30 SEPTEMBER & 1 OCTOBER 2026
30 SEPTEMBER & 
Belgian chocolate is renowned worldwide for its quality. Belgium is therefore home to some of the world’s largest chocolate manufacturers. Quality begins with the quality of the raw materials.
Belgian chocolate is renowned worldwide for its quality. Belgium is therefore home to some of the world’s largest chocolate manufacturers. Quality begins with the quality of the raw materials: cocoa butter, cocoa mass, sugar and possibly milk powder. In addition, two process steps in particular, rolling and conching, determine the taste, aroma and texture.
Many of Cacaolab’s customers are ingredient suppliers. “They know all about their ingredients, but their knowledge of chocolate is often limited,” says general manager Claudia Delbaere. “We advise them on how new ingredients can be used in chocolate (products) and what adjustments in the process are needed for good product quality.” The lab also has a small-scale production facility for chocolate and fillings. “Analyses reveal how the ingredients affect the semi-finished and finished products. A trained panel assesses the quality and taste.”
Trends in chocolate that suppliers are responding to include more fibre, more protein, more cocoa (fruit) and vegan. That is not easy. “The challenge is always to maintain the good taste and processability of the chocolate,” emphasises Delbaere. Fibres can easily replace up to 30-40% of the sugar in chocolate without it losing much of its taste, and the chocolate is usually still easy to process. Protein enrichment, previously used in chocolate spreads, protein bars and coatings, affects not only the taste of the products, but also their mouthfeel and processability. In addition, the cocoa pulp surrounding the cocoa beans is increasingly being incorporated into chocolate. “The white pulp is in fact rich in natural sugars,” explains Delbaere. "In vegan chocolate, milk powder can be replaced by rice milk powder, for example, but this also affects taste and processability.”
Photo: Cacaolab
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