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| People will come, Ray, people will most definitely come. |
There are many different kinds of love in the world. Puppy. True. Unrequited. Dangerous. Platonic. Romantic. Maternal. But few affairs are more torrid than the one between the French and their chocolate.
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| Gerry Cheevers or Hannibal Lecter |
Dijon's inaugural Salon du Chocolat was a poem to
chocolate lovers everywhere. At dozens of stands, the cocoa bean was dressed to
kill. It was shaped into dolphins, owls, frogs, and cows; made into flower
bouquets; sculpted into shoes; turned into edible art.
People tasted and bought
it in countless shapes, colors, and textures. There was white chocolate with plump
hazelnuts popping out; sublime squares scented with ginger, cinnamon, or salt; ganaches of every flavor; slabs of
Ugandan, French, Swiss, and Ecuadorean goodness. It covered candied fruit and
was turned into lollipops. The artisans wore rough gloves to prevent it melting
as they broke, weighed, and sold it to adults and the kids who were everywhere, riding every part of
the sugar wave.
A Michelin-starred chef
offered free samples of pumpkin soup flavored with a chocolate cream. He rolled foie gras in cocoa powder, which he
served, dusted with a little orange zest, on top of little toasts. These latter
had been slathered in the grease from the foie
gras, because, as the chef reminded his audience, “one should never waste
anything in the kitchen, so why not use that grease? It would be a shame to
throw it out!”
In addition to the
chocolate, there were fine wines and liqueurs to accompany the sweets. The
“World Champion of Jam” offered demos, samples, and a vast selection of
products. Nougat, doughnuts, and “bretzels” all made an appearance. And, of
course, there was a foie gras
salesman in the middle of the chocolate show.
What: Salon du Chocolat
When: Early spring (the first version was in late
March; 2015 dates TBD)
How Much: 4 euros
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