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

To my understanding and experience with chocolates;. Most Beigian
chocolates are filled chocolate pieces either enrobed or molded pieces
usually filled with a variety of fillings such as trufflle
praline/gianduja,marzipan/fudge./nuts and other related fillings.It
can be further decorated as desired.
IMO, it a true belgian chocolate is made only in Belgium.<g>
Roy.

Thanks Roy. I know true Belgian chocolate have to be made there, I was
just looking for the Belgian style (I guess you'd call it).

:-)

SC

Thanks Roy. I know true Belgian chocolate have to be made there, I was
just looking for the Belgian style (I guess you'd call it).

:-)

SC

> 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....)

> 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....)

I agree with you on Godiva. It is really a shame b/c all of the other
chocolate shops (like Neuhaus) have closed up and Godiva is all that is
left. I always liked the Belgian chocolates over Godiva but they were
still good. I bought a few a couple of months ago and they weren't
worth the price I paid that's for sure.

Stef

I agree with you on Godiva. It is really a shame b/c all of the other
chocolate shops (like Neuhaus) have closed up and Godiva is all that is
left. I always liked the Belgian chocolates over Godiva but they were
still good. I bought a few a couple of months ago and they weren't
worth the price I paid that's for sure.

Stef