My eyes were delighted by the sights of pastries and confections and my mouth was in sweet ecstasy from the chocolates and turrones of Pariès – Gourmandises Basques. You can see the tempting sweets below, and the range of chocolates was from rich and dark to sweet and creamy.
The Expresso chocolate was the best coffee-infused truffle I have tasted, and the Rocher Noir offered a creamy reminder of the familiar treat with the depth of dark chocolate to round it out. The Iranja chocolate surprised me with a soft burst that almost bubbled, and the Café Noisettes turrón was fudgy and sticky with a hit of toffee under the coffee. Perfection in confection.
Dollops and Turrones of Pariès, Donostia
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Pariès’s Traditional Basque Cake
The air was scented Raspberry on Alameda Boulevard
A tower of delicate dainties at Pariès
Something for everyone at Pariès, Donostia
Photos by Jonathan McCallum
Words by Sarah McCallum
