chee-OAK-oh-lah-to. shock-oh-lat. Have you been practicing your Italian and French? I still need some work on mine. Unfortunately, eating imported chocolates doesn't turn my St. Louis accent into a European one!
Think of France - what springs to mind? The Eiffel Tower? Fine wines? Truffles (the fungus kind)? Michel Cluizel
provides chocolate answers to two of the three with the Bouchon Fine des Bordeaux
, a dark chocolate piece filled with Bordeaux ganache shaped and wrapped to look like a cork, and two fungus-free pieces shaped and named after mushrooms: the Champignon Bolet
filled with smooth hazelnut gianduja and the Champignon Caramel
, filled with a sweet firm caramel - and both "mushrooms" have crunchy almond caps.
Cluizel has even named one of his tempting truffles after the famed romantic wordsmith Cyrano
de Bergerac - although after you've tasted this incomparable piece made from his Los Ancones plantation cacao beans and topped with a fleck of real 22 karat gold, there will be only one thing to say:
Now you can say "chocolate" and "love" in Italian and French - and if you think actions speak louder than words, or if your accent is not so great, give L'Artigiano and Cluizel so your valentine can't miss your meaning!