David Lebovitz

Blog of pastry chef David Lebovitz, author of Room For Dessert, Ripe For Dessert, The Great Book of Chocolate and The Perfect Scoop. Dessert and chocolate recipes using seasonal fruit and berries, and writing about Paris, including travel tips and stories about living the sweet life in Paris.

Eye Candy

8 comments - 07.18.2008

Rouchoux's caramel-filled chocolate bar.

At the shop, they advise you that after you've started it, to store it upright to prevent the caramel from running out.

That is, of course, is based on the assumption that there's going to be any left over in the first place.

John-Charles Rochoux
16, rue d'Assas (6th)
Tél: 01 42 84 29 45
(Map)

8 Comments

By Alexa on July 18, 2008 11:31 AM

I would have no need to store it upright or otherwise... It would be all gone. Ah la gourmandise!

By David on July 18, 2008 12:47 PM

well, I really wasn't planning to eat it all. I tried to suck out just the caramel, but all the chocolate came with it.

By Annika on July 18, 2008 1:45 PM

You are cute.
Just discovered your blog recently and i am totally in love with it. Can't wait to visit Paris again one day and check out all the places you mention!

By magnoliachestnut on July 18, 2008 10:19 PM

Yum! You just encouraged me to open up my last precious Bernachon tablette au chocolat noir that was purchased from Denise Acabo this past Christmas. It's Kalouga and the caramel tastes so good. I really opened it just one minute ago upon reading this. I guess I saved the bar long enough - it's July already!
P.S. Denise mentioned how much you love her shop and pointed out to me all of your favorites!

By Dana McCauley on July 19, 2008 12:39 PM

Leftovers - surely they jest!

I'm really liking your redesign. I find your blog much easier on the eye with this new colour scheme.

By Gail on July 19, 2008 7:14 PM

I can't wait to compare Bernachon's Kalouga to Rochoux's this October. It may take more than a few bars of each! Have you compared them, David?

By Jill on July 21, 2008 9:48 AM

David, In a fit of lunacy, I am going to try and duplicate da Rosa's raisins. I figure the best way to start is to soak raisins in dessert wine. Any suggestions? When I came home and told husband I was going to make "Sauterne Raisins", he laughed and told me I couldn't afford the wine.

By Lisa Lappe on July 28, 2008 4:50 PM

david, i've been taking my husband on the self-guided culinary tour of paris for the past 3 weeks. thanks for all your info and favorites....we were laughing because we just polished off a bar of rochoux's caramel bar tonight (even in today's paris heat, which made it even more interesting), and then read your recent blog.....of course, no leftovers! mahalo and aloha! lisa and todd