Recipes

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.

Thin veal escalopes, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.

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.

Off the heat, golden mushrooms sizzle one last time as Granhota’s Tasmanian Peppercorns Vinegar hits the pan, releasing notes of laurel and juniper and a round, spicy finish before they tumble over arugula and Comté shavings.

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.

Tossed with half the dressing and piled into deep bowls, rice noodles pick up crunch from carrot, cabbage and peanuts and warmth from Granhota’s Star Anise & Ginger Vinegar, aromatic and boldly flavored, with a spicy finish that lingers long.

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.

Warm saffron from the Corbières meets cool fennel here, as Granhota’s Saffron Vinegar, intense and bold, lifts a vinaigrette for paper-thin fennel, orange rounds and black olives.

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 buttery biscuit and caramel.

Caramelized at the edges, carrots and parsnips go back into the oven for three minutes with a drizzle of Granhota’s Réserve Vinegar, aged three years in oak, whose licorice and aged rum notes and gentle sweetness turn into a glaze.

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.

A good shake of the bottle comes first, so the raspberry comes through fully when Granhota’s Raspberry Vinegar, fruity and naturally sweet, dresses earthy beets, baby spinach, fresh raspberries and toasted hazelnuts.