Desserts

Low heat, a covered pan, and apples slowly giving way under a honeyed floral steam; Organic Chamomile Tea Bags from Dammann Frères, a spring harvest of organic chamomile with a light note of pineapple, bring their soft, bitter-free sweetness to the compote.

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.

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

A spoon slides into a trembling, just-set panna cotta, and the organic Tanzanian cacao of François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, unfolds generously on the palate.

Slow stirring over low heat until the rice turns creamy, then a pinch of flaky salt on top: Dammann Frères’ Oolong Caramel Tea Bags N°445, a velvety oolong flavored with salted butter caramel, infuse the milk with their sweet and salty warmth.

Warm cherries spooned over vanilla ice cream, their syrup running into the melting edges: poached in Dammann Frères’ Noël à Paris N°182, a festive black tea with cherry, gingerbread and bitter almond, they taste like Christmas in Paris.

Around four espressos and their little plates of madeleines and dark chocolate, guests reach for an abacus of sugar: Canasuc’s Le Boulier Sugar, hand-molded in France, lets every half-sphere slide off its rod on request.

Bare orange rounds glistening with honey and orange blossom water wait for one last touch: Place des Épices’ organic cubeb peppercorn from Java, whose clove-like warmth and fresh, almost eucalyptus finish lift the citrus.

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.

Snap off a shard of frozen yogurt and find a candy inside, its sugar shell crunching before the soft, fruity heart. La Nantaise de Confiserie’s Rigolette Nantaise Candies, a classic from Nantes, make this bark as fun to break as to eat.

Golden crumble bubbling over soft pears, and on the hot surface a handful of chopped chocolate that starts to melt: Comptoir du Cacao’s Caramelized Hazelnuts Chocolate Bar, made with pure cocoa butter, adds its toasty, nutty crunch.

Diced strawberries suspended in a trembling jelly, served in small glasses after dinner: Dammann Frères’ Merveilles Herbal Tea N°480, caffeine-free verbena and lime blossom scented with strawberry, raspberry and rose, sets into a light, floral dessert.