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Say Belgian chocolate to us and we picture the filled praline, a molded shell with ganache or gianduja inside or sometimes just a soft cream center. There’s a long habit of using good couverture behind all of it. For wholesale buyers, a boxed Belgian praline is about as safe as the premium and gift shelf…

Walk down a European candy aisle and then an American one and you’ll notice it fast, mostly because the Europeans seem to hold back on the sugar and keep the ingredient lists shorter. They lean on regional oddities like licorice and marzipan and those filled wafers (nothing quite like them back home). American candy goes…