 There’s no shortage of chocolate
shops in Paris. Many of them are concentrated in areas like the Marais or
Left Bank, which are swankier places set up shop, but offer easy access.
So in what are called the “double-digit” arrondissements, you’ll find
more quirky places, and you’ll never know what you might come across if
you wander around them.
Having
dinner one night at Churrasqueira
Galo, I spotted a sign across the street for a torréfacteur of
chocolate, meaning, they torréfier
(roast) and grind their own beans. Making chocolate is a special skill
and most chocolatiers are fondeurs
(melters) of chocolate, and it’s rare to find one that grinds their own
beans, especially where you’re not expecting it.
 So a few
days later, I went back to Ara
Chocolat during business hours, timidly buying a few
chocolates in a bag and bringing them home to try. I liked them so much,
I went back to meet Andres
Zakhour, the owner and chocolatier (and fondeur), to find out
more.
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