FONDUE AU CHOCOLATlei 79
Aux Anysetiers du Roy
Aux Anysetiers du Roy are the creators of the concept of melted chocolate ready to eat. Thirty flavors to taste with all the fresh fruit in all seasons. Do not waste your fruit at risk of having a pledge!
Each pot contains 200g of high quality chocolate
Instructions: Remove the lid and put the ceramic pot in the microwave on low level for 30 seconds, stir and reheat until you have a smooth texture. This will take around 2 minutes. If you prefer, you can heat in “bain-marie” (hot water) for 15-20 minutes instead of using a microwave. The special stoneware jar keeps the Chocolate Fondue warm and melted on your table for around 45 minutes. If halfway you finished, you can keep the pot in your normal cupboard, because there is no need to store it in the fridge, and you can reheat it several times, so you don’t need to eat it in one go; it’s a rich chocolate fondue.
Serving suggestions: Dip pieces of fresh fruit (banana, strawberries, apples, grapes, cherries, pineapple…), or biscuits, croissants, brioche, crispy bread, or dried fruit (figs, apricots, almonds, nuts, hazelnuts…) in the chocolate fondue, and enjoy.
The Aux Anysetiers du Roy story:
“«AUX ANYSETIERS DU ROY» was first a restaurant located in the old PARIS quarters, L’Ile Saint-Louis (Saint-Louis Island), near Notre-Dame. The restaurant was specialized in provencal cooking, using olive oil, aromatic herbs, garlic, etc… It was one of the first restaurants to offer grilled meats seasoned with Provence herbs, as the LOMBARD family originally came from Provence. It was very fashionable to frequent this restaurant in the 60’s, where you could meet celebrities such as Salvador Dali, who signed a small Provence herbs crock, as well as Brigitte Bardot, Jerry Lewis, … At the end of his/her dinner, each customer was offered a small gift : the small «Herbes de Provence» crock, special blend prepared by LOUIS LOMBARD, who was the first to include lavender flowers in the aromatic herbs. We create our own recipes: special blends of aromatic herbs and spices, mustards, vinegars, marinated olives, olive oil with herbs, sea-salts and aromatic pepper with herbs, teas, honeys, flavored sugars, chocolate fondues…”