
I’ve been meaning to post something about this for awhile. You may remember a photograph I posted to this blog a few months ago, around Christmas time, of a large chocolate bear in a shop window. It was the holiday window display of Patrick Roger, a local chocolatier. I didn’t know it at the time, but have since discovered that he is in fact an award-winning chocolate maker and chocolate sculptor, who has several upmarket shops in Paris. His one location outside of Paris is the one in my town – it was his first store.

Upon the advice of colleagues, I ventured into his little shop for the first time several weeks ago. He had a stunning springtime/Easter display that had caused quite a crowd to form around the door. There were hedgehogs, chickens, gardens, huts, mice, trees – all made almost exclusively out of Roger’s chocolate and candied fruits. (The “eggs” above? Chocolate and candy. And below, a chick made of fruit paste – perched on real moss.)

Photos are not allowed in the shop, so these images are taken from his website, patrickroger.com. (Flash-heavy and slow loading, be warned.)

People raved about his chocolate, saying that he created flavour combinations that no chocolatier had ever tried before. I was told that I must try some before leaving. I was also told that it was rather pricey… Though when I walked in the shop and saw that the chocolates were 3€ each, with the average price of a small box at around 68€, it was still a bit of a shock. I couldn’t bring myself to buy anything! (Chocolate hedgehog with candy egg, above; a chocolate vegetable garden beside a chocolate hut, below.)

But as you know, I’m leaving soon. And I just had my last payday. So I thought: why not? This afternoon I went back to the shop and bought the smallest box of his signature chocolate, le Pavé de Sceaux: plain and lime ganache, and cocoa nougatine. One box, 29€.

If I had chosen according to filling, this is not the flavour I would have picked for myself, but since it’s his signature chocolate, and he named it after my town, where he got his start, I thought it was appropriate. And I wasn’t disappointed!

The thin outer shell of dark chocolate is incredibly smooth and melts almost as soon as it hits your tongue; the ganache and nougatine crumbles and forms a kind of paté in your mouth that then disappears very quickly, leaving almost no aftertaste. It’s not very sweet, it fills your mouth with flavour, and then it’s gone. Very good.