Belgian Chocolates

If you have bought yourself this app for everyday use, then praline-making must mean more to you than just a routine job and is likely to be some kind of passion or hobby which fascinates you or by which you get carried away. This may be hard to grasp for an outsider, although every profession creates its fanatics who spend their whole life aiming at perfection. Indeed, for perfectionists, a lifetime is much too little and often much too short!

In this app you will find a number of recipes and ideas from experience gathered over forty years as a professional chocolatier and confectioner.

Since the Second World War, Western Europe has witnessed such an overwhelming improvement in living standards and welfare, that luxury commodities have
become ordinary goods. The food industry has expanded its range of products to such an extent that it flourishes now as it has never done before. This is one of the reasons why in Belgium a “Praline-and-Bonbon-Mania” began which boomed during the fifties. Within the rivalry between the “Chocolate Maker” and the “Sweet Maker” the hidden secrets of Belgian Chocolates probably originated. One tried to outdo and better the other, both in quality and originality, each using the very best quality materials.

This has remained the Golden Rule: real Belgian Confectionery is exclusively made with fresh and first class basic ingredients.

Roger Geerts
Kapellen, 22 November 1988

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