Well, you didn't tell us what you like in a destination, so I'll assume you are into chocolate and should go to Galler (just off the Grand Place), Neuhaus (all over), Marcolini (on the Sablon, et al.), and even Godiva (their European product is almost entirely different than their American junk).

At Galler: try Extrême, Chiba (very nice almond praliné), Thé Noir (Earl Grey Tea), Mazagran (heart-shaped coffee caramel), Turque (whiskey- and coffee-flavored cream), Martiniquais (ganache with rum & raisins), Anglaise (ganache with a little raspberry flavor (could be raspberry eau de vie)).

At Marcolini: try anything with caramel! Great stuff. Also the violet piece.

At Neuhaus: Pagode, Astrid, Caprice, Tentation, Prestige, Ephemere (you can compare these last two to Marcolini's caramels), Bonaparte, Satan, Sapho, Eden Rock Lait, and Black & White.

Of course it's best to get about a half-kilo assortment at each place and sit down with one or two other people and share each piece to determine your favorites. You'll be amazed at how reasonable the prices are. My travel companion and I brought back about 15 kilos in October and froze about 5 kilos. To do that, put the box in a freezer bag, squeeze out most of the air, seal it, put it in another freezer bag, remove air, seal, and freeze. Take it out of the freezer and leave it in the bags at room temperature for 6-8 hours before opening it. I've left it in the freezer as long as three months, and it has still tasted great!

------------------
Life's a banquet, and most poor suckers are starving to death! - Auntie Mame

http://www.angelfire.com/ny3/globalgourmets