AdvertisementParis’s Best Chocolates: A GuideGanache, single origin, bean-to-bar, pralinés, orangettes, mendiants, palets d’or, dark or milk: Craft chocolate in Paris comes in a panoply of forms, flavors, origins and styles. Image Credit Mari Maeda and Yuji OboshiIt would be reductive to call Patrick Roger, a Meilleur Ouvrier de France (Best Craftsman of France), a simple chocolatier. He incorporates chocolate in any number of his preparations — cakes, ice creams, bonbons and, of course, traditional chocolates. That was 40 years ago and today, that specialty sits alongside 29 different varieties of chocolate bar (including the award-winning yuzu-matcha), truffles and chocolate bonbons with flavors from buckwheat praliné to bitter chocolate and lime. But it’s Nicolas Cloiseau, Meilleur Ouvrier de France (Best Craftsman of France) and the company’s current creative director, who has lifted the brand beyond its beloved mainstays.

Source: New York Times November 01, 2017 18:45 UTC