Bacchus is one of the recipes from Robert Linxe, the fount of all knowledge concerning the finest French chocolates, which you can find in Paris (see Paris section). His talk of chocolate is lyrical and the sort of language that you might associate with the French. Bacchus is not terribly difficult to make but take some time as there are a number of steps. It is very rich and chocolatey, behaves well and is easy to slice.
