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Belgium Chocolate History

Belgian chocolate has been a popular choice since the eighteenth century, but it started really catching on in the early part of the twentieth century. That’s because Jean Neuhaus create a special new type of process in 1912, using a special chocolate variety – couverteur – as a solid shell for what he referred to as pralines.

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

What makes Belgian chocolate unique is the quality of 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 original equipment

Recipe

Our Lava Pudding come in the traditional version for a full portioned dessert of 90 gm. It is a perfect end to any meal or as the perfect accompaniment to a cup of coffee or tea any time of day !!

Convenience

There is a growing demand for convenience for the professional market as for the home user. Chocolate Lava Puddings ( especially the good one ) are hot and trendy, but cumbersome to make and store. Club Gourmet responds to the need for premium thaw and serve Chocolate Lava Puddings based on natural ingredients, authentic recipes and a combination of artisan craftsmanship and modern technologies.

 

Only the best natural ingredients are used, with exceptional Belgian chocolate. Furthermore Club Gourmet?s Chocolate Lava Puddings contain no artificial colouring or flavouring agents nor preservatives !!

Product

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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

Preparation

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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