{"id":38645,"date":"2022-11-30T17:38:46","date_gmt":"2022-11-30T16:38:46","guid":{"rendered":"https:\/\/horecamagazine.be\/un-chocolat-toujours-plus-made-in-belgium\/"},"modified":"2022-11-30T17:39:04","modified_gmt":"2022-11-30T16:39:04","slug":"un-chocolat-toujours-plus-made-in-belgium","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/","title":{"rendered":"Un Chocolat toujours plus \u2018made in Belgium\u2019"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">En Belgique, le chocolat est l\u2019un des produits les plus embl\u00e9matiques du pays. L\u2019une de nos fiert\u00e9s. Travaill\u00e9 par tous les corps de m\u00e9tier de l\u2019Horeca il fait l\u2019objet d\u2019une \u00e9volution certaine, de nouvelles tendances mais aussi d\u2019un engouement toujours croissant.<\/span><\/strong><\/p>\n<p class=\"p1\">Un constat \u00e9vident que l\u2019on fait davantage encore \u00e0 l\u2019heure du \u2018home made\u2019, voire \u00e0 l\u2019heure de la recherche du produit le plus local possible. A l\u2019heure aussi, inutile de le pr\u00e9ciser, o\u00f9 la crise de l\u2019\u00e9nergie fait rage, o\u00f9 les importations de denr\u00e9es exotiques et les voyages au loin deviennent toujours plus co\u00fbteux et m\u00eame plus culpabilisants. Culpabilit\u00e9 ou simple souci existentiel pour tout un chacun qui tente de veiller, un tant soit peu, aussi bien \u00e0 la \u2018sauvegarde\u2019 de son portefeuille qu\u2019\u00e0 celle de la plan\u00e8te. Et les deux sont loin d\u2019\u00eatre incompatibles, n\u2019en d\u00e9plaise \u00e0\u00a0certains.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Le chocolat, d\u2019hier \u00e0 aujourd\u2019hui<\/b><\/span><\/h4>\n<p class=\"p1\">Connu depuis la nuit des temps, ou presque (\u00e0 tout le moins depuis 4.000 ans), le chocolat n\u2019est plus seulement aujourd\u2019hui la friandise exotique dont se d\u00e9lectait Marie-Antoinette et sa cour d\u2019aristocrates gourmands. D\u2019autres produits venus de bien loin, dits eux aussi exotiques, l\u2019ont banalis\u00e9 au fil du temps. Cependant l\u2019attrait pour ce d\u00e9lice n\u2019a jamais faibli, que du contraire.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Il n\u2019est donc pas rare d\u00e9sormais de voir des chefs p\u00e2tissiers ou chocolatiers reproduire les recettes de l\u2019\u00e9poque \u00e0 l\u2019identique. Ou encore des boulangeries-p\u00e2tisseries proposer, outre le pain fabriqu\u00e9 avec des farines anciennes, de grands classiques de p\u00e2tisserie pr\u00e9par\u00e9s fa\u00e7on d\u2019antan mais aussi, et c\u2019est de plus en plus pris\u00e9, ouvrir un salon de th\u00e9 (chocolat ou caf\u00e9) ou proposer un go\u00fbter gourmand, souvent de style XVIIIe. Accessible en horaire de jour (l\u2019apr\u00e8s-midi), demandant moins de service, donc moins de personnel en salle, le go\u00fbter avec th\u00e9, caf\u00e9 ou chocolat chaud, \u00e0 l\u2019instar du brunch, semble devenir une tendance actuelle \u00e0 la port\u00e9e de tous.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Le retour des p\u00e2tisseries et du chocolat\u00a0d\u2019antan<\/b><\/span><\/h4>\n<p class=\"p1\">Les tables o\u00f9 s\u2019installer, en int\u00e9rieur mais aussi en terrasse ext\u00e9rieure, pour d\u00e9guster gaufres, cr\u00eapes et chocolat chaud sont aujourd\u2019hui tr\u00e8s \u00e0 la mode et apportent un vrai moment de bonheur partag\u00e9 \u00e9t\u00e9 comme hiver. C\u2019est bien connu, la gourmandise n\u2019a ni style, ni \u00e9poque, ni saison\u00a0! Bien \u00e9videmment le chocolat chaud, toujours tr\u00e8s appr\u00e9ci\u00e9 en hiver, les pralines et autres \u2018bonbons au chocolat\u2019 comme disent les fran\u00e7ais, occupent une place d\u2019honneur dans ces moments gourmands.<\/p>\n<p class=\"p1\">A titre d\u2019exemple, c\u2019est le cas du d\u00e9licat Salon de th\u00e9 (caf\u00e9 et chocolat) propos\u00e9 au Ch\u00e2teau de Seneffe (Hainaut). Ici, un go\u00fbter avec chocolat chaud style Marie-Antoinette est propos\u00e9 dans un authentique salon d\u2019\u00e9poque. Revivre le Si\u00e8cle des Lumi\u00e8res \u00e0 l\u2019\u00e9clairage de cette exquise habitude gourmande apr\u00e8s une visite fa\u00e7on \u2018chatelain\u2019 des lieux est une exp\u00e9rience bien attrayante pour chacun. Quant au chocolat \u00e0 y d\u00e9guster, il est fait sur base de la vraie recette de l\u2019\u00e9poque.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Le chocolat en cuisine<\/b><\/span><\/h4>\n<p class=\"p1\">Aujourd\u2019hui comme hier, l\u2019on ne s\u2019\u00e9tonne plus de voir un chef de cuisine int\u00e9grer du chocolat dans l\u2019une ou l\u2019autre de ses recettes culinaires. Et si la sauce d\u2019une volaille, de p\u00e2tes en Am\u00e9rique Latine ou d\u2019un gibier ardennais int\u00e8gre du cacao depuis bien longtemps, il est plus r\u00e9cent de voir appara\u00eetre du chocolat dans d\u2019autres recettes culinaires originales. C\u00f4t\u00e9 chocolatiers, on semble s\u2019en donner \u00e0 c\u0153ur joie en int\u00e9grant dans les pralines, des aromates frais, l\u00e9gumes ou \u00e9pices. La mixit\u00e9 des genres n\u2019a plus de limite, seule l\u2019imagination de ceux qui travaillent le chocolat sert d\u2019horizon \u00e0 ces <br \/>curieuses pr\u00e9parations.<\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Fruit de cacaoyer et association chocolat, l\u00e9gumes ou aromates<\/b><\/span><\/h4>\n<p class=\"p1\">Aujourd\u2019hui, dans un esprit antigaspi et dans le sens de perspectives d\u2019exploitation plus durable de l\u2019arbre, le fruit du cacaoyer est aussi utilis\u00e9. En eau de fruit ou \u00e0 travers sa chair ressemblant \u00e0 un litchi. C\u2019est l\u00e0 une nouvelle tendance du secteur qui profite \u00e0 chacun, du planteur au chocolatier et donc au d\u00e9gustateur.<\/p>\n<p class=\"p1\">A Brugge, pour Julius Persoone, fils du c\u00e9l\u00e8bre chocolatier Dominique Persoone, cette tendance d\u2019associer techniques de cuisiniers, de chimistes presque, chocolat et ingr\u00e9dient v\u00e9g\u00e9tal singulier (l\u00e9gume, aromate, fruit du cacaoyer) est devenue naturellement l\u2019identit\u00e9 actuelle de la marque de chocolat \u00ab\u00a0The Chocolate Line\u00a0\u00bb cr\u00e9\u00e9e en 1992 par son p\u00e8re.<\/p>\n<p class=\"p1\">\u00ab\u00a0Nous avons une \u00e9quipe compos\u00e9e d\u2019une cinquantaine de jeunes qui ont, souvent, une formation de cuisinier. Ils viennent de Belgique mais aussi d\u2019autres pays du monde. Et quasi tous sont pass\u00e9s par de grands restaurants. J\u2019ai moi-m\u00eame suivi une formation au Noma avec Ren\u00e9 Redzepi o\u00f9 j\u2019ai appris \u00e0 travailler le mizo, les lactofermentations. Je suis aussi all\u00e9 \u00e0 Las Vegas o\u00f9 ils sont tr\u00e8s forts pour la \u2018pastry\u2019\u00a0! Petit, je voulais d\u2019ailleurs devenir cuisinier\u00a0! Aujourd\u2019hui, nos pralines sont le fruit de recherches d\u2019associations originales et int\u00e8grent des ingr\u00e9dients tels que la carotte, la verveine, du citron vert, etc. en plus de ganache chocolat et caramel ainsi que bien d\u2019autres produits que l\u2019on penserait insolites pour \u00eatre associ\u00e9s au chocolat. Cette ann\u00e9e 2022, j\u2019ai rejoint l\u2019\u00e9quipe en tant que chef de production et comme tous, je suis super content que The Chocolate Line soit Chocolatier de l\u2019ann\u00e9e pour la Flandre\u00a0!\u00a0\u00bb<\/p>\n<h4 class=\"p2\"><span class=\"s1\"><b>Le bean to bar a la cote<\/b><\/span><\/h4>\n<p class=\"p1\"><span class=\"s2\">Actuellement les chocolatiers fabriquant leur propre chocolat sont de plus en plus nombreux. C\u2019est l\u00e0 aussi le r\u00e9sultat d\u2019une production plus \u00e9co-responsable. A travers tout le pays, on d\u00e9couvre ainsi nombre d\u2019artisans devenus producteurs de chocolat. Et c\u2019est tant mieux\u00a0!<\/span><\/p>\n<p class=\"p1\">A Bastogne, chez Pierre Plas, Chocolatier de l\u2019Ann\u00e9e pour la Wallonie, on illustre \u00e9galement tr\u00e8s bien cette nouvelle tendance. Travaillant en duo avec sa compagne, il ma\u00eetrise parfaitement le processus de la f\u00e8ve au cacao et produit des chocolats grands crus, des caramels fruit\u00e9s et des pralin\u00e9s aux saveurs et textures uniques.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Et si le \u2018bean to bar\u2019 est r\u00e9ellement la plus \u00e9vidente tendance d\u2019aujourd\u2019hui, les jeunes s\u2019y mettant sont si nombreux qu\u2019il est impossible de tous les r\u00e9pertorier ici. Des jeunes \u00e0 l\u2019imagination sans limite qui embo\u00eetent ainsi le pas \u00e0 notre compatriote, l\u2019embl\u00e9matique Pierre Marcolini qui fabrique son propre chocolat depuis 2001\u00a0! Et qui, excusez du peu, est devenu le Meilleur P\u00e2tissier du Monde en 2020. One more time\u00a0: cocorico\u00a0!<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.29.50.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.29.50&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.30.13.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.30.13&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.34.48.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.34.48&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.30.42.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.30.42&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.30.59.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.30.59&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.31.07.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.31.07&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/Schermafbeelding-2022-11-30-om-17.31.17.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2022-11-30 om 17.31.17&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>Texte : Jo\u00eblle Rochette<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Belgique, le chocolat est l\u2019un des produits les plus embl\u00e9matiques du pays. L\u2019une de nos fiert\u00e9s. Travaill\u00e9 par tous les corps de m\u00e9tier de l\u2019Horeca il fait l\u2019objet d\u2019une \u00e9volution certaine, de nouvelles tendances mais aussi d\u2019un engouement toujours croissant. Un constat \u00e9vident que l\u2019on fait davantage encore \u00e0 l\u2019heure du \u2018home made\u2019, voire [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":38557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-38645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-30T16:38:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-30T16:39:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1729\" \/>\n\t<meta property=\"og:image:height\" content=\"658\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Un Chocolat toujours plus \u2018made in Belgium\u2019\",\"datePublished\":\"2022-11-30T16:38:46+00:00\",\"dateModified\":\"2022-11-30T16:39:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/\"},\"wordCount\":1568,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg\",\"articleSection\":[\"Focus\",\"UITGELICHT HOMEPAGE FR\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/\",\"name\":\"Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg\",\"datePublished\":\"2022-11-30T16:38:46+00:00\",\"dateModified\":\"2022-11-30T16:39:04+00:00\",\"description\":\"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg\",\"width\":1729,\"height\":658},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/un-chocolat-toujours-plus-made-in-belgium\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Un Chocolat toujours plus \u2018made in Belgium\u2019\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine","description":"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/","og_locale":"fr_FR","og_type":"article","og_title":"Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine","og_description":"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019","og_url":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2022-11-30T16:38:46+00:00","article_modified_time":"2022-11-30T16:39:04+00:00","og_image":[{"width":1729,"height":658,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Un Chocolat toujours plus \u2018made in Belgium\u2019","datePublished":"2022-11-30T16:38:46+00:00","dateModified":"2022-11-30T16:39:04+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/"},"wordCount":1568,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg","articleSection":["Focus","UITGELICHT HOMEPAGE FR"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/","url":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/","name":"Un Chocolat toujours plus \u2018made in Belgium\u2019 | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg","datePublished":"2022-11-30T16:38:46+00:00","dateModified":"2022-11-30T16:39:04+00:00","description":"Horeca Magazine | Un Chocolat toujours plus \u2018made in Belgium\u2019","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/11\/HM231FOCUS-UITGELICHT-WEBSITE2.jpg","width":1729,"height":658},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/un-chocolat-toujours-plus-made-in-belgium\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Un Chocolat toujours plus \u2018made in Belgium\u2019"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/38645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=38645"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/38645\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/38557"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=38645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=38645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=38645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}