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