What gives Belgian Chocolate its distinctive taste?

One of the big advantages that Belgian chocolate making has over that made elsewhere is the way the couverture is stored before use. During the course of making chocolate, cocoa beans are ground, then mixed with cocoa butter and sugar. The mixture is then smoothed through the application of heat, called tempering.

Most companies that make chocolate confections get their couverture in a solid form that they must then reheat to use - that can change the temper of the chocolate. Since chocolate received by most Belgian chocolatiers hasn't cooled, it stays in better condition and retains more of its aroma than types that have already cooled.