Can you think of a better place to take up residence than a French chocolate shop? The fanciful creations dazzle, it's a chocolate fantasy world. Truffles, bonbons, nougat stuffed with nuts and fruit, all dressed in their Sunday best, with ribbons and bows.
I was in a lovely chocolaterie recently in the Alps with our friends Pete and Dee, snapping photos of all the confections. There was one photo I did not take (which I regret!). We spotted chocolates molded from pages of the Kama Sutra. In intricate detail. Milk chocoate or dark, your choice!
A couple of recipes are below, but first, some typical French creations from chocolateries I have known and loved:
Below, a Christmas tree made of chocolate dazzles in a shop window. Works for me.
Nougat is a traditional French confection. Usually filled with nuts, often pistachios, this colorful loaf has dried fruit as well.
Beautifully packaged cones of milk and white chocolates.
Notice that these pretty cones, full of chocolates, are paired with Absinthe. Now there's a lively combo!
Chocolate teddy bears, in a Christmas shop window
You will often see candied oranges, dipped in chocolate (I like to make them, see my post with the recipe here!)
Chocolate lollipops, for les enfants of all ages.
There may be macaroons, in bright colors…
…and you may even find that some mushrooms have sprouted.
RECIPE: Two Quick Chocolate Tricks
If you want to add a French touch to dinner, either for company or just for fun with your family, serve an espresso with a little homemade chocolate treat on the side. There is no dessert as easy as these: melt 4 oz. semi-sweet chocolate in a metal bowl over barely simmering water, stirring frequently (sometimes I add a tablespoon of peanut butter to the chocolate, your choice). When melted, remove from heat. Stir in a cup of cornflakes (doesn't sound good, tastes great), or granola, or chopped nuts, or any combination of the above. Drop onto a plate in small teaspoons, and chill. The photo shows something similar in a Chocolaterie, made with almonds and with dark, milk, or white chocolate.
The second trick, taught to me by youngest daughter Suzanne: buy some short pretzel sticks. Dip them in melted dark chocolate. Chill by standing them up in a small, short glass. Done and done!
In the COMMENTS: RE those villages, a couple of our readers live in fabulous villages which could fall into the very best category, but I didn't want to let the cat out of the bag and have them overrun with tourists, by publishing their names on my blog (Ha!). But they have been revealed, so do not miss: Goult in Provence (home of Alix and Paul, and also recommended by another reader) and Collioure, on the coast near Spain, where you should look for Suzanne. Note that Jan has another humane way to kill a lobster, worth a try. Colleen (of Colleen Taylor Fine Art), it's true that many towns in the Alsace have a German feel, as they have been occupied by them in the past, and the food tilts toward hardy German fare as well.
Favorite READS: Our reader Suzanne Dunaway, blogger and author, emailed me about an important new book, Modernist Bread
7 thoughts on “I Could Live Here: A French Chocolaterie”
I gasped a little when I saw that you mentioned my website again Lynn! You are so kind to give me that little needed boost! Thank you!
Now about these beautiful & to die for confections! My mouth is watering & you’ve given me some great ideas once again with the recipes. I would have never thought of cornflakes added to chocolate but I can imagine by the photo it must be very delicious. I’m definitely going to try those candied orange slices. You made my day!
Chocolaterie Castelain in Chateauneuf du Pape has these awesome chocolates made for the popes, they have Marc as an ingredient, incredible!! Also they make one with Beaumes de Venise Muscat, I’m in heaven!!
Chocolatier Castelain makes some awesome chocolates, they were originally chocolate manufacturers to the Popes in Avignon, there are some that include Marc, they are in Châteauneuf du Pape, they also make one that includes Beaumes de Venise Muscat, incredible! Worth the trip!!
Oh,wow,Lynn,I am drooling!Pinch me for am floating off to heaven!YUM!
What a chocolatier!
And! Thank you for such terrific recipes! I honestly had not thought of adding either cornflakes or granola to melted chocolate but it sounds like it add the perfect crunch.
How perfect with Valentines Day just around the corner!
Those mushrooms are a favorite of mine.I had about given up finding them here in the US,and then,quite by accident,discovered them mail order from an outfit called World of Chocolate.
Best shipped in the cooler months,of course,but even a bit melted are still delish.
Bonjour,
What town in the Alps was this chocolaterie? That looks delicious. Love your first trick!! Growing up in France we used to make those all the time.
Just a little thing : the picture of Macaronia shows macarons made of marzipan it looks like, which is a favorite at Christmas. The real cookie is a macaron made of almond flour and egg whites. Macaroon is a cookie made with shredded coconut and is more an American cookie.
Lynn, you are so, so kind to mention Modernist Bread and I do hope your readers will take a look at this amazing compilation of recipes and techniques concerning the staff of life.
As for chocolate lovers, I shall send you my own recipe for truffles that make addicts swoon, especially when they find out that the calorie content per truffle is about that of a big carrot!
Thanks again for having me on your Read list!
Those are macarons, not macaroons. Macaroons contain coconut and egg whites and are not French. Macarons, (ONE O) are French. Yes, it’s very easy to mix those words up.