The French love chocolate. As do I!
And what’s not to love when the supermarket shelves are full of beautiful, smooth, and not-sickly-sweet well-priced varieties from neighboring Switzerland and Belgium? French chocolate is pretty good as well! I actually find Australian chocolate too sweet each time we get back, though my taste buds soon re-adjust.
Chocolate for breakfast? Surely that’s taking things too far! You might be able to get Coco-pops in Australia, but here it seems that all cereals come in a chocolate variety… even those “healthy” cereals such as Special K, or one called Fitness. It makes me laugh.
Chocolate for dessert, however, is perfect… how’s this for a special birthday treat Tony made me:
Fondant aux trois chocolate. Ingredients: chocolate, chocolate, chocolate, cream and a little milk! (OK so the middle layer didn’t set… but I loved the gooyness.)
Chocolate overload. Just as well I popped some of it in the freezer.