Chocolate was first brought to France by Spanish Conquistadors, and it was quickly reserved for the nobility and upper classes. From LouisXIII to Marie-Antoinette, the kings and queens of France greatly appreciated this hot drink which took the French Court by storm. Known for its fortifying, aphrodisiac and energising virtues, hot chocolate consumption increased over the course of the centuries until it became popularised during the Industrial Revolution.
Chocolate was introduced in France in 1615 for the marriage of Louis XIII and Anne of Austria in Bayonne. During the reign of Louis XIV, who popularised consumption in the Court, it became, in all its different forms, a habitual feature of Versailles cuisine. However, it was Louis XV a century later who was thought to have been most fond of the drink. The king sometimes even made his hot chocolate himself in the kitchens of his Private Apartments.
Louis XV’s mistresses, including Mme Du Barry, were equally fond of this exotic beverage which was particularly appreciated for its aphrodisiac virtues (or vices). During the same period, the first chocolate-making machines were invented and several specialist workshops were set up in Paris.
When Marie-Antoinette married Louis XVI in 1770, she brought her personal chocolate-maker with her to the Court, and he was given the official title of “Chocolate Maker to the Queen”. The craftsman created new recipes combining chocolate with Orange blossom or sweet almonds. However, cocoa beans only became truly popularised during the 19th century with the development of famous factories such as Cadbury’s in England and Menier in France.
recipe
LouisXV’s recipe has survived the centuries:
“Place an equal number of bars of chocolate and cups of water in a cafetiere and boil on a low heat for a short while; when you are ready to serve, add one egg yolk for four cups and stir over a low heat without allowing to boil. It is better if prepared a day in advance. Those who drink it every day should leave a small amount as flavouring for those who prepare it the next day. Instead of an egg yolk one can add a beaten egg white after having removed the top layer of froth. Mix in a small amount of chocolate from the cafetiere then add to the cafetiere and finish as with the egg yolk.”
Source: Dinners of the Court or the Art of working with all sorts of foods for serving the best tables following the four seasons,
by Menon, 1755 (BnF, V.26995, volume IV, p.331)
FAQs
Like many cuisine-related things, the French take their hot chocolate very seriously. The most traditional version of this delightful drink being chocolat chaud à l'ancienne.
What was the drink of choice at Versailles? ›
While there was a bounty of food and drink on constant offer at Versailles, the drink of choice for King Louis XV was hot chocolate. And so, the king's favorite became everyone's favorite. The cocoa drink was a delicacy back then and was thought of as an exotic choice for the royals.
What is the famous hot chocolate in Paris? ›
The most famous is likely the chocolat chaud from Angelina, which is made with African cocoa from Niger, Ghana, and the Ivory Coast. It's so loved in France that the company even bottles the recipe and sells it online and in many French grocery stores.
Can you bring drinks into Versailles? ›
Versailles and Trianon Museum
Not permitted inside : animals, even on a leash or muzzled. food and drink.
Why is Paris hot chocolate so good? ›
The Parisian Hot Chocolate is a notoriously thick, rich and amazingly creamy treat – all while being made with no cream! It relies solely on top-quality chocolate and warm milk to create the perfect balance of rich flavors and silky texture. It's a treat that's both comforting and luxurious.
How do you say hot chocolate in Paris? ›
Many menus offer a few things: Chocolat Chaud is the general translation of hot chocolate.
Why do French people drink hot chocolate in a bowl? ›
My wife has red-bush tea, and the rest of us a hot chocolate, a coffee or a mocha, some with sugar, some without. The coffee is either instant or espresso with hot milk. The bowls make sense, as we dunk the remains of the previous days bread in the hot drink to soften it for breakfast.
What is the difference between Parisian and Belgian hot chocolate? ›
The Parisian style is generally sweeter as they have extra sugar added, while the Belgian range can be more bitter (especially the high cocoa percentage ones.)
Is there a dress code for Versaille? ›
The dress code is flexible—but be sure to wear comfortable shoes. Tempting as it might be to dress à la Marie Antoinette to fit the palace's regal theme, you don't need to wear anything special for a Versailles visit.
Can I bring my purse to Versailles? ›
Visitors are requested not to visit the Palace with bags or suitcases. Large bags and suitcases are prohibited. No bags larger than the maximum size (55cm x 35cm x 20cm) will be admitted, and all bags must be checked and left at the left luggage desk.
There are several toilets and free changing tables for babies at your disposal all over the Estate. In the Palace, there are toilets and changing tables before the ticket checks in the South Ministers' Wing and after the ticket checks in the basem*nt of the Dufour Pavilion (Entrance A).
Do French people drink hot chocolate in a bowl? ›
While most of the world is content to drink our coffee out of mugs, it's common in France to drink café (and tea and hot chocolate) from a bowl. It's so simple and yet so charming — there's something almost nostalgic about grabbing a bowl with both hands.
What country drinks the most hot chocolate? ›
By the way, if we're talking about hot chocolate consumption by country, the first place belongs to Portugal (followed by Finland).
Is hot chocolate an American thing? ›
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.
How popular is chocolate in France? ›
The French consume an average of 7.3 kg of chocolate per person per year, which is higher than the average per capita consumption of 5 kg in Europe. Germany (11.1 kg), Switzerland (9.7 kg) and Estonia (8.8 kg) registered the highest per-capita chocolate consumption in Europe in 2018.
