The Origins of French Chocolate

"If French is the language of love, and chocolate is the epitome of divine indulgence, then French chocolate must equal some sort of decadent love."

What is more decadent than French chocolate?

If French is the language of love, and chocolate is the epitome of divine indulgence, then French chocolate must equal some sort of decadent love.

Chocolate fans need not be convinced of this.

If you love French chocolate as much as we do, read on to learn more about its history, find some tips on tasting, and try a French chocolate recipe.

If you want help finding the best French chocolate in Paris, check out our Sweet Tooth Stroll tour!

See Our Tours

The Origins of French Chocolate

French chocolate certainly has a charm of its own, but its origins are in Mexico and Spain.

It was introduced to Europe in the sixteenth century when Christopher Columbus carried back cacao beans to Spain from his voyages in America.

Although it remained a Spanish secret for nearly a decade, the fame of chocolate began to spread, and it started to be known in England, Germany, the Netherlands, and France.

In those days, it was only for the nobility and the upper class. An expensive and exotic item, many used it as an aphrodisiac.

Thanks to its soothing nature and the mild stimulatory kick it provided, it was almost considered a recreational drug.

Chocolate was consumed primarily in liquid form. French confectioners would blend the cacao beans with milk or water and add additional flavors like coffee, vanilla, and cloves.

French Chocolate: A Treat Fit for Kings and Queens

Chocolate was first introduced to France in 1615. It was a wedding gift to the 14-year-old King Louis XIII from his betrothed, Anne of Austria, thought to be the ‘originator’ of French chocolate.

Chocolate was so popular amongst the Kings and Queens of France that confectioners were appointed by both nobles and royals to make them their daily cup of chocolate. Confectioners, thus, were highly trained and regarded in high esteem.

King Louis XVI was known to be a great lover of chocolate. So he was the first one to introduce chocolate to the Court of Versailles.

When he married Marie Antoinette and arrived at Versailles, she brought along her personal chocolate maker.

She started the day with a cup of thick creamy hot chocolate topped with cream. She is also the one who started consuming chocolate with some sugar so that it toned down the bitterness and became easier to have (when meant to be taken as a medicine).

The Rise of the French Chocolate Factory

As the popularity of the miracle cacao bean grew, factories began popping up to increase production.

David Chaillou opened the first chocolate factory in Paris in 1659. In 1732, Debuisson created the first table to grind cocoa beans, which made the preparation of chocolate easier.

In the 19th century, chocolate became accessible to the masses as commercial production on large scales increased. The first such commercial chocolate factory was set up in the Pyrenees in 1814.

At this time, chocolate was still considered a medicine, and the big player in the game was a pharmaceutical company called Menier (now a part of Nestle).

Towards the early 19th century, more chocolate shops started to open, and chocolate became more accessible to the general public.

In 1884, the first breakfast with chocolate and vanilla cream was invented in France. In the early twentieth century, chocolate shops were typical in towns and cities, and it became customary for people to give chocolate as a gift.

Chocolate remains the perfect gift for any occasion world over, even today.

French Chocolate Recipe: How to Make Dark Chocolate Truffles at Home

Here’s a simple dessert to make with French chocolate: dark chocolate truffles.

1. Add about 12 ounces of bittersweet chocolate to 2/3 cups of hot cream.

2. Add a couple of drops of vanilla extract.

3. Freeze the mixture for a few hours until it is hard enough to roll into balls.

4. Roll it into spheres and coat them with cacao powder.
   

*Optional: Add some crushed pistachios to the coating for a little extra "Je ne sais quoi."

Et voila! Yum, at first bite.

(Find more details about this recipe along with others at The Spruce.)

Tasting French Chocolate: A Primer

High-quality chocolate is meant to be savoured and appreciated, not gobbled down quickly;

When you get a chance to taste French chocolate, don’t rush.

Here are some pointers to help you make the most of your chocolate tasting experience and to help you when you’re shopping for quality.

• Check the ingredients and choose carefully. Pure chocolate only has a few key ingredients: cocoa solids, cocoa butter, and sugar for dark chocolate, plus milk solids (for milk chocolate).

• Look for this on the label: “International Chocolate Award Winner.”

• Use all of your senses when tasting.

• Make sure that there is no thin white layer on top.

• Make sure it is free of holes and silky to touch.

• Learn about the different fillings and textures before you try.

Join Us on Our Next Tour

There’s nothing more decadent than French chocolate, and Paris has a plethora of high-quality chocolate shops for you to enjoy this rich, velvety, delectable treasure. At Flavors of Paris, we’re all about providing you with an intimate, immersive, and sensory experience of the city. We aim to share the flavours of Paris that we know and love. If you’re a chocolate fan, follow us to learn more about chocolate history and discover where to savour the best Paris offers.

You May Also Like:

• Your Ice Cream Guide to Paris

• The Flavorful Fixings For A French Christmas Feast

Book a Tour Here