[Sca-cooks] Pralines...

[Sue Clemenger]

Is Belgian chocolate generally less sweeter?
I noticed a similar tendency towards sweet chocolate when I was in
Britain--and it was virtually always *milk* chocolate, too.  Very nice
milk chocolate, but not my favorite (I like both my chocolate and coffee
dark and strong ;-).
When I eat US chocolate-as-chocolate, I go for the dark stuff.  If I can
afford it, I get one of the gourmet/dark brands....expensive, but worth
it!
--maire, part-time chocolate queen

Gorgeous Muiredach wrote:
>
> I have just received what in Belgium is called Pralines, which is not what
> most folks here think of.  Belgian Pralines are chocolates.  You know, like
> Godiva, etc...  My grand mother just sent me a 1Kg box of Neuhaus Pralines
> (http://www.neuhauschocolate.com/ which looks like they are now available
> in the US)
>
> Customs knifed it and only about half the box is in any sh pe to be eaten,
> saddly.
>
> But they are *so* good.  Godiva used to be good, but has become entirely
> too sweet to accomodate the US market :-(
>
> Between the cookies, pralines and whatnots, I'll be on quite a sugar buzz
> for my drive to Montreal Saturday/Sunday!