle and eat precisely two pieces of chocolate. I cannot skip the chocolate. It’s as if it wakes up my senses, my creativity, my curiousity. Without it, I simply cannot write. Taking away my chocolate would be worse than taking away my pen. Sometimes, at extremely busy periods, this chocolate is a couple of squares of Cachet’s almond and sea salt bar that I’ve picked up at my local grocery store, but ideally, it is from Frederic Blondeel on Place St. Catherine, or Joost Arijs which I can always find in the impressive chocolate section of the Rob supermarket, or the award-winning Centho (the best caramel pralines I’ve ever had) and now, their soon to open shop on rue Franklin. When friends come to visit, I always take them over to the Galleries St. Hubert. This glorious 19^th century shopping arcade and its arches, pilasters, and glass dome in the Italian Cinquecento style is home to the first Neuhaus store. Originally a pharmacy, it is here that the praline as we know it today was invented. In 1857, Jean Neuhaus covered his medicines with chocolate to make them more appealing to his customers. You can still see the original pharmacy fixtures in the shop today.

Why is Brussels extra special for me?

Besides the chocolate, put simply, Brussels has been good to me. As a result of living in Brussels, I have met some of the most incredible people – talented, intelligent, compassionate – and have forged friendships that have helped me grow both as a creative person and a human being. Half the week, I follow one passion and work in the field of Corporate Social Responsibility and in the other half, I am a writer and creator with a passion for novels and porcelain. In this city, not only is my dual life possible, it is embraced. People may complain about the weather here, but this city has a soul unlike any other. Brussels, je t’aime.

Good to know

An anthology by Brussels Writers – The Circle – will be launched on the 22nd of November at Waterstones in Brussels, and is also available online here.

The post Brussels Writers Series III – The Power of Chocolate appeared first on Brussels Express.

Sure, Leonidas pralines are easily bought during this fair and the Neuhaus – making-of – demo of the iconic Caprice draws visitors’ attention, but this Salon du Chocolat is particularly fun for those cocoa-inamoratos that want to dig deeper into the world of chocolate.

Take your chance to taste and buy fruity and salty bonbons, sandwich spread without palm oil or Indian spiced chocolate. Learn from chocolatier Callebaut how chocolate is made from the very beginning. Taste the Nutty Thins from Belgian hipster Baru, which mostly sells their chocolate flakes through niche delis.

In the Young Talent Space you can meet among others a family from Tervuren that a year ago decided to start a chocolate company under the name Mi Joya. Get acquainted with pure Colombian chocolate and proceed your adventure at the booth of Peru Organic, a company founded in the heart of the land of the Incas. Encounter the Chocolat Beussent Lachelle, a company that started as a family business thirty years ago and now owns its own cocoa plantation in Equador. This French chocolatier controls the entire chocolate production process: from the growth and harvest of cocoa to the finishing touch of the praline. Like this, an honest product with a fine taste is guaranteed.

A message to those people that are not into chocolate but end up at shed 3 and 4 of Tour&Taxis this weekend anyway: don’t worry. Leave the chocolate stands where they are and enjoy your Duvel beer, accompanied by an Arabic pastry, some marshmallows or a carrot cupcake while you check the catwalk for models presenting couture outfits. Beware though, that a complete escape is not possible: the fashion is made from chocolate!

The post Chocolate & Cocoa: The Great Adventure appeared first on Brussels Express.