My name is Graham and I’m a chocoholic. There, I’ve said it. If I’m meant to feel guilt or shame, forget it – I don’t and won’t. Especially when there’s an Easter egg in front of me.
I know it’s not Easter Sunday yet but I couldn’t wait to open my egg. Except it’s not actually an egg – Alain Ducasse has gone back to basics: my egg is a hen.
I had no idea he made chocolate. Damon spotted his store at the Eurostar terminal at Gare du Nord, when we were on our way back from Paris a couple of weeks ago. As I was queuing patiently, he slipped into the shop.
What I now know is that while Alain Ducasse was training as a chef in the 1970s, he would spend his days off working alongside Maurice Bernachon, an artisan chocolatier from Lyon. Today, he has his very own chocolaterie, tucked away in the Bastille area of Paris.
“Chocolate is a promise of bliss, to which we voluptuously relinquish ourselves,” he says in the promotional literature for his shop. “It bewitches me to an ineffable point. It opens door to imagination.”
I’m not sure about that – but it certainly tastes good.
“As I’ve told Damon many times, chocolate goes off overnight – that’s why you have to eat it all in one sitting”
I have to admit that this isn’t my first egg of the season. My mum gave me one from Green and Black’s and Damon gave me a basket of eggs and mini-chocolate chicks from Jeff de Bruges.
But it’s this one I’ve been looking forward to the most. Thing is, once I break off the hen’s head, I’ll have to eat the whole thing. Yes, as I’ve told Damon many times, chocolate goes off overnight. That’s why you have to eat it all in one sitting.
I can’t be certain but I think he believes me…