A mission of waffles and chocolate from the gods

OK, so, I'm on a mission now. Liège waffles are da bomb. They're different from Belgian waffles (what you typically make at home or get in a restaurant) in that they're a bit sweeter and crispy on the outside but soft and chewy on the inside. You get them at stands all over Beigium, piping hot and they're perfect to eat plain. They just are perfect in and of themselves (although gilding the lily with some warm chocolate, strawberries or whipped cream wouldn't necessarily be a bad thing...). The one strange thing I learned from our visit is that the Liège waffles are made with a dough that is similar to bread dough, not pancake batter. They divide it up in little muffin tins, then just put the dough on the waffle iron when you step up to order one.

Seeking the interweb for help, I'm a bit more confused than I was before. I found lots of standard batter-based (liquidy) Belgian waffles (here's my favorite), waffles containing beer, and zillions of other recipes. There were a couple of sites that said Liège waffles aren't yeast-based, but never told me actually how to make them. The closest I think I can find is a recipe that contains pearl sugar (which I'd heard mentioned when we were in Brussels). I've never seen or used pearl sugar before, and looks like I'd have to special order it, or figure out a substitute.

Besides the waffles in Belgium (which are alone worth the trip), Hank and I had a couple of wonderful meals. I also picked up a bunch of chocolates to bring back to the office, a couple of nice baking chocolate bars, and I drank a tiny cup of hot chocolate that was made of the creamiest, chocolatey-ist hot chocolate I've ever had. I've never been a fan of hot chocolate really, but this stuff made me reconsider that position. Wooooooow.