calori worries on Valentine's Day? perish the thought!

I bought myself a box of Godiva chocs; ivory assortment. They are not as good as they used to be, they have stopped making many of their earlier varieties (coffee creams, maple creams, coconut, caramel fillings); everything seems to be hazelnut praline... these are inferior chocolates, anyway despite the high price and hype; they are made with paraffin, the sure sign of cheap chocolates; best to go with handmade or Belgian or Swiss, I say...Lindts are nice for the price. The best no longer exist: Corne de la Toison D'or, from Belgium. But Manon are a close second (aso Belgian).

Peg (who used to sell chocolates for a living)