Belgian is better for bon bons but not for bar chocolate or cooking chocolate. For some reason I've found French to often be better, particularly at the cheap end. Compare Nestle Noir in various countries in Europe (the same brand!) -- signficantly better quality in France, even over Switzerland where it sells for a higher price. Speaking of falling off the wagon, the old Sprungli (pre-takeover) was maybe the best chocolate, but those days are long gone and it hasn't been great for over a decade. It is an odd feature of the chocolate business that the best regularly drop in quality after a few years and it is a continual search to find great chocolate.