Recipes with Comptoir du Cacao

Apricot halves roasted with honey until lightly caramelized, a spoonful of Greek yogurt, and over the warm fruit a scatter of chopped chocolate: Comptoir du Cacao’s Nougat & Pistachio Dark Chocolate Bar plays soft nougat and crunchy pistachio against 72% cocoa.

Whipped until light and fluffy, the cold ganache is piped onto eight cupcakes, ready for sprinkles and candles: Comptoir du Cacao’s Happy Birthday Milk Chocolate Bar, creamy and sweet, becomes a frosting that melts gently on the palate.

Crisp baguette toasts, still hot, melt a square of chocolate each before a few drops of good olive oil: Comptoir du Cacao’s Guérande Sea Salt Dark Chocolate Bar, finished with hand-harvested salt from Brittany, brings a subtle crunch and a lingering finish.

Still warm from baking, the honeyed oat base takes a glossy layer of melted chocolate before being cut into twelve bars: Comptoir du Cacao’s Ginger Dark Chocolate Bar, 72% cocoa, adds a warming, gently spicy spark.

A few minutes of whisking over low heat and the milk turns thick and velvety, ready for its cloud of whipped cream: Comptoir du Cacao’s Eiffel Tower Dark Chocolate Bar, intense and elegant at 72% cocoa, melts into every cup.

Straws in, the tall glasses come out thick and speckled with chocolate, tasting of an after-school snack: Comptoir du Cacao’s Cookies Milk Chocolate Bar, creamy milk chocolate studded with crunchy cookie pieces, blends right into the milkshake.

Three scoops of ice cream and a split banana hide beneath a warm cookie-caramel chocolate sauce, whipped cream and crunchy pieces: Comptoir du Cacao’s Cookies Caramel & Hazelnut Milk Chocolate Bar makes a sundae worth sharing.

Frothy, pale-gold milk, sweetened only by melted chocolate, meets a fresh espresso in each cup: Comptoir du Cacao’s Coffee Blond Chocolate Bar, caramelized white chocolate with rich coffee, makes a latte that tastes of butter cookies and caramel.

Between layers of coffee-soaked ladyfingers and mascarpone cream, whole coffee beans crack under the spoon: Comptoir du Cacao’s Coffee Beans Dark Chocolate Bar, 72% cocoa, echoes the espresso with a bold, aromatic crunch.

Golden crumble bubbling over soft pears, and on the hot surface a handful of chopped chocolate that starts to melt: Comptoir du Cacao’s Caramelized Hazelnuts Chocolate Bar, made with pure cocoa butter, adds its toasty, nutty crunch.

Cubes of day-old brioche soak up milk, eggs and orange zest, then puff in the oven around melting pockets of chocolate: Comptoir du Cacao’s Candied Oranges Dark Chocolate Bar, 72% cocoa, brings the old French love affair of orange and dark chocolate to the table.

Overnight, chia seeds thicken the coconut milk into a soft pudding waiting for fresh berries and a last chopped handful: Comptoir du Cacao’s Berries & Coconut Dark Chocolate Bar, 72% cocoa with strawberries, raspberries, red currants and blueberries, adds a fruity, bittersweet finish.