Jean-Charles Rochoux

     This petit chocolate shop with it's grey block lettering on it's very French creme-colored awning is nestled on Rue D'Assas, almost on the corner. Sitting in the window are the amazing chocolate sculptures. Dogs, cats, cupids, and frogs are made along with all the other chocolate in the very shop. Because of this, when you walk in the door, your nose is immediately filled with wonderful aromas of chocolate; dark chocolate, nutty chocolate, milk chocolate, and praline. Mmmm. On the counter, in rows and rows of boxes, are all of the small chocolates, including caramel chocolates, fruit chocolates, and even little chocolates with a fake red wax seal on them! Behind this are shelves of different chocolates, including busts of people, and on the shelves on the opposite wall are more chocolates, cupids on hearts, letters, numbers, and some small animals, including a life size fawn.

     With so many delicious looking chocolates, it was hard to choose which one to sample for today's post, but I finally chose a chocolate with praline in the middle, a dark chocolate coating, and almonds on the top covered with more chocolate. The coating and the almonds were nicely crunchy to balance out the peanut butter texture of the praline. Little flakes of chocolate were in the praline, and although the lady who worked at the store mentioned neither of these when I asked about this chocolate, it had a slightly fruity taste when I first bit into it, and the smell that floated into my nose while eating was one of coffee. It goes without saying that it was delicious. 

    Not only does Jean-Charles Rochoux make chocolates, but piled up on the cashier counter are glass pots. These pots are filled with different things; one kind is chocolate hazelnut spread, in another caramel sauce with melted butter, and in another just plain chocolate sauce. Gleaming on precarious stacks with their silver caps, these different sauces are delicious. From experience, I know that it tastes really good to put the chocolate hazelnut spread in the refrigerator, and then when you want to spread it on something (tip: spread it on warm bread, it's the best thing ever), heat it up. Definitely a must get, just as Jean-Charles Rochoux is a must-go.