*there is no scientific basis for this claim.

Helen Soteriou: Why do you think chocolate is so special?

Nicolas Michil: Consumption of dark chocolate, and very black, could contribute to longer life because it contains less sugar and fat than other varieties of chocolate.

That is why the authors of a recent newsletter, circulated by the renowned Mayo Clinic in Rochester, say that to consume several times a month causes real health benefits. The protective effect of this treat would be linked to the presence of flavonoids, whose antioxidant properties are known.

These substances are also found in significant amounts in red wine.

But after much work, they help to reduce coronary risk when it is consumed in moderation. With the same flavonoids, cocoa is an inhibitor of oxidation. As such, it promotes the metabolism of LDL-cholesterol reduces the risk of cardiovascular disease and some cancers.

According to officials at the Mayo Clinic, the mortality reduction is optimal among men who consume chocolate one to three times per month. Be careful thought to all those who indulge! At the rate of three times a week or more, its beneficial effects vanish.

Is milk chocolate the most popular type of chocolate?

It is true that milk chocolate is very popular. But in recent years, more and more people appreciate the dark chocolate.

What makes Belgian chocolate better than, say, Swiss chocolate?

Yes indeed, the manufacturing process of Belgian chocolate is very special—for the quality of beans, choice of origin, the special care given to their roasting or grinding (up to 12 microns for Belgium, 36 microns for the United States), the quality of different products (e.g. sugar beet) not to mention a great know-how of the master Chocolatiers, Belgian chocolates win acclaim on the international market.


What are the 5 best things to dip in melted chocolate and why?

1. Fruits (such as mango, coconut, kumquat, strawberry, banana, apple, pear, pineapple, dried apricot, and prunes)
2. Popcorn
3. Almonds and hazelnuts
4. Pancake lace
5. Shortbread
6. Chicken, duck, and fish cooked in broth with firm flesh between half a tomato and olives.

Why? For mixtures of subtle delicate flavour.



Your creations never last long. Do you ever get disappointed after spending hours on something for it only to be eaten in minutes…or seconds?

On the contrary. The handmade chocolate is an ephemeral art. And our pleasure comes from watching pleasures of those who eat.

Was there an increase in people’s curiosity about how chocolate is made after the screen adaptation of the novel 'Charlie and the Chocolate Factory'?

Yes, surely. The film's subject has contributed to many people becoming interested in chocolate. We are delighted.

There are so many new marriages of chocolate with other ingredients, such as chili, do you think these will ever catch on?

No, personally I think it's great! Chocolate is a world of discovery and pleasure.

How much is the industry worth and what are the levels of consumption in each country?

The reputation of Belgian chocolate is firmly established. It is perhaps the best chocolate in the world… and Belgians are great consumers. In the third place at European level, Belgians eat on average 9,69 kilos per inhabitant and per year, after the Swiss, (10,2 kilos/inhabitant/year) and Germans (9,8 kilos/inhabitant/year).

The rest of the world also appreciates Belgian chocolate, and our country exports a great share of its production to the four corners of the globe. Although 80% of the production is exported to other countries of the European Union, Belgian chocolate enjoys a great reputation in the United States, Canada and Japan.

Amongst the various branches of the Belgian food industry, the chocolate sector, which encompasses pralines, biscuits and confectionary, represents 13% of the global turnover, 13% of employment and 17% of exports. The sector of Belgian chocolate, pralines, biscuits and confectionary regroups 151 companies (> 10 workers or a turnover > 2,5 million Euro), provides employment for 12,800 persons and achieves a turnover of 3,06 billion euros.

If you missed Part One of this installment, you can check it out here.

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