Wonka Wrap

Each year in Provence, we have a fair called Arles Prestige, an exhibition of decorative arts and culinary wonders, where you can taste wonderful specialties. Among the delicious things I discovered, there was ... LE COMPTOIR DE MATHILDE.

Last year I bought their Hot Chocolate spoons which exist in a multitude of "fragrance". I had added them to Christmas gifts, like greedy decorations. You simply dip the spoon in hot milk and stir until the chocolate voluptuously melts. That's a real treat at tea time. What's great about them is they allowed us to taste quite a few things. Of course yo can't do this on the web shop but that won't stop me to tell you you should try their baba au rhum because they are very small (two bites are enough) and their large jar can provide a dessert for a table of many guests.

But what has particularly caught my attention (and that of my father), are their chocolate spreads. Seen like that it seems pretty common since you can find some in supermarkets, but I assure you they are worth their price. They are strong in flavor and smoother than Nutella, which also helps to put less on your bread. The texture is shiny and of an intense color. Of course, the shop offers the classic hazelnut milk recipe, but it's true that prices makes you hope for a little more imaginativeness. Fragments of caramel cracks in the tooth and deploys the taste of caramel in every bite. Puffed rice is like spread Crunch. And Feuillantine, it's the perfect marriage of the two ones. Whichever you choose, you'll make your teeth happy.

The swiss roll recipe does not differ from here. It was exquisite, and it was one of the few times my mother has consented to help herself with two slices of hazelnut spread. The only drawback is you have to use the whole jar (250g) and you can't keep some just to eat it on its own. Just joking! Of course I tried it before!

All food lovers, please visit their website, they deliver everything!

Picture taken from the 1971 version of Charlie and the Chocolate Factory, directed by Mel Stuart.