Pardon, Monsieur Linxe, but I disagree.
At a recent tasting at La Maison du Chocolat, I sampled at least eight chocolates—not to mention passion fruit ganache, chocolat chaud, plus two of their newest summer flavors: melon and star anise.
It was a lot to get through, let me tell you. I normally avoid any hot chocolate that’s offered in those kinds of situations, because I find that’s the tummy-buster, the stuff that puts you over the edge. And when faced with a plate of such fine chocolates, I want to enjoy and savor every chocolate-dipped bite. A warm cup of silky-rich chocolat chaud alongside? That’s just dorer le lys. (Gilding the lily.)
My favorite chocolate at La Maison du Chocolat is Rigoletto Noir.
And I hope you can see why.
But I have to disagree with Monsieur Linxe, the creator of these chocolates filled with whipped caramelized-butter mousse. He says they’re best when enrobed in milk chocolate, and I disagree. I find the ultra-thin layer of bittersweet chocolate provides a little break from the intensely-buttery caramelized filling.
All I know is I have a whole, big box to plow through (thanks Leslie and Shirley!) all by myself, and I’m loving every bite. Maybe once I finish it up, I’ll have had enough of these dark chocolate squares, enclosing a sublime filling with the creamy, sweet taste of the best French butter. Perhaps I’ll have had my fill.
But somehow, I don’t think so.
La Maison du Chocolat
225 rue du Faubourg St-Honoré (8th)
Tél: 01 42 27 39 44
Related Posts and Links:
La Maison du Chocolat by Robert Linxe
La Maison du Chocolat (another post)