Recipes

Creamy rice pudding, still warm, swirls with melted caramelized white chocolate before slices of fresh peach go on top: Comptoir du Cacao’s Almonds Blond Chocolate Bar, with notes of buttery biscuit, caramel and toasted almond, finishes the bowl with a crunch.

Vanilla-poached pears stand upright beside a scoop of ice cream while a warm, glossy sauce made with François Pralus’s Venezuela 75% Dark Chocolate Bar, bold, complex and aromatic, runs down their sides.

Barely three minutes of steeping keep a jasmine green tea soft and floral, ready for a glittering leaf of sugar: Canasuc’s À l’Origine Organic Sugar, unrefined organic cane sugar shaped in France, brings a gentle sweetness that suits delicate teas.

Stirred into the hot tea, six little teapots vanish before ripe peach slices and a few hours of chill do the rest: Canasuc’s À la Bonne Heure Sugar Small, made in France in the traditional manner, sweetens a glass of summer served over ice.

Warm scones split open for butter and jam, a pot of black tea just poured, two little teapots on each saucer: Canasuc’s À la Bonne Heure Sugar Large, individually wrapped, carries the ritual of tea into the smallest details.

Into a cup of strong Assam goes a cube as clear as rock crystal, melting slowly before a splash of milk: Canasuc’s White Candy Sugar, pure cane sugar crystallized naturally in France, is the traditional partner of a robust tea.

White, pink and red, three hearts wait on each saucer beside a cup of warm rooibos: Canasuc’s Tender Heart Sugar, hand-molded in France and individually wrapped, dissolves gracefully into an afternoon tea for two.

A gentle, resinous warmth rises from the pot where chicken simmers with tomato and ginger: Place des Épices’ Selim peppercorns, from a berry that grows wild across West Africa, add their surprising lemony, cocoa-like notes.

Warm from the mold, golden and domed, a madeleine breaks open to release orange blossom and violet; Dammann Frères’ Nuit à Versailles Tea N°277, a delicate Sencha with bergamot, kiwi and peach, is ground right into the batter.

A tingle on the lips, a fresh citrus fragrance, then the nutty warmth of sesame: toasted and crushed, Place des Épices’ organic red Sichuan peppercorn, a berry rather than a true pepper, brings these noodles to life.

Each peach hollow cradles a spoonful of jelly that melts into the fruit as it caramelizes in the oven; Dammann Frères’ Nuit à Versailles Tea Jelly, with bergamot, yellow peach, orange blossom and violet, adds a floral glaze to a late-summer dessert.

Soft pear, fresh goat cheese and toasted walnuts invite a pepper that tastes of red fruit and honey: Place des Épices’ organic red PGI Kampot peppercorn, less pungent than black, sweet and fruity with notes of raspberry and blackcurrant.