Belgian Chocolates nottingham from Fleurtations of Nottingham


BC4 Black forest Truffle


BC5 Whisky truffle


BC9 Plain Dark Chocolate Truffles


BC10 Champagne Truffles

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BC6 Raspberry fondant


BC7 Rapsody


BC3 Lemon Cup


BC2

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BCB1 Smallest Gold Box

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BCB2 Small Gold Box

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BCB3 Medium Gold Box

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BCB4 Large Gold Box

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The chocolates displayed in the photographs below are for demonstration purposes and may differ from your choice of chocolates
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BCB10 Clear Oval Box
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BCB11 Small Finger Tube
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BCB12 Large Finger Tube
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BCB9 Clear Heart Box
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BCB13 Large white circular box

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Fleurtations Nottingham's largest online plant, flower and gift shop stock Belgian Chocolates including Champagne Truffles, Baileys Truffles, Passion Fruit Fondant Creams and Whole cherries in Dark Choolate. All of our chocolates are stored in a large temperature and humidity controlled cabinet 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, wrapping paper or jewellery to Nottingham, Nottinghamshire and the U.K. You can make up your own combinations by browsing the web site.
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 altrenatives 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 Ł5 billion in the UK alone, of which chocolate makes up Ł3 billion!


We offer a large range of delicious Belgian Chocolates complemented by tasteful boxes which are beautifully presented with tartan ribbon. We also offer 'no added sugar' and 'sheeps' milk chocolate' as alternatives. Please scroll down to select Belgian Chocolates
Step One	Our delicious Belgian Chocolates are now available! Click on your selection and then click the BUY button. The amount will then be placed in your shopping basket.
Step Two	Follow the instructions on the basket page to add your delivery details.
Alternatively	to buy from a live and very friendly florist please telephone (44) 0115 9618349 Monday - Saturday 9.00am - 6.00pm