Biarritz & Bayonne
June 10, 2007
The quantity of chocolate in Bayonne more than compensated for the lack in Bilbao. We arrived on Sunday, so we found the chocolate shops closed, sadly, but we did discover an Italian brand of hot chocolate at a local creperie.
We planned to hit the three chocolate museums and as many chocolate shops as possible. Blue signs throughout Biarritz guide guests to the Planète Musée du Chocolat, now run by the owner of the local Henriet chocolate company. It is also possible to tour their factory just south of Biarritz. This museum tells the story primarily of Bayonne chocolate . They produced their own video which shows several of the old documents related to local chocolate. We liked the very old “family” recipe of Henriet, dense clusters of chocolate covered orange rind with almond slivers from the store. The formal tour includes chocolate tasting as well, but since the video had broken, we did not have to pay nor did we receive free samples. We enjoyed meeting the owner of the museum and his daughter.
(BTW–The French call moulage what Belgians call praline.)
In Bayonne/Biarritz we visited several very elegant stores–
We made sure to get to the Puyodebat Chocolate “Museum” with its mini-display of chocolate-making, chocolate pots, molinets, and other chocolate memorabilia. The mini-museum primarily provides also a venue for selling their chocolate.
In Bayonne we sampled as often as possible. We certainly would not want to miss the hot chocolate at Cazenave, founded in 1854, with the foam beaten by hand, known as mousseux, and the whipped cream/chantilly accompaniment:
More tasting and exploring followed at the Atelier du Chocolat de Bayonne Museum. This one year old museum was hard to find in the “old Jewish section” of Bayonne chocolate, in St. Esprit, though directions are in the local brochures and probably on line. The shop provides samples and discounts on some of their items. This time the hot chocolate came with an added flavor choice, so Mark selected orange:
Panettone for Breakfast?
While we tend to think of panettone as a Christmas bread, Jewish food writer Edda Servi Machlin shared this version of panettone from her childhood experiences in Italy of eating it for breakfast. She provides an authentic yet simpler process than most panettone recipes and a very tasty one at that. Enjoy it whenever youRead more ›
Kaak: Recipe for Crunchy Yeast Biscuits
Eat kaak all year round or save them for special celebrations, as do many communities of the Middle East and Sephardim (Jews descended from Spain). Kaak (kahk, ka’ak) are ubiquitous, multi-faith and multi-cultural doughy treats eaten throughout the Middle East where they take on regional flavors. In Arabic kaak means cake or baked good.The EgyptianRead more ›
Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTSRead more ›
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45Read more ›
Some Previous Posts
(in alphabetical order)
- A Shikker Challah
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Is that coffee or chocolate?
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch and Learn: Tasting the Best Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
- Yemarina Yewotet Dabo: Ethiopian Honey Bread