Story by sARAh hINtON Photos by lINDsEY ROss
O
ver 3,000 years ago Mesoamerican civilizations discovered and cultivated the versatile and addictive cocoa bean. Today in Carpinteria, Chef Jean-Michel Carré crafts the same bean into edible and unforget- tably delicious works of art.
Mmmm chocolate ... dark, milk, white. The smell instantly engages the senses and sends most folks searching for the nearest chocolatier. One needs to look no further than Chocolats du CaliBressan on Carpinteria Avenue. This elegant boutique
of cocoa decadence is where Chef Carré creates his exquisite truffles and bonbons. “Hand made” is not just a catch phrase at CaliBressan. In Carré’s hands the road to becoming a truffle or bonbon begins with a simple chip of the finest grade chocolate. One-grade milk chocolate, one-grade white chocolate and five grades of dark chocolate ranging from 58 to 75 percent cocoa are the foundation for the twenty-two regularly offered sweet treats. From his thirty years of experience, Carré has a unique talent for pairing fla- vors in exotic, delectable and sometimes
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