On to more serious matters, I had dark choclate with Cardamoms from Bruno?s in Paris in Feb?.lovely. I kicked myself for not buying the chilli-flavoured ones though this weekend, I?ve made up for it by making chilli truffles: dark and caramelised white choc . Really nice and easy too! Let me know when the next round up is PLEASE so I can go out and sample some to share

Sharon, oh definitely, Cailler’s Frigor bars are by all means worth shlepping home – and in large quantities at that !

Scribetrotter, a friend of mine who loves strong chili was equally disappointed with Lindt’s bar. Guess some bars in their line are just better than others. Meanwhile, how wonderful to have those memories of growing up in Spain and having your daily merienda – the French gouter, British tea time or American after-school snack. Even if it was with dry bread and cooking chocolate, aie. The idea is clearly brilliant. I think it’s time for you to revisit Spanish chocolate – and Enric Rovira’s probably a good place to start to have you thinking otherwise…. Let us know when you taste it and how it compares to your childhood bocadillos ! Gracias !!

I still find it hard to believe Spain makes good chocolate. As a child (I was brought up in Spain) the nadir of my day in school was the ‘merienda’ – sort of snack in mid-morning and mid-afternoon. On alternating days we were served ‘bocadillos de chocolate’ – you got it, chocolate sandwich! A slab of dry cooking chocolate, sandwiched in an equally dry roll (Spain has never been top of my list for bread, either). So Spanish chocolate is something I’ve always given a wide berth. Maybe it’s time to reevaluate… I can be open-minded!

Baron’s Life, black chocolate? Do tell !! That sounds pretty dark to me. I’m curious…

Amy, sorry for the torture. Hey, there’s always mail-order !