Not to be confused with: Croissant au chocolat (the term used in Alsace), petit pain au chocolat (Hauts-de-France), couque au chocolat (Ardennes) and those unspeakable greasy objects that pass for pains au chocolat in the UK.ĭo say: “It’s what it tastes like that matters, not what you call it. Sacré bleu! Bien sûr, vous réalisez cela signifie la guerre. We're not chocolate snobs - offer a global variety of chocolates from Neuhaus to Chocolat Moderne to Christopher Elbow and good old fashioned American Asher chocolates. For over 37 years, we've been serving chocolate lovers around the world. Pain au chocolat remains the official term. We are family owned and operated chocolate shop. The rebel deputies said they want to defeat the “pain au chocolat snobbery of our Parisian colleagues”.Īnd did they? Non! The deputies in the national assembly voted the amendment to give the two names equal status down. The pain au chocolat v chocolatine struggle – the “eternal debate”, as one French news website calls it – is the symbol of a battle between the capital and the regions, modernity and tradition, Macron technocrats and regional rightwingers. You will find a huge selection of chocolate molds, packaging. You fail to understand the power of words. Chocolat Chocolat is a distributor of products for chocolatiers and pastry chefs since 1988. Today, they are joined by their three children, Christina, Dan Jr. I really don’t see that what you call it matters. In 1981, Dan and Rosalie Abel started crafting chocolates in small batches. “It’s an amendment that aims to protect popular expressions that give value to culinary expertise.” This is more about the past than the pastry.ĭidn’t Voltaire say that? Unfortunately not. By 1773, cocoa beans were a major American colony import and. “This is not just a chocolatine amendment,” said Aurélien Pradié, a young deputy from Lot. Chocolate arrived in Florida on a Spanish ship in 1641, and it’s thought the first American chocolate house opened in Boston in 1682. Ten parliamentary deputies from the south-west last week tabled a motion demanding that the term chocolatine be given the same status as pain au chocolat. Who cares? Everyone in Gascony, that’s who. Why? One theory is that Zang’s chocolatine coalesced with an existing local word, chicolatina. Most of France called the resulting pastry a pain au chocolat, but in the old region of Gascony in the south-west it has always been known as the chocolatine. Zang’s schokoladencroissant and the chocolate-and-bread sandwich French schoolchildren had been eating for generations became indistinguishable in the course of the 19th century. What on earth are you on about? Cultural and linguistic apartheid, that’s what. Do not use that hated term!īut you have to admit, it does look like a … Please, down here in the south-west of France we have been fighting this loathsome cultural imperialism for almost two centuries. Looks awfully like a pain au chocolat to me. Golden State Fruit 12 Dreamy Dark Chocolate Covered Strawberries.
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