(Version française plus bas)

Have you ever noticed that sugar doesn’t have a smell?

Well, Ecuadorian sugar has one. Ecuadorian sugar, or rather, panela. Panela is solidified sugar cane juice. Ecuadorians use it as a sweetener for a lot of things and, let me tell you, it tastes (and smells) like heaven.

On my very first trip to the grocery store I bought a huge round chunk of panela. “If I’m going to cook here,” I thought, “I’m going to do it the Ecuadorian way!”

Panela: solidified sugar cane juice Ecuadorians use as a sweetener.

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Dark chocolate and soft brioche blending in my mouth. Taste of butter melting on my tongue. Light, golden crust peeling off in between my teeth. Oh, pain au chocolat! Deliciouness I haven’t had in seven months! Thanks for comforting us after the Bleus‘* mediocre performance.

Mélange de chocolat noir et de mie briochée dans la bouche. Goût beurré fondant sur la langue. Croûte légère et dorée s’éffeuillant entre les dents. Hummmmmmmm! Pain au chocolat délicieux que je n’ai pas goûté depuis sept mois, merci de nous réconforter après la piètre performance des Bleus!

* The Bleus: French football team (aka soccer)

Mariana, moi and pains au chocolat à la française (50 cents each)