The reputation of Belgian chocolate
Belgian chocolate enjoys an enviable international reputation, thanks in particular to the fine balanced taste created by the quality of the cocoa butter.
Since 2003, European Union legislation allows the use of up to 5% of vegetable fats other than cocoa butter (such as palm oil) in chocolate.
This added ingredient is regarded as tantamount to a loss of quality, hence chocolate manufacturers in Belgium continue to use 100 % cocoa butter. This policy is a guarantee that the quality of Belgian chocolate is appreciated throughout the world.