Hot chocolate has gotten an upscale makeover in Paris, where cafes like the Jean-Paul Hevin Chocolate Bar are serving up hot chocolate with an oyster emulsion to appease adult palates. Rosa Jackson of The Financial Times tried the stuff, and found that the oyster brought a "welcome saltiness" to the chocolate; the beverage's sometimes-lumpy texture, however, left much to be desired.
The Jean-Paul Hevin Chocolate Bar serves up six other flavors, including carrot, banana-chili pepper, and three pure origin hot chocolates. Would you ever mix oysters and hot chocolate?
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