A serious chocolate fan? Head to the Festival Senses & Chocolate in Paris for a whole fair dedicated to it
Don’t eat a Dairy Milk chocolate bar in public in Paris or you will be put on the Euro tunnel before you know it. French chocolate is right up there with that of its Swiss and Belgian neighbours; it would be a sin not to enjoy it.
Chocolate first arrived in France in the early 17th century, after a long journey from the Spanish colonies in the New World. The word chocolate itself is derived from the Aztec Nahuatle word xocolātl, meaning ‘bitter water’. The French court were pretty quick about embracing this new treat and soon it spread throughout France. It also quickly gained a reputation as an aphrodisiac.
Patrick Roger is one of France’s top contemporary chocolatiers. He thinks of himself as a ‘chocolate artist’, combining exquisite flavours with textured aesthetics. His painstakingly handcrafted chocolates look so good it almost feels crude to eat them. Almost, but not quite.
Richart was founded by Joseph Richart almost 100 years ago, but his recipes have not aged a day. Their chocolates are created in seven different flavoured themes known as ‘families’. They include Balsamic, Roasted, Fruity, Citrus, Herbal, Floral, and Spiced. The family recipes have won the Ruben Blue - France’s most prestigious confectioner’s award - seven times.
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