Belgium might be a center for producing the world’s finest chocolate but beyond their commercial production local hands have been shaping the country’s confections for decades that are enjoyed as part of cultural festivities in the region.
Desserts in Belgium are a simpler affair with waffles taking the crowning glory alongside chocolate. Belgium is renowned for producing some of the finest chocolate in the world and is home to over 2,000 chocolatiers who craft 172,000 tons annually, its reputation for top-notch quality is well-deserved. However, this small country's sweet talents extend far beyond cocoa.
Belgium boasts a veritable cornucopia of delicious desserts that is the fever dream for any foodie with a discerning sweet tooth. From crispy waffles to creamy pralines, regional specialties showcase Belgium’s passion for indulgence. The locals take pride in signature baked goods using local ingredients that date back centuries.
fresh from the waffle maker with the wafting scent of baked goodness, waffles are a Belgian specialty with its trademark checkered pattern on both sides. For lesser mortals not acquainted with Belgian waffles, there exists two varieties—the denser Liege waffle and the other, the lighter Brussels waffle. The distinction is due to the batter thickness between the two. The Brussels waffle thus is crispier, lighter, and the most common one served with a dusting of powdered sugar. The Liege waffles being denser, have a bready texture with them being more chewier and sweeter due to the dough's ability to return more sugar.
Originating from the town of Dinant in the region of Wallonia, Belgium, the Couque de Dinant is a famously hard biscuit made from only two ingredients—wheat flour and honey. According to local legend, these were the only ingredients the townspeople had left during a siege of Dinant in 1466. The biscuit's extremely tough texture is achieved through baking at an incredibly high temperature of 300°C for 15 minutes which allows the honey to caramelize, further hardening the cookie. Couques come in a wide variety of designs that are imprinted or embossed before baking. Their durable nature means they can be preserved for long periods of time. As a result, they are often given as Christmas tree ornaments or souvenirs.
La dame blanche is Belgium's twist on the classic hot fudge sundae. This rich dessert consists of vanilla ice cream topped with fresh whipped cream and maraschino cherries (the same ones used in Black Forest cake). It is then drizzled with a warm chocolate sauce made from heavy cream, bittersweet chocolate, and butter. For the perfect accompaniment, the indulgent treat is often paired with a kriek beer from Brussels. Found on menus throughout Belgium, La dame blanche ("the white lady") is a national staple indulged in restaurants and homes alike for an after-dinner treat.
One of Belgium's most beloved desserts is without a doubt the appelflap. Not only is it one of the country's ultimate comfort foods, but it's also incredibly easy to make. They are also known as Appelflappen or chausson aux pommes, and akin to apple turnovers from England. These puff pastries are stuffed with a mixture of apples, cinnamon, and sometimes almond paste, raisins, or currants. They're then sprinkled with sugar before baking. This dreamy treat pairs perfectly with hot or iced coffee. The singular form is called Appelflap and these are eaten like one would eat a handheld confection so they also go by the name of Apple Hand Pies. They are generally eaten around New Year's time.
The mattentaart is a small puff pastry pie that originated in East Flanders, Belgium which has a light and airy almond-flavored cheese curd filling called mattenbrij. Traditionally made in the city of Geraardsbergen and the neighboring village of Lierde, mattentaarts rely heavily on the local dairy from the surrounding farms. Historical cookbooks and paintings have mentions of the mattentaart in them. While known throughout Belgium today, in 2006 the European Union designated a protected status to the mattentaart ie., the name can only be used if the pie is made in Geraardsbergen or Lierde using their local ingredients and methods. Residents of Geraardsbergen take pride in their city's specialty mattentaart, which is one of the few regional foods in Belgium with this protected status.
These delicious treats were invented in the early 20th century by August Larmuseau from Ghent. According to historical records, Larmuseau was a pastry chef who created the sneeuwballen in 1908 as a special winter treat for customers. The unique marshmallow-like interior is made by vigorously whipping egg whites into a fluffy mass that is then coated in chocolate. Available only from September to March, sneeuwballen (snowballs) are now one of the widely recognized traditional Belgian sweet treats with a vanilla cloud that is coated with dark Belgian chocolate and sprinkled with icing sugar. Although the recipe is still a closely guarded secret of the Larmuseau brand, it is known that a perfect sneeuwbal will crack when you bite into it, and it should melt on your tongue.