fondue au chocolat- noir arôme caramel, with berries and roasted chestnuts

When we were in Paris we happened upon a new little chocolate boutique that had just opened up. (Aux Anysetiers du Roy, 45 Boulevard Saint-Germain 75005 Paris, France 01.43.25.22.40) It was off of Boulvevard Saint-Germain, near the Marché maubert (18 Place Maubert 75005 Paris, France) which sells the best cooked sausages in the world (Charcuterie st Germain Traiteur: Tel 01.43.54.32.31). We were only there 4 days yet we went there twice.  This is a fun place to wander around for sure, with the market, bookshops, cafes and movie theatres, it feels very Parisian…. probably because it is!

best. sausages. ever. Place Maubert Market.

Aren’t those guys gorgeous? I reccomend getting them wrapped up and eating them in Jardin du Luxembourg. That is one beautiful park, statues, flowers, the works.  And with a great playground for the little ones too, a carousel, ice cream etc… it’s a win for everyone.

jardin du luxembourgjardin du luxembourgjardin du luxembourgcarousel @ jardin du luxembourg

They also sell amazing baked goods at the boulangerie at the Maubert market. Witness:

amazing macaronsthe best brioche
I love edible souvenirs.

If you can’t pop over to Paris, or don’t want to order it from the internet, you could try making your own version of fondu au chocolat… We ate it with chestnuts and strawberries, though you could really dip anything into this and it would taste awesome. Fingers included :)

fondue au chocolat- noir arôme caramel dark chocolate and caramel fondue

fondue au chocolat, with chestnuts and berries

  • 14 ounces organic heavy cream
  • 1 jar (12 oz) caramel (or sugar-free caramel) topping
  • 3 ounces unsweetened or high % dark chocolate, chopped
  • Assorted fresh fruit and/or roasted chestnuts

Directions

  • In a large saucepan or double boiler, combine the heavy cream, caramel topping and chocolate. Cook over low heat until chocolate is melted. Transfer to a fondue pot and keep warm. Serve with berries and/or roasted chestnuts. Yield: 2-1/2 cups.

To view locations from this go here :
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11 thoughts on “fondue au chocolat- noir arôme caramel, with berries and roasted chestnuts

  1. makes me want to plan a trip back to paris with don! your photos are great and i am wanting a plate of sausages maybe 2! yum yum !

  2. oh my… i’m right there with you, we love our sausage and beloved bacon! :) was that a savory cheese pastry? that looked really good also.

  3. Yes, WHY are Parisian sausages so good? Thought that was an English thing. Found myself just today dreaming about the brilliant little Moroccan saucissons we used to scarf with terrible, watery couscous in the student cafeteria, a million years ago. Must. go. back.

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