Belgian Chocolate History

chocolate-lava-cake

Belgian chocolate has been a popular choice since the eighteenth century but it really started gaining popularity in the early part of the twentieth century. That?s when, in 1912, noted Belgian chocolatier Jean Neuhaus created a new? process using a special chocolate variety – couverteur – as a solid shell for what he referred to as pralines.

The Chocolate industry forms an important part of the Belgian economy and culture with over 2,000 chocolatiers and 172,000 tonnes of production each year.

What makes Belgian chocolate unique is the quality of the ingredients and an almost fanatical adherence to Old World manufacturing techniques. Even in today’s world of automation and mass production, most of the chocolate is still made by hand in small shops using traditional style equipment.

embellishment

Our Lava Pudding comes in a 90 gm full portion size. Perfect as a spectacular end to any meal or as the ideal accompaniment to a cup of coffee or tea any time of day !!

Products

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    Chocolate Lava Pudding

    Net weight : 90 g

    Dimensions : Height 3,5 ? 4 cm?? 6,5 cm

    Pieces / carton : 24 pieces

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    Chocolate & Raspberry Lava Pudding

    Net weight : 90 g

    Dimensions : Height 3,5 ? 4 cm?? 6,5 cm

    Pieces / carton : 24 pieces

Easy Preparation

There is a growing demand for convenience in the food service sector as well as for the home consumer. Chocolate Lava Puddings are quickly gaining popularity but are difficult and time consuming to make from scratch. ?Club Gourmet responds to that need with our premium thaw and serve Chocolate Lava Pudding, made from all natural ingredients, using authentic old style recipes and artisan craftsmanship.

Only the best natural ingredients are used including exceptional, top quality Belgian chocolate. Club Gourmet?s Chocolate Lava Puddings contain no artificial colouring or flavouring agents or preservatives !!

Microwave

Remove the paper cup and heat in frozen condition for 35-45 sec. at 800-900 W.

Preheated oven

Remove the paper cup and heat for 13 min. at 200 ?C in frozen condition or after defrosting 8-9 min at 200 ?C.

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Siam Canadian Gourmet Limited

9th Floor, Suite 283/44, Home Place Office Building.
283 Thonglor 13, Sukhumvit 55
Kongton Nua, Wattana, Bangkok 10110,
THAILAND

Call us at +66-2-185-3311
Fax: +66-2-185-3317

e-mail : info@clubgourmet-foods.com