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“At the Bernachon table, I stared at all the amazing flavors- espresso, orange, hazelnut, rum raisin- wondering how to choose. But it was simple: I let Denise do it. (And thank goodness. When I unwrapped my pâte d'amandine pistache chocolate bar back at the hotel, it was like inhaling vats of molten cocoa in a chocolate factory. Delicious without even taking a bite. Between the richness of the 62 percent cacao and the sweet grittiness of Sicilian pistachio paste, I thought I had ascended to chocolate heaven.)” — Amy Thomas
At the Bernachon table, I stared at all the amazing flavors- espresso, orange, hazelnut, rum raisin- wondering how to choose. But it was simple: I let Denise do it. (And thank goodness. When I unwrapped my pâte d'amandine pistache chocolate bar back at the hotel, it was like inhaling vats of molten cocoa in a chocolate factory. Delicious without even taking a bite. Between the richness of the 62 percent cacao and the sweet grittiness of Sicilian pistachio paste, I thought I had ascended to chocolate heaven.)