I was hoping to finish sending the last trip report before
starting the next trip, but that doesn't look too likely.
Here's the old college try, though.

As we were staying two blocks down from Dumon, one of
the more renowned Belgian brands, rather what Leonidas,
Godiva, and Neuhaus aspire to or were imitative of, a
visit was a no-brainer.

Mme Dumon was there when we visited - she's apparently retired,
letting her daughter and sister run the store, but she can't
keep away. A good thing, because she knows her stuff, and her
daughter is just learning. The sister seems to be shy and not customer-oriented and lurks gloomily in the basement, which I
investigated, but it seems that few patrons do.

We were offered a sample of the hazelnut cream, one of the
most hackneyed flavors, thanks to Nutella and imitators;
it was actually pretty tasty, so we bought a box of the
assorted house-filled truffles - these are a notch above,
but I wouldn't go out of my way for most of them. Of course,
they're E0.50 each so a fraction of what their counterparts
would cost in the US. Most of these were enrobed in a good
bitter couverture, though a few, I forget the details, were
coated in milk chocolate, which was tastier than the usual
European milk chocolate and of course far better than the
rancid-milky stuff that one gets over here. The fillings
were creamier and less hit-you-over-the-head sweet than
most products though sweeter than my preference. Varieties:

cassis - pleasantly tart, good strong flavor;
sour cream ganache - very rich, rather sour; I liked;
hazelnut praline - pretty standard, the gritty praline
offered an interesting texture contrast that I'm not
sure was appropriate;
marshmallow - marshmallow;
orange praline - the sandy stuff worked better here, with
a bright orange flavor, slightly too sweet;
chocolate ganache - pretty perfect, and were I to focus on
one this would be it;
caramel - very smooth, not too milky, deep burned sugar
flavor but still a bit too sweet I thought;
walnut cream - the perfect dilution of the sometimes too
assertive and tannic nuts;
hazelnut - smooth, pretty standard, but what most people
apparently think of as the Belgian chocolate truffle
flavor, so it's become a bit of a cliche;
strawberry - pretty standard, a nice tartness;
creme fraiche - a slightly spoiled taste from the dairy
not being disguised by anything nice and chocolaty, so
I'm not sure about this one;
?balsamic vinegar - I'm really not sure about this one and
on second thought it might be a prune whip that misfired;
cherry - very standard.

On the whole, better than average, the base chocolate being
excellent, and the plain ganache being worth returning for.
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