{"id":2912,"date":"2025-09-19T15:47:12","date_gmt":"2025-09-19T13:47:12","guid":{"rendered":"https:\/\/daniellepacheco.es\/?p=2912"},"modified":"2025-09-21T12:04:40","modified_gmt":"2025-09-21T10:04:40","slug":"que-significa-chocolate-belga","status":"publish","type":"post","link":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/que-significa-chocolate-belga\/","title":{"rendered":"Qu\u00e8 vol dir xocolata belga?"},"content":{"rendered":"

S\u00f3n molts els clients de la meva botiga que em pregunten si venc \u00abxocolata belga\u00bb. Quan dic que no, de vegades semblen decebuts, o fins i tot surten sense comprar res.<\/p>\n\n\n\n

El cacau no es cultiva a B\u00e8lgica, aix\u00ed que aquesta pregunta sempre m'agafa una mica per imprevista. M'estan preguntant quin format tenen els bombons, o volen saber d'on ve la xocolata que faig servir? Tu, quan sents el terme \u00abxocolata belga\u00bb, qu\u00e8 \u00e9s el que et ve a l'esperit?<\/p>\n\n\n\n

\"caja
La caixa \u00ab ballotin \u00bb per a xocolates va ser inventada per Louise Agostini, la dona Jean Neuhaus Jr., per protegir millor els bombons<\/figcaption><\/figure>\n\n\n\n

Hist\u00f2ria de la xocolata belga<\/h2>\n\n\n\n

El cacau va arribar a Europa a meitats del segle XVI. Uns segles m\u00e9s tard, xocolaters a Holanda, Su\u00efssa i la Gran Bretanya van innovar noves t\u00e8cniques de produir la xocolata tal com la coneixem avui dia. La gran contribuci\u00f3 de B\u00e8lgica al m\u00f3n de la xocolata va ser la invenci\u00f3 del bomb\u00f3 de motlle<\/a> dit\u00abpraline\u00bb<\/a>en 1912 per Jean Neuhaus Jr.<\/a>, de la coneguda companyia de xocolates belga ep\u00f2nima. <\/p>\n\n\n\n

Per primera vegada, aquesta innovaci\u00f3 permetia f\u00e0cilment emplenar una closca de xocolata<\/a> s\u00f2lida amb un farcit m\u00e9s tou, una t\u00e8cnica que va donar pas a bombons amb sabors i textures variades (cal notar que sobre les mateixes \u00e8poques s'estava inventant la trufa de xocolata a Fran\u00e7a, que utilitza una t\u00e8cnica semblant per\u00f2 en forma esf\u00e8rica).<\/p>\n\n\n\n

El concepte del praline de seguida va ser copiada per altres xocolaters a B\u00e8lgica i despr\u00e9s al m\u00f3n sencer, i la fama de la xocolata belga perdura m\u00e9s d'un segle despr\u00e9s que es van fer famosos per aquesta innovaci\u00f3 en bomboneria.<\/p>\n\n\n\n

DEFINICI\u00d3 legal de la xocolata belga<\/h2>\n\n\n\n

No hi ha legislaci\u00f3 estricta que reguli el terme \u00abxocolata belga.\u00bb \u00c9s clar que el cacau, la mat\u00e8ria primera de la xocolata, no creix a B\u00e8lgica ni enlloc d'Europa continental. <\/p>\n\n\n\n

Choprabisco<\/a>, associaci\u00f3 que representa a uns 90% dels xocolaters belgues, va intentar implementar un codi de xocolata belga <\/a>el 2007-2008 per regular l'\u00fas del terme. Segons aquest codi, una xocolata nom\u00e9s es pot considerar belga<\/a> si els \u00faltims passos de fabricar la xocolata es duen a terme en aquest mateix pa\u00eds. Per\u00f2 a la pr\u00e0ctica, aquest protocol no t\u00e9 validesa legal<\/a> i nom\u00e9s s'aplica a les companyies que han signat l'acord.<\/p>\n\n\n\n

Pel que fa a la definici\u00f3 de la xocolata en si, B\u00e8lgica utilitza les mateixes lleis presents a tot Europa per establir la seva definici\u00f3 del xocolata blanca<\/a>, xocolata amb llet, xocolata negra, etc.<\/p>\n\n\n\n

Avui dia el concepte de la xocolata belga s'ha est\u00e8s m\u00e9s enll\u00e0 dels bombons de motlle i el veur\u00e0s utilitzat per descriure diversos productes xocolaters com ara rajoles, figures, etc.<\/p>\n\n\n\n

La xocolata belga \u00e9s de millor qualitat que les altres?<\/h2>\n\n\n\n

Com que la xocolata belga no t\u00e9 definici\u00f3 exacta i no est\u00e0 emparada per cap conjunt de criteris, el fet que una xocolata sigui belga no t\u00e9 cap impacte sobre la seva qualitat. <\/p>\n\n\n\n

Hi ha xocolates belgues de molt baixa qualitat i molt industrials; tamb\u00e9 hi ha xocolaters belgues que fan xocolata de bona qualitat amb cacau fi d'aroma i d'origen tra\u00e7able. Aix\u00f2 no impedeix que molts xocolaters del m\u00f3n sencer posin \u00abxocolata belga\u00bb en el seu m\u00e0rqueting per intentar fer la impressi\u00f3 que la xocolata \u00e9s de bona qualitat.<\/p>\n\n\n\n

Llavors, si una xocolata no \u00e9s belga, d'on ve?<\/h2>\n\n\n\n

Hi ha diverses maneres de definir l'origen d'una xocolata, per\u00f2 la veritat \u00e9s que molt poques vegades es pot dir que la xocolata ve d'un pa\u00eds concret. El cacau ha de cr\u00e9ixer en una zona tr\u00f2pica i sotmetre's a processos de fermentaci\u00f3 i assecat molt r\u00e0pidament despr\u00e9s de la seva collita, de manera que aquests processos solen dur-se a terme a la mateixa plantaci\u00f3.<\/p>\n\n\n\n

En el cas d'una companyia gran com Barry-Callebaut o Nestl\u00e9, els agricultors solen vendre les faves de cacau seques a un intermediari, que les porta al poble i les ven a un altre intermediari, que les ven al seu torn a la companyia d'exportaci\u00f3, fins que al final acaben a les mans d'una companyia europea o americana.<\/p>\n\n\n\n

Els processos de torrat i m\u00f2lt de les faves de cacau un cop assecades es poden dur a terme a qualsevol lloc del m\u00f3n. En companyies molt grans, no \u00e9s inusual fer aquests processos a m\u00e9s d'un pa\u00eds. Per aix\u00f2 podem veure etiquetes que diuen \u00abxocolata su\u00efssa\u00bb o \u00abxocolata francesa\u00bb, encara que el cacau no vingui d'aquests pa\u00efsos.<\/p>\n\n\n\n

A Danielle Pacheco Chocolatier, intentem escur\u00e7ar el m\u00e0xim possible aquesta cadena de subministrament. Quan hi ha menys intermediaris, nosaltres paguem menys marge de benefici<\/a>, per\u00f2 sobretot, ens assegurem que una major part dels diners arriben als agricultors. Aquest siste;q tamb\u00e9 ens ofereix m\u00e9s tra\u00e7abilitat i ens permet d'entendre millor d'on ve la nostra xocolata. Quan els agricultors guanyen m\u00e9s i tenen relaci\u00f3 m\u00e9s estreta amb els que processen la xocolata, solen cuidar millor de la planta i dels processos post-collita i aix\u00ed obtenir cacau fi d'aroma.<\/p>\n\n\n\n

Nosaltres utilitzem principalment xocolata de Xoco Gourmet, que t\u00e9 plantacions a Nicaragua, Hondures i Guatemala. Processen la xocolata a les seves pr\u00f2pies instal\u00b7lacions a Costa Rica, sota el comandament de la xef xocolatera Diana Cruz. Tamb\u00e9 treballem amb Original Beans, que aconsegueix el cacau de cooperatives a la costa Esmeraldas d'Equador i d'una cooperativa de dones \u00e8tica a les muntanyes de Virunga, Congo i manen a processar les faves de cacau a Su\u00efssa.<\/p>\n\n\n\n

Treballem amb aquestes m\u00faltiples classes de xocolata per realitzar les nostres pr\u00f2pies receptes de bombons de manera 100% artesana <\/a>aqu\u00ed en Barcelona por una inmigrante canadiense. Puedes decir que nuestro chocolate es internacional \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"

Son muchos los clientes de mi tienda que me preguntan si vendo \u00abchocolate belga\u00bb. Cuando digo que no, a veces parecen decepcionados, o incluso salen sin comprar nada. El cacao no crece en B\u00e9lgica, as\u00ed que esta pregunta siempre me pilla un poco por imprevista. Me est\u00e1n preguntando qu\u00e9 formato tienen los bombones, o quieren […]<\/p>\n","protected":false},"author":1,"featured_media":2986,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[37],"tags":[],"class_list":["post-2912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-temas-chocolate"],"yoast_head":"\n\u00bfQu\u00e9 significa chocolate belga? - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"B\u00e9lgica es importante en el mundo del chocolate, pero de verdad produce el mejor chocolate? 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Cuando digo que no, a veces parecen decepcionados, o incluso salen sin comprar nada. El cacao no crece en B\u00e9lgica, as\u00ed que esta pregunta siempre me pilla un poco por imprevista. Me est\u00e1n preguntando qu\u00e9 formato tienen los bombones, o quieren…","_links":{"self":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/comments?post=2912"}],"version-history":[{"count":5,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2912\/revisions"}],"predecessor-version":[{"id":3055,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2912\/revisions\/3055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/media\/2986"}],"wp:attachment":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/media?parent=2912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/categories?post=2912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/tags?post=2912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}