Recipes

Fresh raspberries sit on a glossy, set ganache, and a little orange zest echoes the redcurrant and citrus notes of François Pralus’s Madagascar 75% Dark Chocolate Bar, balanced, tangy and fruity, made from organic cacao of the Ambanja region.

After forty-five minutes of slow simmering, the chili gets its secret ingredient, an ounce of François Pralus’s Madagascar 100% Dark Chocolate Bar, pure cocoa paste with no added sugar, which melts in and deepens the sauce without sweetening it.

Breakfast gets a little dance step when golden oat clusters, honey and apricots meet shards of François Pralus’s La Salsa 75% Dark Chocolate Bar, richly chocolatey and slightly tangy, opening on floral, honeyed notes.

The moment the fork breaks through, a warm river of chocolate runs onto the plate, and François Pralus’s Fortissima 80% Dark Chocolate Bar, bold, powerful and uncompromising, gives that molten heart its depth.

Late in the evening, a small espresso arrives crowned with foam, a square of dark chocolate on the side and two feathers resting on the saucer as if by chance: Canasuc’s L’Air de Rien Sugar, a quiet gesture of French elegance.

Glossy after a gentle whisk, then cool and smooth after a few hours in the fridge, these little pots carry the floral elegance of François Pralus’s Ecuador 75% Dark Chocolate Bar, made from organic Nacional cacao.

For two, the morning ritual is simple: thick milk foam, a dusting of cocoa, and on each rim a small heart, one white, one amber, from Canasuc’s L’Accroche-Cœur Sugar White & Amber, made in France from cane sugar.

A spoon slides into a trembling, just-set panna cotta, and the organic Dominican cacao of François Pralus’s Dominican Republic 75% Dark Chocolate Bar, spicy, fruity and woody, unfolds slowly on the palate before a long finish.

Dark chocolate melted into hot milk, an espresso underneath, a cloud of whipped cream on top, then a red heart and a white one hooked on the rim: Canasuc’s L’Accroche-Cœur Sugar Red & White says the rest without a word.

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.

Toasted hazelnuts and bits of candied orange peel disappear into little dark mounds that set on parchment, each one made from François Pralus’s Cuba 75% Dark Chocolate Bar, bold and complex, with a spicy, lightly peppery character.

Steam rising from a small saucepan of ginger, cardamom and cinnamon carries the intensely floral fragrance of Place des Épices’ organic cloves, their full, handsome heads the mark of a perfect clove, into a cup of milky spiced tea.