Alain Ducasse le chocolat  Alain Ducasse has thrown his chef’s
hat into the increasingly saturated Parisian chocolate scene
with a bean-to-chocolate store that will open this week.  Set in
the heart of Bastille inside what was formerly a garage, Le
Chocolat Alain Ducasse is the culmination of a 30-year-old dream
for the Michelin-starred chef who put chocolatier Nicholas
Berger in charge of the boutique.  The premise? A bean-to-bar
chocolate shop, where cacao beans will be roasted on-site before
being melted, tempered and handcrafted into bonbons, bars,
pralines and ganaches.  Cacao beans are sourced from countries
as diverse as Madagascar, Peru, Trinidad, Venezuela, and
Vietnam, while ganaches and bonbons are flavored with everything
from lime, blackcurrant, mint, prune-Armagnac, coconut-passion
fruit, vanilla, coffee and lemon-tea. Other ingredients used
include peanuts, pistachios, hazelnuts and dried fruit such as
orange, ginger and raisins.  Concrete brick walls, and vintage
antique shop finds such as ste