French vs Belgian Chocolates

• There are two main techniques for making chocolates: French and Belgian.
• The French technique involves making the filling first and then covering it in chocolate.
• The Belgian technique involves tempering the chocolate and pouring it into molds to create a thin layer.
• Once the chocolate has hardened, the fillings are added.
• Finally, the chocolates are covered with a final layer of chocolate.
• La Marcona uses the Belgian technique.
• The temperature of the chocolate for the Belgian technique varies between 28° and 32° C.
• The end result is a delicious and delicate chocolate that melts in your mouth.
• The filling is the highlight of the chocolate.
• The final layer of chocolate is the bottom of the chocolate.

"Discover the Sweet World of Chocolates: French vs Belgian Techniques" - Take this quiz to learn about the differences between the French and Belgian techniques of making chocolates. From the tempering of the chocolate to the addition of fillings, explore the intricacies of each process and find out why La Marcona prefers the Belgian technique. Test your knowledge and find out which technique produces that delicious and delicate chocolate that melts in your mouth. Don't miss out on this tasty quiz!