The capital of chocolate. Period.
When I was traveling around Brussels, looking around and taking photos of almost everything, our friend K disappeared. We later found her in a small chocolate shop called Mary and we, not knowing what to really expect other than chocolate, walked right in beside her. There was a long line in front of what looked like a buffet of chocolate. Pralines, K explained. I feel funny to say this, but they were beautiful. After talking about chocolate, the history of chocolate in Brussels and the overall idea of moving to Brussels to learn to become a chocolatier, I decided to share this little country of sweets. Part 5 of my travel column.
벨기에야말로 초콜릿의 수도. 거리마다 상점이 있고 우리가 아는 브랜드들도 벨기에 출신이 대부분. 이미 벨기에에 몇번 방문한 우리의 독일인 친구 K는 그 많은 상점 중에서도 꼭 Mary에 가야한다며 서둘렀었는데 들어가서 보니 그럴만도.
I was a bit hesitant of the term “the capital of chocolate.” Numbers show that other countries such as Germany and Switzerland are beating Belgium in chocolate exports and culturally, France has surpassed the interests and popularity in the European dessert department, including chocolate. Marketing does seem like to be an important factor in luring people into shops and advertisements, and I have to say Belgium has fallen back a bit compared to its counterparts. But for the little country, chocolate seemed to be more about the history and also the (now fading just a little but still prominent) pride.
Especially when it comes to the pralines. These little balls of joy were made in Belgium by a gentleman called Jean Neuhaus II. (The big capital N represents Neuhaus) The shop still stands and is indeed one of the most popular chocolate shops in the city. Along with Neuhaus, there are a number of very respected and popular shops, including Leonidas, Godiva, Guylian and my friend K’s and her mother’s favorite, Mary. (Mary is a favorite among the Belgian royals and is only available in Belgium)
코리아타임즈 기사에서 벨기에를 초코릿의 수도라고 칭했지만 사실 지금은 독일이나 스위스의 경쟁에서 조금은 밀리고 있는 상황. 하지만 역사적으로 볼때 벨기에는 분명히 초코릿의 수도가 맞다. 동그란 볼 안에 견과류나 카라멜 등을 넣어서 만든 프랄린도 벨기에 출신. Jean Neuhaus 2세가 최초로 만들었는데 전통 방식을 그대로 따라서 만드는 Neuhaus 상점이 아직 그대로 있다. 미국에서 돌아올때 비행기안 혹은 면세점에서 (늘 급하게) 그렇게 샀던 길리안, 현대백화점에 입점해있는 고디바 그리고 이미 몇년전에 서울에 입점한 레오디나스, 모두 벨기에 출신이다. K가 팬인 Mary는 벨기에에만 입점되어있고 벨기에 왕족의 사랑을 독차지하고 있는 브랜드다.
But then there are so many other types of chocolate shops around the city, not the very old, traditional names. The newer ones tend to be more creative and maybe a tad bit more commercial, but very enjoyable all the same. This hot chocolate on-the-go- stick was smart. I didn’t try it because I already had chocolate in my hands and in my mouth at the time, but regardless of the taste, what an idea. I later thought it would be better if the liquid that you pour in before you drop the chocolate stick is not just water but milk, something richer, because there’s nothing worse than watery hot chocolate.
핫초코의 테이크아웃. 이미 손과 입안에 초코릿이 잔뜩 들려있거나 들어있어서 먹진 못했던 핫초코 스틱. 알코올이 들어있는 스틱도 있는데 작은 주사기에 알코올이 들어있는 형태. 사실 먹는 사람들보다 신기해서 사진찍는 사람들이 더 많았다. 그리고 무엇보다 가격이 너무 세서 감히 먹겠나 이걸.
The buffet of pralines in Mary. The staff explain in various languages making it more easier, or even more difficult, to decide.
Mary Delluc, the founder of Mary, realized the importance of package design way back in the 1920s, and this has continued over the years. Their little boxes are all handcrafted and are gorgeous. Even if you buy one piece of anything, they put it in a little beige box with gold ribbon. Their pralines are all handmade, like most chocolatiers in Belgium.
대부분의 프랄린들은 기계가 아닌 직접 손으로 만들어진다. 1920년대 그때도 지금도 핸드메이드. Mary를 처음 시작한 Mary Delluc 부인은 초코릿못지 않게 포장에도 관심이 많았다고 한다. 그 전통 그대로 디자인에도 총력을 다하고 있는데 프랄린 하나를 사도 예쁜 박스에 넣어준다. 독일에서는 찾기 힘든 이런 서비스와 정성.
All photos by rachelsanghee
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