Desserts

Meringue that still shatters, soft cream, fresh strawberries and a red swirl through every layer, to be eaten without delay. Maison Perrotte’s Mariguette Strawberry Jam, from a cross of Mara des Bois and Gariguette strawberries, balances bright acidity, woodland notes and natural sweetness.

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.

Pale pink to carmine red, the berries scattered over dark chocolate could pass for tiny candies: Place des Épices’ organic pink berries from Bahia, sweet, resinous and floral with no heat at all, are truly the candy of spices.

Thin strands of chestnut piped over whipped cream and crumbled meringue, a dusting of cocoa: Maison Perrotte’s Chestnut Spread, cooked with Madagascar vanilla, turns an autumn afternoon into a quick, cloud-soft dessert.

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.

A single bar melts into ten thin disks, each studded with almond, pistachio, raisin and candied orange, as François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao grown on volcanic soil, brings its woody, spicy character to a small tray of homemade treats.

Apples slumping softly in the oven, basted with tea until their skins wrinkle and the kitchen smells of caramel: Dammann Frères’ Pomme d’Amour Tea N°14, a black tea with the aroma of caramelized baked apple and a hint of maraschino, belongs to autumn evenings.

Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.

A cool, silky cream in its ramekin, fresh raspberries piled on top: Dammann Frères’ Paul & Virginie Tea N°11, black tea with raspberry, red currant, wild strawberry and cherry rounded by vanilla and toffee, steeps its fruitiness into every spoonful.

Six little roses melt into warm water and lemon juice, making a delicate syrup for chilled strawberries: Canasuc’s L’Envie en Rose Sugar Rose & White, tinted with radish, black currant and lemon, sweetens the fruit with a powdery note.

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.

Fresh raspberries sit on a glossy, set ganache brightened with a little orange zest, made with François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic Forastero cacao grown on volcanic soil.