A familiar name to many French chocolate lovers, Durand has been renowned for their delicate truffles since the 1980s, when this little patisserie began infusing their chocolates with herbs and spices for the 1987 Christmas season. A few years later, Formaggio Kitchen owners (and husband and wife) Ihsan and Valerie discovered these chocolates on a trip to Provence, and we’ve been smitten ever since.
Roughly four times a year (for Christmas, Valentine’s Day, Easter, and Mother’s Day) we receive a shipment of 16- and 32-piece boxes of Durand truffles. Phenomenally thin and delicate, these truffles are often snapped up fast by those who know to look for them (including a few staff members!). They make great gifts for the chocolate lovers in your life, and we think they taste sweetest shared.
Alas, as with all love stories, this one has had it’s ups and down. In fact, there have always been two Durands — Joël Durand and his wife Brigitte Roussel. Together they pioneered the infusions that make these truffles what they are, but unlike our love of Durand chocolates, the love between the Durands did not last. After their divorce they agreed to share the family name, with a twist: Joël maintained the tradition of labeling his creations with letters of the alphabet, while Brigitte got the numbers.
Today we source les chocolats numérotés from Maître Chocolatier Brigitte Roussel, based in her native Brittany. Our boxes feature a unique selection of Ihsan and Valerie’s hand-selected favorites from Brigitte’s many varieties of 64% cacao chocolate confections. We’re excited to also offer Brigitte’s unique Brittany Box (Coffrets Bretagne), which features 16 flavors classic to the culinary history of Brittany: fleur de sel, buckwheat honey and saffron, Brittany algae, wild anise of the seaside, coffee and lambic, East Indian spices, hazelnut and crushed Brittany crêpe, and salted butter caramel.
Each box includes a flavor guide, to help you identify the contents of each numbered tile. Our favorite way to savor these boxes is with friends, family or a special someone, taking turns with either the box or the guide, blind-tasting a chocolate and guessing the flavors infused!
Palet d’Or (dark chocolate truffle topped with edible gold leaf); orange; Earl Grey; pistachio; lavender; absinthe; caramel; vanilla; almond praline; pepper; raspberry; rosemary; basil lemon; Guyana (milk chocolate, nutmeg, cinnamon, vanilla, lemon zest); Yucatan (dark chocolate, piment d’Espelette, Corsican honey); and a single origin dark chocolate
Brigitte Roussel’s 32 Flavors:
Palet d’Or (dark chocolate truffle topped with edible gold leaf); orange; black coffee; milk coffee; Earl Grey; cinnamon; jasmine; pistachio; fresh mint; lavender; Guyana (milk chocolate, nutmeg, cinnamon, vanilla, lemon zest); licorice; absinthe; caramel; Lebanon (dark chocolate, cardamom, coffee); vanilla; hazelnut praline; dill; Yucatan (dark chocolate, piment d’Espelette, Corsican honey); thyme; Irish Coffee; clove and lemon; pepper; raspberry; elderflower blossom; basil and lemon; Vietnam (dark chocolate, fresh ginger and citronella); Madagascar (single origin Madagascar dark chocolate with cacao nibs); verbena; and Tonka nut.
Rob Campbell is a culinary adventurer, world traveler, science geek, and also the blog manager at Formaggio Kitchen Cambridge.