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Bread and chocolate article in NY Times

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Bread and chocolate article in NY Times

Jonathan Saw | Sep 9, 2003 03:00 PM

Reading that article brought back memories of my time in Paris where I would buy some bread and a bar of chocolate to eat together as a mid-afternoon pick-me up. I'm not a big fan of the grilled chocolate and bread however.

My question is this: What are the best combinations of chocolate and bread in the city? (And more importantly where can I get them if they are not generally available?)

In Paris I loved the mix of Pain Poilane and Milka, since the tangy sourdough flavor of the Poilane really set off the milky richness of the Milka. However brioche and extra bitter Valrhona was a favorite as well.

Not necessarily looking to re-create these tastes, but more about discovering new combos. I'm thinking something from Sullivan Street Bakery MUST go great with something from Candy Bar perhaps?

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