Chocolates from Patrick Roger and Jean-Paul Hévin, Paris
Saturday, June 16, 2012

So I finally did get over my infatuation with monsieur Patrick Roger (and his chocolates). I will never forget that awkward moment between me and him at World Chocolate Master 2011. I waited (while he was having a conversation) for half an hour to ask him for a picture and after he was done, he just turned his head and walked away! And no, you can’t argue that he didn’t notice me and my 4 friends. After that, I swore I wouldn’t buy any more of his chocolates. But, as you can see below, I did and many times too.

I mailed home (to Vancouver) a box of Patrick Roger chocolates during Christmas last year and unfortunately, the green hemispheres (his famous Amazon, a dark chocolate dome filled with liquid caramel and lime) broke and the caramel oozed out. If you buy the Amazon individually (at €4 a piece), it comes in an adorable miniature box. I wonder if there are stories of girls who thought they were being proposed to, only to find out they got a shiny chocolate hemisphere!

Personal character aside, I love his chocolates. They really are my absolute favourite. Patrick Roger, makes only chocolates and bonbons in his shops. He is mostly based in France with 7 boutiques in the country and 1 in Belgium. His ganaches are very smooth, expressive in terms of flavour, and enrobed in a thin shell. When I taste his chocolates, I can almost always guess what the flavours are without looking at the menu. His giant chocolate sculptures (created by the man, himself) displayed in all his shops are also amazing works of art and craftsmanship.

Another excellent chocolate maker I discovered is Jean-Paul Hévin. He owns many chocolateries and chocolate bars under his name with many locations worldwide (France, Japan, Hong Kong, China, and Taiwan). To ensure consistency in his products, all his chocolates are produced in France and flown to his boutiques around the world. According to the man himself, his chocolates never sit in his shops for more than 3 days.

Back in April, I visited his boutique on rue Saint Honoré which has a chocolate bar (similar to a salon du thé). It’s the only shop I’ve ever visited to offer so many pastries that all feature chocolate as the main ingredient. You can view all the pastries available on their menu.

Just some of the chocolate pastries offered at Jean-Paul Hévin's chocolate bar on rue Saint Honoré.

His pastries are priced between €4-6, a bit more inexpensive than average.

In the boutiques, he also sells macarons, caramels, nougats, and chocolate bars.

Endless squares of chocolates to choose from!

His chocolate are sold by weight at €106 per kg. They average about €1 per piece when you buy them by weight.

Guayaquil et Tartelette Chocolate Croustillant

For the tart, a crunchy crepe sits on top of a disk of praline feuilete which floats on a smooth dark chocolate ganache filling.

Here are the innards of the tart which I enjoyed a lot. The quayaguil, a dark chocolate cake with dark chocolate mousse, was a bit dry in my opinion.

On another visit, I sat in their chocolate bar and enjoyed a hot chocolate with another pastry, Bergam. Both were excellent and I highly recommend a visit if you love chocolate. The Bergam has a crunchy base made of feuilletine praline, then orange-infused creme-brulee, chocolate cake, and finally a light bergamot-infused chocolate mousse.

 

3 Comments so far...
  • Connie M
    |
    February 26, 2014
    just found your blog and J'adore your writing style, content and photos. thanks for sharing insider news about your stages since I just completed my 6 months at Le Cordon Bleu Paris and always wondered just how hard the stage was...sounds like yours was quite enjoyable...compared to alot of other patisseries that are like slave-drivers! Let me know when you're in Vancouver again...would love to meet up with you.
  • Jeffrey Huang
    |
    August 24, 2012
    oops, one more link about La Boulange bakery... http://nrn.com/article/starbucks-buy-la-boulange-bakery-100m
  • Jeffrey Huang
    |
    August 24, 2012
    Dear Emilly, Googling Crumbs stories! Baking business could have huge potentional! http://www.inc.com/news/articles/2011/01/cupcake-bakery-crumbs-to-go-public.html http://www.crumbs.com/ From uncle Jeffrey