I've written about Dufflet's carrot cake before, the best I've ever tasted -- and I tasted countless foods in my former career as a food writer -- and it's the only carrot cake I will eat.
Lately I've discovered chocolate. I was never a chocolate eater, not even as a child, preferring the salty, like nuts and olives. My taste for chocolate runs to the dark, plain and dark; one truffle in the mouth, and I'm happy!
Then I came across Dufflet's chocolate tart, a blissful, chewy, pure chocolate concoction covered in chocolate ganache, in a chocolate shortcrust pasty. It's the middle that has me conquered; I don't eat the pastry, I cut it away, and I also discard the lump of "white chocolate" on top because I don't like it either. It's not really "chocolate", it pure fat, albeit the fat of the chocolate, which is why it's....white.
I like chewy textures, so to make this even chewier, I keep it in the freezer. It doesn't freeze, but it does get blissfully chewier.