Le Saison Pour Chocolat

This is the week for sweets.No matter where you are in the world right now candies rule .France ,the center of good food and good wine is no different.The French delight in all things chocolate and The Christmas season is no exception. Elaine Sciolino got the chance to write about this in yesterday's special Christmas New York Times Dining edition.She sampled some of France's best cocoas.The all time best is from a town outside of Grenoble inVoiron.Chocolatier,Stephane Bonnat has created premium chocolates by checking the beans first for insects and then mold.They are then cleaned and roasted on an toque roasting machine.There are several other processes before the beans are turned into edible silk.Since the area is also known for the acid green liqueur chartreuse, there are chocolates filled with them.There are also bars such as le Madagascar which has a sublet flavor and the Cote d'Ivoire,which has a perfumed light flavor in the mouth.There is also one that celebrates Peru's contribution to the industry. Monsieur Bonnat has competition in the unlikely famed chef, Alain Ducasse. Chef Ducasse is known more his famed restaurant.As he does with his signature dishes he goes overboard with his chocolate making.He does it from scratch,much the same way chocolatiers did a century ago?Unfortunately the reviews have not been favorable.The best and actually most affordable is Vahlrona.It comes from Lyons in the south of France.It is smooth and silky ,perfect for eating on it's own or added as a luxe ingredient.Surprisingly the family who owned it sold it to French industrial giant Groupe Soparind Bongrain. Anything chocolate is a staple right now.The French have taken this holiday classic and turned it into a high art.Vive le chocolate!