5 HOUR BELGIAN CHOCOLATE TOUR!

Thank you.

Today is our second day in Brussels and today's vlog is wholly devoted to Belgian chocolate. We are going on a four hour tour, which is Global Enterprises Tours. I'm so excited.

Welcome to the Chocolate or Brussels Chocolate tour. My name is Sandra. I'm gonna be with you until 6:00 o'cl.

Our tour just started. We got a little history lesson of the grand place, which is nice because we've just been wondering what all these buildings were. So it's kind of like a walking tour. Chocolate tasting at the beginning and then we have a workshop where we get to make chocolate. And she said, the more you make, the more you can bring home. We just got to our first chocolate shop. Our guide, Sandra is adorable and she told us that her goal today is for us to try as many chocolates as possible. Sounds good to me. This shop specialty is pralines, which is basically any chocolate that's stuffed with something.

Look at that.

It's gonna be a good day. Fun fact. It takes three years to become a chocolate master. And in 1912, a man was studying to be a master and invented the Praline. So before 1912, there was no stuffed chocolate. Everything was just plain chocolate. Who knew? And he was impressed.

This building was.

The first hour of our tour. Has been walking around, learning history and tasting chocolates. And now we're heading to the workshop to make the chocolate and eat some more.

This is dark chocolate, 60% cacao. It's coming from Venezuela. This is a very, very famous bel. Spiculas. Here comes your first fl. This is spiculas.

One very important rule in my workshop is that you have to double dip. You dip, you eat. You dip, you eat. Okay.

You see boxes or bags and there is chocolate coins in it. Decorated with dried fruit or with nuts. Now, in Flemish you call this one studentraaver.

Now, how do you make it?

Very easy.

I will show you first and then you can make as many as you can. So the more you make, the more you take home. Just take your big spoon.

Now we are making. What are they called?

And basically chocolate coins.

I think they don't look too pretty. They're going to taste great.

Oh, you're a.

Look how pretty. I have one big one. Now I want the tasting move.

So this shiny part is the cocoa butter. That means that every time we make pralines, this cocoa butter is going to remain. So the more pralines we make, the more cocoa butter is going to be. So when we remold them, when we remove them, it's Going to be easy.

And you can grab this.

It's like a swimming pool.

I believe we can do this for a little bit.

Then you scrape it.

Are you getting the sand?

Now she has the knock. The mold to get rid of the bubbles.

This is the most exciting part of it.

That's how it looks like after the time that it has been this Half an hour in the fridge.

Okay.

We have a different shape.

Okay, guys, this is your workshop. You are going to fill the molds.

All of you.

Not we.

So now.

Yeah.

And half an hour again in the fridge.

Okay.

And now you can taste.

More chocolate. And you can taste.

Now we're tasting the pralines that we kind of made. These were made this morning and put in the fridge to speed up the process. But we just did all the steps to make this.

So we just learned that there are 14 of those giant comic strips hidden around the city because the famous cartoon Tintin, which I know nothing about, apparently originated in Belgium.

So we just learned a little bit more about the peeing man from yesterday. Apparently, the most popular legend is that when the French invaded and caught the city on fire, the little boy peed on the fuse of a bomb and saved the lives of a lot of people. So they built a memorial to commemorate him.

And then we just passed a museum that holds over 970 outfits that they put on the statue for different celebrations in Brussels. He's a big deal.

He is a big deal.

Look how pretty this chocolate is. It looks like a marble.

So they are making sure that we have every form of chocolate on this tour today. That stop was hot chocolate, which was made with 100% Madagascar cacao milk and water. And that's it. And it is the best hot chocolate that I've ever had. Normally, hot chocolate is, like, way too sweet for me. I like my coffee black, and this is, like, bitter and not very sweet. And it's delicious. But I'm, like, full to here with chocolate. Currently.

We are back at the galleries where we started, and we have one more chocolate tasting before we're done. Super full, though.

Here we have the tea El Grey. So the English breakfast tea, we're gonna say the infused. Then this is the Ecuador. So because of the origin, it has hints of vanilla. Steady, Ready, go. So whenever you want, feel free.

Definitely getting the vanilla try first.

It tastes like tea. Earl Grey tea is what it's called. That's super weird.

That chocolate shop totally reminded me of a makeup store. Everything was, like, super clean and they were all wearing black.

Thank you. As well, thank you. Thank you as well.

It is now 7 o', clock, which means that we've been eating chocolate for the past five hours.

Best day ever. And we don't even have to feel that bad about it because we walked 10,000 steps today.

It was like a big day. It was like a full city tour and chocolate tour. So, yeah, I guess that's, like, a little bit.

I'm so glad we did, though, because I had high expectations for Belgium chocolate, but every store you go in is so overwhelming. There's all different kinds of chocolate, and you don't know what's inside. And I just have no idea what I would have bought if I actually went in one store to buy Belgium chocolate. But we got to try everything.

We got to walk around the whole city, go in all the best chocolate shops, and taste in every single one of them.

I'm very satisfied.

Thank you, Global Enterprises, for having us. Make sure to tune in tomorrow, because we're going to a new country. We're, like, checking off countries every other day.

100% Madagascar.

Cacao, cocoa. She said coco, but It's a honey. 100% Madagascar. Madagascar.

What are you doing? Please, please. Maybe one pretty one on my whole tray.

Apparently, this is kind of like spray paint and cocoa butter. Enough paint, you know.

Made my cheeks t.