Godiva Chocolate Truffles: the pinnacle of chocolates

Back before I started candy blogging in earnest, I thought Godiva Chocolatier, makers of the godiva chocolate truffles and godiva chocolates alike, was the pinnacle of chocolates. How could they not be, with their beautiful, shiny, golden ballotins? When I was in middle school, my family got bumped up to first class for a Shanghai to Tokyo flight. They served Godiva chocolate truffles for dessert, which only bolstered my vaunted view of the brand.

I was so pleased by my free box of Godiva chocolate truffles. The eight godiva chocolate truffles within were (from left to right, then top to bottom in the below photo): Godiva Chocolate truffles milk chocolate, Godiva Chocolate truffles hazelnut praline, Godiva Chocolate truffles dark chocolate, Godiva Chocolate truffles smooth coconut, Godiva Chocolate truffles French vanilla, Godiva Chocolate truffles roasted almond, Godiva Chocolate truffles extra dark chocolate, and Godiva Chocolate truffles double chocolate raspberry.

Godiva Chocolate truffles milk chocolate was a milk chocolate shell around a creamy, sweet, and fatty milk chocolate ganache. Godiva calls this one “the classic.” The Godiva Chocolate truffles dark chocolate was a dark version of the milk (duh) that I found to be overly sweet, though its fruity finish was nice.

I liked the Godiva Chocolate truffles extra dark chocolate somewhat more. Its ganache was thicker and less flowy than those of the milk and dark, but it still managed to be unpleasantly greasy. It had a deep cocoa flavor but not much flavor nuance otherwise.

The Godiva Chocolate truffles hazelnut praline (above), dubbed a “nutty reverie” by Godiva, was a milk-chocolate enrobed truffle covered in tiny bits of chopped and candied hazelnuts. The nut bits had a light crunch and a sweet crisp, and the truffle itself had a yummy, honeycombed nuttiness to it, making it my favorite in the box.

Godiva Chocolate truffles double chocolate raspberry (aka “berry tempting” in Godiva-speak) had a strangely wet ganache enrobed in dark chocolate. It had a seedy raspberry sweet finish, and the whole truffle had a nice brightness to it.

Godiva Chocolate truffles coconut (below) was a white ganache with a milk chocolate coating. It was nicely nutty, with a slight grain and grit to the filling. The finish was sweet and tasted strongly of coconut, and the whole thing was a tad too sweet for me.

Godiva Chocolate truffles french vanilla was dark chocolate around a creamy, white filling. I didn’t get much genuine vanilla flavor from this. Instead, I mostly tasted its saccharine finish.

Finally, Godiva Chocolate truffles roasted almond was my second favorite after the Godiva Chocolate truffles hazelnut praline. Its ganache was thick and creamy with a wonderful roasty nuttiness. I found it pleasant to eat but also a bit overly sweet. Perhaps it would have been better in a dark enrobing?


Godiva Chocolate truffles Blogs
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This is ver nice review of Godiva Chocolate truffles by Rosa. she was bale to describe every Godiva Chocolate truffles she have tried. Very informative. thanks Rosa.