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caramel-filled chocolate bar

Rochouxโ€™s caramel-filled chocolate bar. At the shop, they advise you that after youโ€™ve started it, to store it upright to prevent the caramel from running out. That is, of course, is based on the assumption that thereโ€™s going to be any left over in the first place.

John-Charles Rochoux
16, rue dโ€™Assas (6th)
Tรฉl: 01 42 84 29 45
(Map)

Related link:

John-Charles Rochoux; Parisian chocolatier

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8 comments

    • Alexa

    I would have no need to store it upright or otherwiseโ€ฆ It would be all gone. Ah la gourmandise!

    • David

    well, I really wasnโ€™t planning to eat it all. I tried to suck out just the caramel, but all the chocolate came with it.

    • Annika

    You are cute.
    Just discovered your blog recently and i am totally in love with it. Canโ€™t wait to visit Paris again one day and check out all the places you mention!

    • magnoliachestnut

    Yum! You just encouraged me to open up my last precious Bernachon tablette au chocolat noir that was purchased from Denise Acabo this past Christmas. Itโ€™s Kalouga and the caramel tastes so good. I really opened it just one minute ago upon reading this. I guess I saved the bar long enough โ€“ itโ€™s July already!
    P.S. Denise mentioned how much you love her shop and pointed out to me all of your favorites!

    • Dana McCauley

    Leftovers โ€“ surely they jest!

    Iโ€™m really liking your redesign. I find your blog much easier on the eye with this new colour scheme.

    • Gail

    I canโ€™t wait to compare Bernachonโ€™s Kalouga to Rochouxโ€™s this October. It may take more than a few bars of each! Have you compared them, David?

    • Jill

    David, In a fit of lunacy, I am going to try and duplicate da Rosaโ€™s raisins. I figure the best way to start is to soak raisins in dessert wine. Any suggestions? When I came home and told husband I was going to make โ€œSauterne Raisinsโ€, he laughed and told me I couldnโ€™t afford the wine.

    • Lisa Lappe

    david, iโ€™ve been taking my husband on the self-guided culinary tour of paris for the past 3 weeks. thanks for all your info and favoritesโ€ฆ.we were laughing because we just polished off a bar of rochouxโ€™s caramel bar tonight (even in todayโ€™s paris heat, which made it even more interesting), and then read your recent blogโ€ฆ..of course, no leftovers! mahalo and aloha! lisa and todd

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