Скачать с ютуб Antwerp gets new chocolate museum в хорошем качестве

Antwerp gets new chocolate museum

(27 Apr 2019) LEADIN: A new museum in Antwerp is paying tribute to one of Belgium's national treasures - chocolate. "Chocolate Nation" is proving popular among Antwerp's international visitors, confirming chocolate's global appeal. STORYLINE: Belgian-made chocolate is perhaps one of the most sought-after varieties in the world. It's a reputation that's built on over a century of craftsmanship, careful ingredient selection and creative culinary delights. Antwerp's new "Chocolate Nation" museum is celebrating Belgian chocolate with a journey through the production, symbols and history of the confection.   The museum - spread over 4,000 square-meters (approx. 43,000 square-feet) - opened in January, after three years of planning and construction. Catherine Stuyck, a spokesperson for "Chocolate Nation", says the project was launched by the company's founders, Jeroen Jespers and Mickelle Haest. "They had the idea to start Chocolate Nation because they found that Belgian chocolate needed a place where it would (be) recognized and where it got (it would get) the platform that it really deserves," she says. While Belgium lacks a single national exhibit entirely dedicated to chocolate, over the last few decades, several museums have sprung up across the European country. That includes in the capital, Brussels, in Bruges, as well as several other smaller locations. Stuyck claims what sets "Chocolate Nation" apart is its interactivity. Highlights include this giant, "Willy Wonka" style chocolate machine. One large section is dedicated to the "icons" of Belgian chocolate. Encased like jewels in glass cases are several icons from Belgian culinary history. Among them is this ruby chocolate, launched by Belgian chocolate maker Callebaut in 2017, chocolate seashells by Belgian chocolatier Guylian, and this Magnum ice cream, its chocolate coating was created in Belgium.    "We have many traditions going back to the Belgian chocolate," says Stuyck. "Also, the first praline is also a Belgian invention, it dates back from 1912 from chocolatier Neuhaus. And then later on, in 1915 his wife invented the ballotin, which is a very famous box where pralines are packed in. So, there are lots of inventions and things to know about Belgian chocolate." Visits begin with the sounds and atmosphere of a tropical environment, where cocoa plants grow. Praline-making takes center-stage during one section of the tour, with a live demonstration by a Belgian chocolate chef. The museum also boasts warm chocolate tastings and a series of selfie booths for Instagram fans. Visitors eventually find themselves in the dining room. The "Le Petit Chocolatier" ("The Little Chocolate Maker") section features interactive projections on dining plates. Chocolate, whipped cream and ice cream magically come alive on guests' plates. What appears before visitors' eyes is the making of a dame blanche, a dessert that includes vanilla ice cream, chocolate and whipped cream. Once bags of cocoa beans reach Europe, through the port of Antwerp, they're roasted and turned into chocolate. "Chocolate Nation" features its own bean-to-bar, where chocolatiers produce the house's own brand. It's then sold in the museum gift shop. Patrick Aubrion is Chocolate Nation's award-winning master chocolate maker. He's worked for Belgian brands Pierre Marcolini and Callebaut and was a bronze medalist in the 2003 World Pastry Cup. "One of the particular sides of our Belgian chocolate is that we have the finest chocolate, so we have a very smooth chocolate, we have a very silky, silky chocolate," says Aubrion. Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...