Chocolades

Chocolades is the Dutch plural of chocolade and is used to refer to chocolate products in general in Dutch-speaking regions. The term encompasses a wide range of edible items made from cocoa solids and cocoa butter, including solid chocolate bars, filled chocolates such as pralines, truffles, and other confections.

Production of chocolades starts with cacao beans, which are fermented, dried, roasted, and winnowed to separate shells from nibs. The nibs are ground into a paste known as chocolate liquor, from which cocoa butter is extracted. To make finished products, varying amounts of cocoa mass, cocoa butter, sugar, and often milk solids are combined. The mixture is refined to smoothness, conched to develop texture and flavor, tempered to ensure a glossy appearance and snap, and then molded and cooled into final shapes.

Varieties of chocolades typically include dark chocolate (high cocoa content, little or no milk), milk chocolate (cocoa solids plus milk ingredients), and white chocolate (cocoa butter with sugar and milk but no cocoa solids). Beyond basic types, regional traditions emphasize different flavors, cacao origins, and techniques. Belgium and Switzerland are noted for craftsmanship and pralines, while many modern chocolatiers experiment with single-origin beans and artisanal processes.

Quality and flavor depend on factors such as bean origin, fermentation, roasting, and refining, as well as sustainable sourcing and ethical considerations. Chocolades are consumed as snacks, desserts, or ingredients in pastries, and are stored in a cool, dry place away from strong odors to preserve flavor and texture.