Monday, March 17, 2008
What New Orleans may have been lacking was a European-style chocolatier. That changed when Joel Dondis (who already has two restaurants in NOLA) opened Sucre late last year. By the way, I think that’s the perfect proportion - one sweet shop for every two restaurants. Some cities may approach that, but Los Angeles is certainly woefully under-sweeted. (No, I don’t count frozen yogurt.)
Torrone - Double cream milk chocolate ganache paired with a sweet hazelnut wafer crunch
Crispy little hazelnut crunch bits (kind of like corn flakes), sweet and creamy chocolate.
Avery - Caramel and milk chocolate ganache enhanced by salt from the Avery Mines, presented in the shape of a Fleur de Lis
Mine didn’t look quite like a Fleur de Lis, but still, it had some nice burnt sugar notes in a ganache center.
Sucre Dark - Our signature, showcasing our single bean chocolate from the Maracaibo region of Venezuela
Tangy, a bit dry and very dark with some berry and nutty butter notes
Blange - Inspired by Paul Blange’s Bananas Foster, this white chocolate ganache is finished with fresh banana and a hint of rum
A light banana flavor, kind of green with a hint of nutmeg and pudding. Not quite enough bananas or foster for me ... this was the one I was really looking forward to.
The Lavender one ... I couldn’t find a description for this, but basically it felt like a nice dark chocolate ganache with a light violet essence to it. But I could have just been tasting the purple. Later I thought maybe it was jasmine, which is something that I associate with the deep south.
Meunierre - A New Orleans classic made sweeter, a brown butter and toasted almond infused white chocolate ganache (Molded Fleur de Lis)
Nice salty and creamy center with just a little darker undertone
Lemon Confit - A zesty ganache of dark chocolate and lemon
An interesting little cigarette shaped chocolate. The chocolate isn’t the star here, it’s the lemon zest, with a light tang of lemon juice as well. I could have used a bit more chocolate, a bit more creaminess. Really, I didn’t like this one.
Magnolia - Pecan ganache finished with a southern pecan half
Sweet and soft filling, nutty notes of pecan that mixes well with the chocolate shell
Sicillian Pistachio cinnamon & vanilla complement the silky white chocolate ganache
Grassy and floral, the white chocolate seems to stand up well to the cinnamon.
I liked the variations in the flavors, the chocolate was well tempered and each piece was lovely. The ingredients tasted fresh and the chocolate was very high quality. I really liked the variations in the shapes of the pieces. There’s nothing wrong with everything being little squares, but in this case I found that the shapes really provided an additional dimension to each tiny experience.
The shop also sells French-style macarons, panned nuts, muscadines, pate de fruits and the cafe experience in the store promises much more from their dessert case.
The box was well packaged for shipping, which I note because of some of my bad experiences lately.
I’m not sure if I would order these up special, but I definitely have them on my list of places to stop at when I’m in New Orleans or check out if I see in another shop. It’s pricey stuff though, so it’s probably reserved for very special ocassions or people with large amounts of disposable income.
POSTED BY Cybele AT 7:04 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.