My eyes were delighted by the sights of pastries and confections and my mouth was in sweet ecstasy from the chocolates and turrones of Pariès – Gourmandises Basques. You can see the tempting sweets below, and the range of chocolates was from rich and dark to sweet and creamy.
The Expresso chocolate was the best coffee-infused truffle I have tasted, and the Rocher Noir offered a creamy reminder of the familiar treat with the depth of dark chocolate to round it out. The Iranja chocolate surprised me with a soft burst that almost bubbled, and the Café Noisettes turrón was fudgy and sticky with a hit of toffee under the coffee. Perfection in confection.
Photos by Jonathan McCallum
Words by Sarah McCallum