Recipes

Baked apples collapse softly in their dish, filled with walnuts, butter and Hédène’s Alder Buckthorn Honey, a rare monofloral honey from the Landes forest, cognac-colored, with a warmth like quince that suits the fruit beautifully.

Every spoonful of this frozen cream crackles with shards of amber brittle: Comptoir du Cacao’s Nougatine Milk Chocolate Bar, caramelized sugar and almonds in creamy milk chocolate, makes a frozen dessert that needs no ice cream maker.

Steeped, sweetened while still warm, then chilled, a glass of iced white tea with raspberries or lychees tastes of a garden in bloom thanks to Hédène’s Acacia Honey & Rose, floral, fragrant and surprisingly fresh.

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.

Sticky, burnished and best eaten with your fingers, these wings owe their glaze to Hédène’s Acacia Honey & Espelette Pepper, round and sweet at first, then gently warming, brightened with a squeeze of lemon.

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.

Scored and baked until its center goes molten, a small Brie needs only a teaspoon or two of Hédène’s Acacia Honey & Black Truffle, where sweet French acacia honey meets the powerful, earthy aromas of black truffle.

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.

Ice clinks in the glass and mint floats on top of a lemonade sweetened with Hédène’s Acacia Honey from Burgundy, fluid, sweet and floral, which blends straight into cold lemon juice without a trace of bitterness.

Few things beat a coin of cold butter melting slowly over grilled fish or steak, especially one mashed with Haranea’s Espelette Pepper Purée, a concentrated organic purée of ripe pepper with a gentle, fruity heat.

Peppers slump into tomatoes, eggs set in little hollows, and a final dusting of Haranea’s Espelette Pepper Powder, organic and PDO certified, brings gentle, lingering warmth rather than bite to this Basque classic.

Apricot halves blistering in the oven, their juices mingling with honeyed tea and a little butter: Dammann Frères’ Passion de Fleurs Tea N°20, a white tea scented with apricot, passion fruit and rose, lends its floral grace to a simple summer dessert.