Шоколад / Chocolat - Харрис Джоанн. Страница 11

Oh, I taught her all of this long ago; the hypocrisy of the Church, the witch-hunts, the persecution of travellers and people of other faiths. She understands. But the knowledge does not transpose well to everyday life, to the reality of loneliness, to the loss of a friend.

“It’s not fair.”

Her voice was still rebellious, the hostility subdued but not entirely.

Neither was the sack of the Holy Land, nor the burning of Joan of Arc, nor the Spanish Inquisition. But I knew better than to say so. Her features were pinched; intense; any sign of weakness and she would have turned on me.

“You’ll find other friends.”

A weak and comfortless answer. Anouk looked at me with disdain.

“But I wanted this one.”

Her tone was strangely adult, strangely weary as she turned away. Tears swelled her eyelids, but she made no move to come to me for comfort. With a sudden overwhelming clarity I saw her then, the child, the adolescent, the adult, the stranger she would one day become, and I almost cried out in loss and terror, as if our positions had somehow been reversed, she the adult, I the child.

Please! What would I do without you?

But I let her go without a word, aching to hold her but too aware of the wall of privacy slamming down between us. Children are born wild, I know. The best I can hope for is a little tenderness, a seeming docility. Beneath the surface the wildness remains, stark, savage and alien.

She remained virtually silent for the rest of the evening. When I put her to bed she refused her story but stayed awake for hours after I had put out my own light. I heard her from the darkness of my room, walking to and fro, occasionally talking to herself – or to Pantoufle – in fierce staccato bursts too low for me to hear. Much later, when I was sure she was asleep, I crept into her room to switch off the light and found her, curled at the end of her bed, one arm flung wide, head turned at an awkward but absurdly touching angle that tore at my heart. In one hand she clutched a small Plasticine figure. I removed it as I straightened the bedclothes, meaning to return it to Anouk’s toybox. It was still warm from her hand, releasing an unmistakable scent of primary school, of secrets whispered, of poster paint and newsprint and half-forgotten friends.

Six inches long, a stick figure painstakingly rendered, eyes and mouth scratched on with a pin, red thread wound about the waist and something – twigs or dried grass – stuck into the scalp to suggest shaggy brown hair.

There was a letter scratched into the Plasticine-boy’s body, just above the heart; a neat capital J. Beneath it and just close enough to overlap, a letter A.

I replaced the figure softly on the pillow beside her head and left, putting out the light. Some time before dawn she crept into bed with me as she often had when she was a child, and through soft layers of sleep I heard her whisper,

“It’s all right, Maman. I’ll never leave you.” She smelt of salt and baby soap, her hug fierce and warm in the enclosing dark. I rocked her, rocked myself, in sweetness, hugged us both in relief so intense that it was almost pain. “I love you, Maman. I’ll always love you for ever. Don’t cry.”

I wasn’t crying. I never cry.

I slept poorly inside a kaleidoscope of dreams; awoke at dawn with Anouk’s arm across my face and a dreadful, panicky urge to run, to take Anouk and keep on running. How can we live here, how could we have been foolish enough to think he wouldn’t find us even here? The Black Man has many faces, all of them unforgiving, hard and strangely envious. Run, Vianne. Run, Anouk. Forget your small sweet dream and run.

But not this time. We have run too far already, Anouk and I, Mother and I, too far from ourselves.

This is one dream I mean to cling to.

9

Wednesday, February 19

This is our rest day. school is closed and, while Anouk plays by Les Marauds, I will receive deliveries and work on this week’s batch of items.

This is an art I can enjoy. There is a kind of sorcery in all cooking: in the choosing of ingredients, the process of mixing, grating, melting, infusing and flavouring, the recipes taken from ancient books, the traditional utensils – the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics, giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it that delights me; so much loving preparation, so much art and experience put into a pleasure which can last only a moment, and which only a few will ever fully appreciate.

My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old – maybe older – before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes; torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with Sauerkraut and Kartoffelsalat, Rome was the ice-cream I ate without paying in a tiny restaurant beside the river.

Mother had no time for landmarks: All her maps were inside, all places the same. Even then we were different. Oh, she taught me what she could. How to see to the core of things, of people, to see their thoughts, their longings. The driver who stopped to give us a lift, who drove ten kilometres out of his way to take us to Lyon, the grocers who refused payment, the policemen who turned a blind eye. Not every time, of course. Sometimes it failed for no reason we could understand. Some people are unreadable, unreachable. Francis Reynaud is one of these. And even when it did not, the casual intrusion disturbed me. It was all too easy. Now making chocolate is a different matter. Oh, some skill is required. A certain lightness of touch, speed, a patience my mother would never have had. But the formula remains the same every time. It is safe. Harmless. And I do not have to look into their hearts and take what I need; these are wishes which can be granted simply, for the asking.

Guy, my confectioner, has known me for a long time. We worked together after Anouk was born and he helped me to start my first business, a tiny pattisserie-chocolaterie in the outskirts of Nice. Now he is based in Marseille, importing the raw chocolate liquor direct from South America and converting it to chocolate of various grades in his factory.

I only use the best. The blocks of couverture are slightly larger than house bricks, one box of each per delivery, and I use all three types: the dark, the milk and the white. It has to be tempered to bring it to its crystalline state, ensuring a hard, brittle surface and a good shine. Some confectioners buy their supplies already tempered, but I like to do it myself. There is an endless fascination in handling the raw dullish blocks of couverture, in grating them by hand – I never use electrical mixers – into the large ceramic pans, then melting, stirring, testing each painstaking step with the sugar thermometer until just the right amount of heat has been applied to make the change.