![hot chocolate sparrow hot chocolate sparrow](https://img-aws.ehowcdn.com/700x/cdn.onlyinyourstate.com/wp-content/uploads/2021/06/EE7E02D7-10D3-4705-BFF8-90B587B04769-700x700.jpeg)
But in 2003, fueled by their passion for fine French bakeries and French Canadian eateries, the Hot Chocolate Sparrow candy store in Orleans was launched, this time with the addition of an award-winning café, desserts of every indulgence and coffees from around the world. The Sparrows opened their first candy shop in Eastham in 1989, and a couple of years later added a summer shop in Wellfleet. (Note: for diners under the age of 10 one should assume neatness and integrity go out the window.) Sitting at the counter under a framed print of the Eiffel Tower, my mind flashed back to a more sophisticated memory born in a café in the 7th arrondissement of Paris, which was no coincidence. But this sandwich, much like the diner himself, maintains a refined integrity.
![hot chocolate sparrow hot chocolate sparrow](https://igx.4sqi.net/img/general/200x200/22410232_3EnDe9ugEq9ZQ01ASXmLVl69K15z4UIkY4t60MADcAA.jpg)
One would think-and some of us have experienced this first hand-that the warm chocolate would turn the grilled bread into a hot, sludgy, sloppy choco-muck-fest.
![hot chocolate sparrow hot chocolate sparrow](http://www.hotchocolatesparrow.com/uploads/1/1/4/7/11474198/9946378.jpg)
From the center of warm, crunchy ciabatta, chocolate slowly and ever-so-slightly oozed a rich and perfectly sweet magma, and aside from a little welcomed finger licking, stayed pretty much inside the sandwich. This sandwich, which was eaten with equal enthusiasm, was clearly more refined and much, much better thought out. But were hot M&M rolls what came to mind as I crunched into a Sparrow Grilled Chocolate Sandwich? Not exactly. Now you might cringe at the thought, but in the spirit of “make the best of what you’ve got” I believe true bread and chocolate lovers are with me on this one. Wanting to turn my pals on to the magical melding of bread and chocolate, I returned with six large store-bought hard rolls and a one-pound bag of plain M&Ms and set the oven for 350°. With an undeniable post-party hankering for my new French discovery, I set off to buy a dozen or so for me and the guys, but it was Sunday morning and the bakery was closed. I was living the bachelor life in a New York suburb apartment with three close friends. It was a chocolate croissant bought in the spring of 1989 from a neighborhood bakery that launched my passion for bread with chocolate.