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Wonderful World of Chocolate
Cioccolato, Chocolat - part 2 
8th-Feb-2007 08:15 pm
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!
9th-Feb-2007 06:37 am (UTC)
I wish I could taste the chocolate but alas it just tastes like my monitor.
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