Belgian Chocolate|Chocolates Champagne Truffles|Dark|Milk|White Chocolate


BC1 Christmas Puddings


BC9 Plain Dark Chocolate Truffles


BC10 Champagne Truffles


BC6 Raspberry fondant

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BC26 Cup Safari - smooth Orange flavoured creamy Mousse


BC3 Fraise du Bois - Creme Fraiche with Wild Strawberries


BC2 Cognac - White on milk chocolate cognac truffle


BC12 Charis - Raspberry Liquid Cream

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BC5 Whisky Truffle


BC4 Havana - Rum Ganache with Raisin


BC8 Baileys Truffles in Milk and White Chocolate


BC7 Milk Chocoalte Gin and Damson Truffle

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BC19 Scarlett - Soft Caramel Filling


BC21 Aida - Cream Ganache in Milk Chocolate


BC17 Princess - Creamy Hazel Praline


BC18 Rocher - Gianduja with Chopped Almond

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BC14 Milk Chocolate Rum Truffle


BC15 Dark Chocolate Rum Truffle


BC20 Cointreau Truffle in Dark Chocolate


BC13 Vanilla Truffle

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BC27 Babette - Vanilla Cream and Praline


BC25 Cherries in Dark Chocolate


BC28 Coffee Truffle


BC23 Capuccino Cup - Milk Choc Cup with Capuccino Cream


BC24 Irish Coffee - in Milk Chocolate dusted with Icing Sugar


BC22 Orange - Praline with Orange Pieces


BCB1 Oval Cellophane Box
Chocolates shown in the photograph: Champagne Truffles See below for chocolate options


BCB3 Square Brown Rigid Box, Gold Inlay, Magnetic Catch
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BCB4 Single Layer White Box with Gold Edging
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BCB5 Flat Based Clear Bags with Gold Ribbon
Chocolates shown in the photograph: Left: Assorted Belgian Chocolates, Right: Assorted Truffles See below for chocolate options


BCB2 Heart Cellophane Box
Chocolates shown in the photograph: Assorted Truffles
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BCB3
Chocolates shown in the photograph: Assorted Belgian Chocolates
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BCB4
Chocolates shown in the photograph: Assorted Belgian Chocolates
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BCB5
Chocolates shown in the photograph may differ from your selection.
Availability:

Fleurtations stock Belgian Chocolates including champagne truffles, baileys truffles, milk chocolate gin and damson truffles, vanilla|whisky|rum|cointreau|wild srawberries and dark chocolate truffles. All of our chocolates are stored in large temperature and humidity controlled cabinets to ensure that they maintain perfect condition. Surprisingly chocolate requires a temperature of between 14-16 degrees centigrade to maintain its flavour and appearance.
We deliver chocolates either individually or as part of a gift package with either flowers, plants, cards, soft toy or jewellery to Nottingham and the U.K.
Please visit our shop personally we think it is Nottingham's best. Our staff will greet you with a warm smile and impart any information about chocolate selections and gift ideas for free.
Kind regards from all at Fleurtations.

The History of Chocolate 1500 BC-400 BC - The Olmec Indians are believed to be the first to grow cocoa beans as a domestic crop.
250 BC to 500 AD - The consumption of cocoa beans was restricted to the Mayan society's elite, in the form of an unsweetened cocoa drink made from the ground beans.
600 AD - Mayans migrate into northern regions of south America establishing the earliest known cocoa plantations in the Yucatan.
1300-1400 - The drink became popular among the Aztec upper class who usurped the cocoa beverage from the Mayans and were the first to tax the beans. The Aztecscalled it "xocalati" meaning warm and bitter liquid.
1502 - Columbus encountered a great Mayan trading canoe in Guanaja carrying cocoa beans as cargo.
1519 - Spanish explorer Hernando Cortez recorded the cocoausage in the court fo Emperor Montezuma.
1544 - Dominican friars took a delegation of Kekchi Mayan nobles to visit Prince Philip of Spain. The Mayans brought gift jars of beaten cocoa, mixed and ready to drink.
1550 - The Spanish began to add cane sugar and flavourings such as vanilla to sweeten their cocoa beverages.
1570 - Cocoa gained popularity as a medicine and aphrodisiac.
1585 - First official shipmentsof cocoa beans began arriving in Seville from Vera Cruz, Mexico.
1657 - The first chocolate house was opened in London by a frenchman. The shop was called The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate was considered a beverage of the elite class.
1674 - Eating solid chocolate was introduced in the form of chocolate rolls and cakes, served in chocolate emporiums.
1730 - Cocoa beans had dropped in price from $3 per pound to being within the financial reach of those other than the very wealthy.
1732 - The French inventor, Monsieur Dubuisson invented a table mill for grinding Chocolate.
1753 - Swedish naturalist, Carolus Linnaeus was dissatisfied with the word "cocoa", so he renamed it "Theobroma", Greek for "Food of the Gods".
1765 - Chocolate was introduced to the United States when the Irish chocolate-maker John Hanan imported cocoa beans from the West indies into Dorchester, Massachusetts, to refine them with the help of American Dr.James Baker. The pair soon after built America's first chocolate mill and by 1780 the mill was making the famous BAKER'S chocolate.
1795 - Dr.Joseph Fry of bristol, England, employed a steam engine for grinding cocoa beans, an invention that led to the manufacture of chocolate ona large factory scale.
1819 - The pioneer of Swiss Chocolate-making, Francois Louis Callier, opened the first swiss chocolate factory.
1828 - The invention of the cocoa press, by Conrad Van Houten, helped cut prices and improve the quality of chocolate by squeezing out some of the cocoa butter and giving the beverage a smoother consistency. Conrad Van Houten patented his invention in Amsterdam and his alkalizing process became known as "Dutching".
1847 - Joseph fry & son discovered a way to mix some of the cocoa butter back into the "Dutched" chocolate, and added sugar, creating a paste that could be molded. The result was the first modern chocolate bar.
1849 - Joseph Fry & Son and the Cadbury Brothers displayed chocolates for eating at an exhibition in Bingley Hall, Birmingham, England.
1851 - Prince Albert's Exposition in London was the first time that Americans were introduced to bonbons, chocolate creams, hand candies (called "boiled sweets") and caramels.1861 - Richard Cadbury created the first known heart-shaped candy box for Valentine's Day.
1868 - John Cadbury mass marketed the first boxes of chocolate candies.
1867 - The swiss chocolate manufacturer, Daniel Peter, found a way of combining milk to the chocolate to create the first milk chocolate. The milk happened to be a concentrated infant food formula Henri Nestle was working on.
1879 - Daniel Peter and Henri Nestle joined together to form the Nestle Company.
1879 - Rodolphe Lindt of Berns, Switzerland, produced a more smooth and creamy chocolate that melted on the tongue. He invented the "conching" machine. To conch meant to heat and roll chocolate in order to refine it. After chocolate had been conched for seventy-two hours and had more cocoa butter added to it, it was possible to create chocolate "fondant" and other creamy forms of chocolate.
1897 - The first known published recipe for chocolate brownies appeared in the sears and Roebuck Catalogue.
1913 - Swiss confiseur Jules Sechaud of Montreux introduced a machine process for manufacturing filled chocolates.
1926 - Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey's and Nestle's American market.

Today we eat an average of just under seven ounces of chocolate per person per week. The confectionery industry is worth over �5 billion in the UK alone, of which chocolate makes up �3 billion!


Please scroll down to view and select the Belgian Chocolates and chocolate box options. It is not possible to make available for buying on-line all the possible combinations of our Belgian Chocolates. If you would like to select your own Belgian Chocolates combination, from the range shown below, please telephone 0115 9618349 to place your order.
Step One	Click on your selection and then click the BUY button. The chocolate box will then be placed in your shopping basket where you may add a personal message.
Step Two	Follow the instructions on the basket page to add your delivery details.
Alternatively	to buy from a live and very friendly assistant please telephone (44) 0115 9618349 Monday - Saturday 9.00am - 6.00pm