Maison Bouche Chocolate

I'm such a big Francophile, so when I saw Diane Beaty's sophisticated line of Maison Bouche chocolates, I naturally had to try them. Her background in food is pretty extensive (Tante Marie cooking school, Postrio, Herbsaint), so you know you're in great hands. Her company is named after the royal kitchen services of the 18th-century court at Versailles. How chic is that?

These bars are all hand-made in small batches. Diane uses a custom blend of French chocolate and flavors, so they're quite special. One of my favorites is the fleeting and delicate Tilleul (lime tree leaves) dark chocolate bar. It reminds me of being inside a secret garden. The taste is so ephemeral and magical. Ditto for the dreamy Lavande des Hautes-Alpes et Fleur de Sel. The Basilic au Poivre (basil with black pepper) is pretty unusual, so if you've never had that kind of flavor combo in a dessert, you should try this one.

Other floral bars are worthy of a taste too, such as the lovely Fleur d'Oranger, the seductive Jasmin, and the fragrant Geranium Bourbon. I happen to love crunchy textures, so the Amandes Pralinees and Sables Croquants bars will satisfy the urgent need to crunch on something sweet.

If you like candied nuts, the dark chocolate-caramelized Amandes Cacaotees will do the trick. They've got a nice intense cocoa flavor, and these are also inspired by one of Marie Antoinette's favorite candies. For caramel lovers, you will enjoy the Fleur de Sel Caramels. These have a slightly chewy texture, and the sea salt from Brittany balances out the buttery sweetness. There are no preservatives in these, so you should gobble them up within a few weeks.

www.maisonbouche.com