> wrote in message
oups.com...
>I have been trying truffle recipes over the last few weeks, and though
> some are good, I really want the flavor of a Belgian chocolate
> (truffle, praline, etc.).
>
> I suppose another way to put it is the difference btw. Godiva
> chocolates and Neuhaus chocolates. I love both, but Neuhaus chocolates
> are the true Belgian chocolates. What makes the difference? Are we
> talking ingredients (like the praline center), or simply using Belgian
> chocolate (like Callebaut)?
>
> I'd love any advice or help on this. Also, if anyone knows any good
> recipes or websites for Belgian chocolates, please share them!
> Thanks,
>
> SC

Callebaut chocolate is too bland, IMHO. (But be aware also that there are a
zillion different Callebaut chocolates...)

I used to like Godiva, but in recent years they've degraded their
ingredients and thus their product tremendously. Their truffles are
downright bad. I just had a couple last week. It simply amazes me that
people think they are good. (Branding is all....)