whoops lol
Okay. Belgian. I see you know what I meant.
Now, is it the bottom of the Belgian barrel? I've never had other Belgian chocolates, it appears a good Swiss dark chocolate is more my style (and country barely has any sway on chocolate flavor anymore. Good chocolate can be had in the U.S., ignoring the Hershey-process garbage. And I bet there is bad Swiss chocolate, hell... maybe the Germans make good chocolate, and I'm even more lost in trying to name a German chocolate maker.

)
Considering I think this bar of Godiva I picked up appears to possibly have been made in NY (no foreign description whatsoever, so country of origin or any reference to Belgium, and I've ignored Godiva in forever - 't'is why I forgot, of course).