http://www.cheerychocolate.com/chocolates/european.html European chocolates - it is no wonder that the French are at the top of the list of the finest European chocolates. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 The story goes that in the 1600s many Jewish immigrants were flooding into the port city of Bayonne in the southwest part of France. They were coming from Spain, and besides their rich culture and long established traditions, they also brought chocolate! From that time on the French have perfected the art of making some of the finest European chocolates. They don't cut corners, but they do maintain strict standards of quality and design. The Standards for Fine European Chocolates Have Been Set Like most of their cuisine, the French strive to protect the quality and purety of their tradition with European chocolates and their production. They have even taken the manufacturing of European chocolates to a level that is unknown to most other countries - their chocolate production is regulated according to laws set forth by the French government. All French chocolates must have at least 43% cocoa liquor and a minimum of 26% pure cocoa butter. This is just the law, which most French chocolatiers actually go above and beyond. Most of the European chocolates that come out of France contain well above the legislated 43% and the best bonbons contain up to 80% pure cocoa butter! These regulations are what help set French chocolates apart from other International chocolates. They are extremely careful about the types and quality of the beans that are the foundation of all good chocolates. They choose the best and most often blend about 4 different types of beans from regions all over the world. They have made it quite popular these days to list the types of beans that were used in the chocolate product right on the label as well as the percentages of each bean used. The French Fret Over Quality One of the biggest threats to the quality of European chocolates in general is a new Common Market regulation hat now allows for the use of vegetable fat in chocolate. This is currently illegal in France and the majority of them would like to keep it that way! If this change does take hold in Europe it could change the meaning of Belgian chocolates, Swiss chocolates and German chocolates, reducing these terms to mean only that were produced in those countries, but not with the highest quality ingredients. Tue, 19 Jun 2007 12:54:49 EDT http://www.cheerychocolate.com/chocolates/german.html German chocolates might not be as well known as some of the chocolates from neighboring cuntries, but their quality keeps German chocolates on the same level. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 http://www.cheerychocolate.com/chocolates/swiss.html Swiss chocolates are known throughout the world to be some of the best, at the forefront of Swiss chocolates is Lindt. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 http://www.cheerychocolate.com/chocolates/belgian.html Belgian chocolates continue to be some of the best. When we think Belgian chocolates, most of us think Godiva! en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 http://www.cheerychocolate.com/chocolates/french.html French chocolates are world renowned, and for good reason! The producers of French chocolates maintain strict standards of quality. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0