One calls them sugar waffles, the other Liège. But they are the same and can be damn tasty. This is confirmed by chocolatier Julius Persoone, who tasted eleven. With some, the sugar pearls crunched nicely between the vanilla-scented dough. “You can put these in a stall and sell them as artisan home-baked waffles,” says Julius. But he saw others earlier at the World Discus Throw because of “rock hard and tasteless”.
