It's true. American chocolate is mostly too sugary, and, for lack of a better word, not smooth enough. There's some very good chocolate made in Australia, especially if you buy the more artisanal stuff or from small producers, but the Euros do it best, no question. Especially the Belgians and Swiss.
The Belgians excel at four things in the food world - chocolate, beer, waffles and fries. I don't know how any of them stay thin. I once spent a glorious but ludicrously unhealthy week there and that was a calorie overload in itself!
Can't forget #5:
In fact, start with a good Tripel beer, then mussles with Belgian double dipped fries, then a Belgian waffle with melted Leonidas chocolat, then a Kriek/Trappiste beer to finish it off.
Belgium created the micro brewery scene 250+ years ago with the monasteries and all the region influences.
Single, double, triple beers all having different styles and flavours, then the Kreik where they mix into the fermentation cycle different types of fruits. Not a fan of all of those but there are some very good ones. There are a bunch of season beers as well as stouts like in Ireland and double fermented pale ales. Belgium has it all in the beer category for sure. Can't go wrong - just get ready for a kick if you're used to Bud, Miller, Coors and the other watered down pilsner knockoffs.