T Magazine's Chocolate Guide
Ganache, single origin, bean-to-bar, pralinés, orangettes, mendiants, palets d’or, dark or milk: Craft chocolate in Paris comes in a panoply of forms, flavors, origins and styles and this article in the New York Times covers the best.
Included are Patrick Roger, Jean Paul Hévin, and Edwart among others. Also mentioned is A la Mere de Famille, my absolute favorite. This holiday they are offering a candy house advent calendar designed by Sempé!
Post a Comment