Third-generation pastry chef François Payard is best known for his desserts; he should also be acknowledged for his elegant and sophisticated chocolates, which are meticulously crafted.
Most of Payard’s exquisite chocolates are crafted with chocolate from Valrhona, a company known for its excellent product and fair trade practices. They come in many varieties, including raspberry, green tea, key lime, and caramel with salt. Then there are the truffles, dusted with cocoa powder, that melt in your mouth.
Payard’s ganache has no equal. This sinfully delicious confection is dense but creamy, velvety, and intense. Payard told me that he spent tireless hours in collaboration with executive chef Philippe Givre, from Valrhona’s Ecole du Grand Chocolat, to create this rich and luxurious ganache. It has a smooth feel that is immensely enjoyable. I have never seen such meticulous care at every step of the process.
With Valentine’s Day upon us, Payard’s chocolates, displayed in elegant, beautifully designed boxes, make a wonderful gift for loved ones.
With many awards under his belt, both as a pastry and savory chef, Payard has opened many restaurants and pastry shops around the world. He has authored many books, including “Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone” and his most recent, “Payard Desserts.”
Payard has three locations in New York City. For more information, visit www.fpbnyc.com
