Häagen-Dazs · Desserts
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Both go in here, cocoa powder and chocolate, and they don't do the same job. Powder gives a cleaner, sharper chocolate flavour because it brings no extra fat with it. Chocolate brings cocoa butter along, and that fat coats the mouth and slows the flavour down. In a base this dense the effect compounds. There's already more fat than average coming from the cream, so the chocolate arrives late and then stays, which is the difference between this and a tub built on powder alone. Belgian chocolate isn't a protected designation, but it isn't a style either. The voluntary code behind the phrase requires the mixing, refining and conching to happen in Belgium, so it's a claim about where, not about how good.
