Belgian Waffles with Chocolate Recipe – Liege Pearl Sugar, Chocolate & Fresh Berries

Belgian Waffles with Chocolate Recipe

This Belgian waffles with chocolate recipe delivers rich, yeast-leavened waffles with caramelized pearl sugar pockets and a soft, slightly chewy interior. Finished with melted chocolate and fresh berries, this dessert reflects the fusion of Belgian baking tradition with Madagascar-inspired chocolate pairings, as featured on CombiNation.

The Inspiration

Inspired by Belgium’s iconic Liege waffles and Madagascar’s world-renowned cacao, this dish celebrates indulgence and craftsmanship. Liege waffles are known for their dense, brioche-like dough and signature pearl sugar, which caramelizes during cooking to create a crisp exterior with bursts of sweetness inside. Paired with high-quality chocolate and fresh fruit, this dessert highlights balance between richness and brightness. This recipe reflects Craig Wong’s fusion approach—combining classic European techniques with globally sourced flavors to create a refined yet comforting dish.

Ingredients

• 3 ½ cups (830 ml) all-purpose flour
• 3 teaspoons (15 ml) instant yeast
• ½ teaspoon (2.5 ml) cinnamon
• ½ teaspoon (2.5 ml) salt
• ¾ cup (180 ml) whole milk
• 2 eggs
• 1 teaspoon (5 ml) vanilla extract
• 8 ounces (227 g) softened butter
• 5 ounces (142 g) Belgian Pearl Sugar
• Serve with melted Belgian chocolate, strawberries, and raspberries

Method

• In the bowl of a stand mixer, combine flour, yeast, cinnamon, and salt. Mix well.
• Fit the bowl onto the stand mixer with a paddle attachment, set to the lowest speed, and slowly add the milk, eggs, and vanilla.
• Add softened butter 1 tablespoon (15 ml) at a time, ensuring it is fully incorporated before adding the next tablespoon, until a uniform dough has formed. The final texture should be like a very soft cookie dough.
• Cover with plastic wrap in a greased bowl and set aside in a warm place to let the dough double in size, about 2 hours.
• Once the dough has doubled, transfer to a work surface.
• Gently flatten the dough into a rectangle and add the pearl sugar.
• Knead the dough for about a minute, until the sugar is well distributed, but the dough is still relaxed.
• Divide the dough into 4 balls around 3 ½ ounces (100 g) each. Let rest for 45 minutes to 1 hour, loosely covered with plastic wrap, until it has risen again.
• Lightly grease waffle iron and cook, use low heat at first, to make sure the sugar does not over caramelize. Cook for around 4 minutes. If sugar is starting to burn in the iron, carefully wipe out the iron in between batches.

To Serve

• Place waffle in the center of the plate. Use a spoon to generously drizzle chocolate over the waffle, and to swirl in a circular motion on plate.
• Place fresh berries over the waffle and along the line of chocolate on the plate.

DIY Pearl Sugar

Ingredients

• ¾ cups (180 ml) white sugar
• 1 tablespoon (15 ml) water, plus a few drops if needed

Method

• Gently heat water and sugar in a small saucepan over very low heat.
• Stir the mixture with a wooden spoon until small clumps of sugar form, making an effort to create lots of smaller clumps rather than a few big ones. To aid clumping, allow the sugar to sit, at intervals, for 20-30 seconds at a time, then continue stirring.
• While stirring and watching for clumping, you may add (no more than) a few more drops of water if the clumping does not seem to be happening.
• Leave over low heat for 20-30 minutes to dry, stirring occasionally. Do not caramelize.
• When the clumps are hard enough to transport without falling apart, turn them out of the pan onto a heatproof surface (such as a tray lined with a silicon mat) and allow to cool completely.

Serving Suggestions

This Belgian Liege waffles recipe is best served warm, when the pearl sugar is still slightly caramelized and the interior remains soft. Pair with a hot coffee, espresso, or dessert wine to complement the richness of the chocolate. For an elevated presentation, use high-quality dark chocolate with a high cacao percentage, ideally from single-origin Madagascar cacao, to enhance the fruity notes of the berries.

Final Thoughts