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The Decadent History of Chocolate in France

Posted by MAEVA BAQUE

The Decadent History of Chocolate in France

The Decadent History of Chocolate in France   French desserts are often synonymous with chocolate. In fact, when you think of luxuriousness and sheer decadence of French desserts, chocolate feels like a fitting companion. But, when did this fascination with this cocoa treat first begin?  Well, it turns out that chocolate has a long and rich history in France:   A Royal Welcome to France   Believe it or not, chocolate wasn’t actually “invented” in France. Rather, it was brought over by the Spaniards. In particular, this cocoa elixir was introduced to the nation via Anne of Austria, the daughter of Philip III of Spain. When she married Louis XIII of France, she brought her chocolate along with her.  She wasn’t the only Spaniard to share chocolate treats with France, however. Another Spanish princess, Marie Thérèse, was married to Louis XIV, further championing the use of chocolate in the French court. However, chocolate wasn’t actually consumed in the way that it is today…  Liquid Chocolate Gold   People had some rather interesting ideas  about chocolate in the beginning. To begin with, it wasn’t actually treated as a dessert or a treat. Instead, it was considered to be a recreational drug. This is because it was believed to have a calming effect. Many people reached for it as an aphrodisiac as well.  When chocolate was first introduced to France, though, it was consumed in liquid form. The chocolate  was frothed into water or milk-the precursor of modern day hot chocolate. Some cooks would add spices or vanilla for more complex flavours.  Another thing of note was the fact that chocolate was strictly for nobility. It wasn’t until the 19th century that the chocolate was made available to masses. By then, chocolate production had become easier and other companies were able to supply it to the general population.   Still, most considered chocolate to be medicinal. Therefore, you would typically find chocolate in pharmacies instead of shops or cafes! As it grew in popularity, though, it quickly progressed to an ingredient in desserts.   Chocolate in French Desserts   The popularity of chocolate meant that cooks found a variety of ways to infuse this luxurious ingredient with other components. Thus, classic desserts such as éclairs, poire belle Hélène, chocolate mousse, orangettes, profiteroles, souffles, macarons, pain au chocolat, and more! In fact, it is estimated that the average French citizen consumes around 8 kilograms of chocolate each year in some form or another! And, it appears that this number has been rising over the years. Needless to say, chocolate has a very important place and function in French cuisine.   French Chocolate in the Modern Age   Chocolate continues to be a mainstay in French desserts. These days, though, standalone chocolate bars have become more luxurious than ever before. In fact, the Bayonne region is considered to be the chocolate capital of the country due to the sheer number of chocolate creators and houses in the area.   Chocolate bars don’t just consist of cocoa and sugar anymore, either. Rather, you will find the finest chocolates infused with the most fragrant of teas. This includes bold and robust black tea, bergamote, infused Earl Grey tea, and even the gently scented Jasmine tea. This helps to elevate the French chocolate from just a treat that you simply nibble on. Instead, such chocolates are meant to be savoured and considered a delicacy.   Still, old habits die hard. No matter where you go in France, you will still find café owners that will froth bars of chocolate and milk for you to enjoy thick cups of hot chocolate. And, some of the top pastries continue to be éclairs, chocolat au pain, and chocolate mousse! It is clear that chocolate plays a significant role not just in French cuisine but in the culture as well.  Although chocolate may have not originated in France, it has certainly managed to take hold in the country and its people. Needless to say, it doesn’t appear that things will be changing any time soon.  

Sugar in French Desserts: What You Need to Know ?

Posted by KITCHEN FRENCH SWEET

Sugar in French Desserts: What You Need to Know ?

Now, it should come as no surprise to learn that sugar is a rather important component in French desserts. After all, sugar plays a rather significant role in most desserts. However, you shouldn’t automatically assume that the French use the same kind of sugar as everywhere else.   In reality, there are several kinds of French sugar used in pastries and other sweet dishes. And, they can all be rather distinct. If you wish to get a better understanding of the kind of sugar ingredients utilised, then here are the components to be aware of:   Sucre Cristallise/Sucre Cristal  This is what you would refer to as plain white sugar or granulated sugar. Nonetheless, in many parts of the world, white sugar is made from cane sugar. In France, though, you are more likely to find sugar crystals made from beet sugar.  As you can imagine, this kind of sugar is used in a wide variety of desserts, including tasks. You will often find that it is what is sprinkled on top of crème brulee. An interesting fact is that beet sugar tends to caramelize a bit differently from sugar that is derived from cane.   Sucre Vergeoise and Cassonade   In France, brown sugars can be a little bit more complex than what most people are used to. This is because they can come from different sources. Sucre vergeoise is a brown sugar that is derived from beet sugar. It is quite similar to white sugar - the only difference is that it has been sprayed with a syrup.   If you are looking for something more authentic, then consider cassonade. This kind of sugar comes from cane sugar and is separated from white sugar before it is processed. Now, cassonade can come in light or dark versions and often consists of large, irregular crystals.   Like the white sugar, it can be used in any number of recipes that requires a form of granulated sugar. In particular, it is utilized if the recipe calls for a form of brown sugar.  High-grade, traditional cassonade can be rather difficult to come by these days. You are more likely to find overly processed versions. While these are perfectly fine, the taste won’t be the same when added to desserts. Thus, you could consider substituting a low-quality cassonade with white granulated sugar and maple flavor.   Sucre Glace   In the rest of the world, sucre glace is referred to as icing sugar or confectioner’s sugar. It is soft, powdery, and dissolves almost instantly. More often than not, this type of sugar is used to as a finishing touch for a wide variety of pastries.  Sucre glace is pretty similar to the rest of the icing sugars found around the world. The only marked difference is that, in France, silica is added to the sugar instead of cornflour. This ingredient helps the sugar to flow more smoothly.     Sucre en Grains  You are more likely to recognise this kind of sugar as pearl sugar. It has larger grains and doesn’t melt when exposed to heat. It is due to this that is used to add texture to various desserts. And, in the case of chouquettes, it is used for decorating as well.  These days, the sugar isn’t as easy to come by in France. It is something that most specialised pastry chefs are likely to use in their baking.     Sucre Pour Confitures  This type of sugar is more or less indigenous to France. It has fruit-based pectin and citrus acid added to it. As a result, the sugar cooks faster. It is due to this that it is often added to jam and fruit-based sauces.  It works wonders for homemade jams. This is what you need to know about the kind of sugars that are used in French desserts. As you can see, there is quite a bit of variation here. However, every ingredient helps to produce a delicious French treat.  By Valerie Ježková 

HOW TO MAKE A PERFECT LEMON CURD ?

Posted by KITCHEN FRENCH SWEET

HOW TO MAKE A PERFECT LEMON CURD ?

What is Lemon Curd? Lemon lovers, this is your jam ! Lemon curd is a very rich dessert topping or spread. You can add it on your fav yogurt, muesli, use it to make a Lemon Meringue Tart or even eat from the spoon. It’s buttery and sweet with intense tart lemon flavour– like a creamy lemon version of jam. Lemon curd is made from simple ingredients and comes together quickly on the stove.  Our Lemon Curd Recipe  Good news, It's very easy to make! Make some jars as gifts  :) INGREDIENTS3 large local eggs1/2 cup granulated sugar3 tbsp. grated lemon zest1/3...

HOW TO MAKE A PERFECT MERINGUE ?

Posted by KITCHEN FRENCH SWEET

HOW TO MAKE A PERFECT MERINGUE ?

 mə-RANG; French pronunciation: ​[məʁɛ̃ɡ]) WHAT IS A MERINGUE? Meringue may look like it’s made of marshmallow fluff, but it’s actually a sweet foam made from egg whites and sugar. Beat those ingredients together and like magic, they transform into a silky texture that you can use to make everything from this Lemon Meringue Tart  to our gorgeous macarons  You can also fold meringue into custard for an airy, creamy pie filling... MERINGUE HISTORY The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Meringues are eaten as small “kisses” or as cases and toppings for fruits, ice cream, puddings, and the like. Shapes are piped...

How to eat your croissant the French way?

Posted by KITCHEN FRENCH SWEET

How to eat your croissant the French way?

  Anywhere in the world, the French are often considered as very distinguished and romantique but when it comes to eating their croissant, there’s nothing elegant anymore ! There is probably plenty of ways to eat your croissant but here at the French Sweet HQ we all agree on one technique : deeping it into your drink ! Now ! We know this can be a very controversial topic. Not later than yesterday, one of our Instagram follower who is french said it was a no go! According to her, when you dip your croissant, you loose the crunchiness and butterness (she made this...

Le Beurre: Why Butter is Better in France

Posted by KITCHEN FRENCH SWEET

Le Beurre: Why Butter is Better in France

There’s no going back once you’ve experienced the tender melt of cultured-cream french butter on the tip of your tongue. But have you ever wondered: what exactly makes this ubiquitous ingredient so good there? The main difference between french butter and butter from the rest of the world is that french butter has a higher percentage of fat than other butters. Other butters average 80 percent fat, while french standards hover around 85 and 87 percent, with the legal french minimum being 82 percent. It’s not a huge difference – we’re talking 5 to 7 percent – but it’s enough...

Culinary Gold, in your plate!

Posted by KITCHEN FRENCH SWEET

Culinary Gold, in your plate!

Did you think that gold was reserved only for jewelry or investment? Not at all, it is possible to buy culinary gold for food!    Indeed, gold is an edible and non-allergenic metal, it’s used in savory, sweet dishes as well as in drinks, and we use it here at French Sweet (like to decorate the macarons, on the top of our Chocolate Fudge Cake ).     It doesn’t have any taste, it is used purely for aesthetic purposes, for the decoration of dishes or pastries.   Unlike jewelry, culinary gold must be consumed pure.  You can find it in the...

How to make a mirror glaze!

Posted by KITCHEN FRENCH SWEET

How to make a mirror glaze!

Glazing is one of the most important finishing step to get a stunning cake to impress your guest !!    Here is an easy recipe to make the perfect mirror glaze.     List of ingredients for the perfect mirror coloured glaze : - 50g water  - 3g of your favourite concentrated flavour (here we used raspberry) or colouring  - 100g caster sugar  - 100g glucose syrup - 67g unsweetened concentrated milk - ¼ vanilla bean  - 3 gelatin sheets  Boil the water, sugar, concentrated flavor (or dye) and glucose together. Pour over the concentrated milk. Add the gelatin, and the...

FUN FACT: Did you know that the Croissant wasn't originally from France?! 😱

Posted by KITCHEN FRENCH SWEET

FUN FACT: Did you know that the Croissant wasn't originally from France?! 😱

The famous moon-shaped viennoiserie is in fact from back to the time when the Turks besieged Vienna, the capital of Austria, in 1683. Legend says that a baker warned the Austrian army by hearing the Turks in the city tunnels, which allowed Austria to counter the assault of the enemy.  When the Turks were defeated, the baker cooked a pastry whose shape recalls the symbol of the Ottoman flag to symbolize this victory.  It was called a Kripfel. Its only in 1770, that Queen Marie Antoinette, Louis XVI’s wife introduced her manufacture in Paris.  It was not until 1920 that...

TOP 5 Most Popular French Desserts

Posted by KITCHEN FRENCH SWEET

TOP 5 Most Popular French Desserts

  It is not a surprise that France is the country of gastronomy. The list of delicious dishes and pastry is extensive, but we’ve compiled the most liked cakes by French people.   Fondant Au Chocolat :  The king of gourmet desserts: Chocolate fondant. If you are an aspiring chef, you must have already tried this dessert!  You only need a few ingredients like cocoa, sugar, egg, and flour. Unlike half-cooked, it is melting but does not have a running heart. Its soft texture makes it one of the most essential desserts of our tables. This dessert offers infinite alternatives:...