Chocolate Sablé

William Curley

Ah! The lack of an e-ecut in the product label made me wonder if I was about to consume some Zotter-like animal-based biscuit confection. Luckily Wikipedia was at hand to set the record straight and inform that a sablé is a biscuit that originates from Sablé-sur-Sarthe in north-eastern France and was first created in 1670 (allegedly). Now this is where Wikipedia contradicts itself. As Sablé means “sand” and the rest of it means “on the river Sarthe” but then they say that the biscuits are named sablé perhaps because of its sandy texture. Who knows? What I do know is that they’re a very moreish biscuit that I could scoff the entire contents without a second thought.

Well – this is the problem I have. I just love double, triple, as much chocolate as you can get fit in, cookies (and that’s why I’m looking forward to finally reviewing the Thorntons triple chocolate cookies), but these sablé aren’t very chocolaty at all. They’re delicate, subdued, subtle, seductive and reminds me very much of, dare I say it, “shortbread” – which just reminds me of the mass-produced stuff you find in tourist shops in Scotland.

But even though the chocolate just looks at you around the biscuity corner tormenting you with a mere hint of its glorious flavour, I’m left wanting more. And that’s the nub of the issue with these biscuits: twelve in a box just isn’t enough. And I don’t know how much they cost as I only got a credit card receipt, but I know they’re worth it. I just wish I kept them for Valentine’s – doh!

William Curley Chocolate Sablé Packaging

One of the highlights of the experience was the outstanding packaging and branding that William has moved some of his range over. It really is spot-on, loved it to bits.

A quick rating, I’d give them a 70% as I’d like more of a double chocolate flavour, but the packaging is absolutely fantastic! The only down side is that it doesn’t look like you can buy them online, but only from his retail stores, including Ebury Street, Belgravia.

And if you wanted some recipes then why not check this one out.

And you can watch Pierre Herme make Chocolate Sablé here (en Français):

Lee McCoy

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