Recipes

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, redcurrants and blueberries, adds a fruity, bittersweet finish.

Puff pastry rolled tight around chopped chocolate and caramelized almonds bakes up golden and crisp: the Almonds Chocolate Bar from Comptoir du Cacao, made with pure cocoa butter, gives twenty palmiers the crunch of its golden almonds.

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.

Lined up from the mildest to the most intense, squares from ten countries let a single afternoon travel from Papua New Guinea to Ecuador, and the Tropical Pyramid from François Pralus, the house’s signature creation since 2003, is the ticket.

Bite into a warm cookie and a small pocket of melting chocolate appears, one of the Tropical Chocolate Squares from François Pralus hidden inside, 75% dark chocolate from ten origins, so no two cookies taste quite the same.

Soaked brioche sizzles in butter until the squares hidden inside turn molten, and François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic cacao grown on volcanic soil, makes this weekend brunch feel generous.

Rolled by hand and dusted in bitter cocoa, each little truffle melts slowly on the tongue, carrying the powerful, rich character and elegant spicy notes of François Pralus’s Peru 75% Dark Chocolate Bar, made from organic Trinitario cacao.

Every dip becomes a small lesson in cocoa origins when strawberries, pear and brioche plunge into a warm fondue made from two bars of the Organic Pyramid by François Pralus, perhaps Peru alongside Madagascar.

Warm baguette, crisp outside and soft within, cradles two squares that slowly soften, a French after-school ritual made with the Organic Chocolate Squares from François Pralus, 75% dark chocolate from five organic origins to mix and compare.

Folded around golden pears and warm from the skillet, crêpes wait for a silky sauce made with François Pralus’s Mélissa 45% Milk Chocolate Bar, a milk chocolate with real backbone, all honey and caramel, and a scatter of hazelnuts.

Colorful wrappers laid beside each square turn coffee into a guessing game, as guests try to name the origins of the Mini Tropical Pyramid from François Pralus, ten squares of 75% dark chocolate that travel from Papua New Guinea to Ecuador.