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caramel-filled chocolate bar

Rochoux’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

Related link:

John-Charles Rochoux; Parisian chocolatier



    • Alexa

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

    • David

    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.

    • Annika

    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!

    • magnoliachestnut

    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!

    • Dana McCauley

    Leftovers – surely they jest!

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

    • Gail

    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?

    • Jill

    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.

    • Lisa Lappe

    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


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