Jean-Charles Rochoux is among the few chocolatiers in Paris with a workshop on premise, which makes strolling into this store — stuffed with aromas of chocolate and caramel — a specific pleasure.
Sensible data
Handle: 16 rue d’Assas, 75006
Nearest transport: Rennes (12)
Hours: Monday, 2:30pm-7:30pm; Tuesday-Saturday, 10:30am-7:30pm; closed Sunday
Phone: 01 42 84 29 45
Web site
Opinions of curiosity
The Gannet (2015) “Chef Rochoux is the grasp of sculpting chocolate, but it surely’s his distinctive ganache-filled bonbons that hold me going again – and the tablets with caramelised nuts in them, too. When he launched a line of ‘spreading pastes’, I used to be intrigued and tried all of them. And though the one with fraises des bois (tiny wild strawberries) and chocolate is a runner-up, my absolute favourite is the one made with caramelised hazelnuts, floor to a superb, easy, silky paste and supposed to be unfold on bread. One chunk and it’s arduous to not purchase all of the jars lined up on the cabinets.”
David Lebovitz (2012) “I’m a giant fan of his darkish chocolate bars, with are loaded with buttery, caramelized hazelnuts and almonds, in addition to his liqueur-filled sweets… I picked up a jar of his fabulous Hazelnut Praline unfold, which is among the finest belongings you’re ever going to style in your life.”
Figaroscope (2010) “… innombrables sujets en chocolat…des tablettes garnies de fruits de saison ultrafrais.”
David Lebovitz (2007) “In his store, chocolate is each an edible obsession and an object of sculptural craftsmanship…the true prize ready for me are his dipped sweets…”
