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:
Zooming for Challah
Thank you to The Jewish Week’s Food and Wine for running my story, “Zooming for Challah.” The internet has been popping with real-time challah baking sessions since shelter in place began. These free pre-Shabbat meet ups nourish a hunger for recipes, relief, rituals, and relationships. Despite nationwide yeast and flour shortages, longtime bakers and novicesRead more ›
Celebrate the First Shabbat After Passover with a Shlissel Challah
Hasidic communities mark the first Shabbat after Passover with a special challah as they transition back to the world of chametz. They shape the first post-Passover Shabbat challah into a key. The key, or shlissel as it is called in Yiddish, is meant to symbolize openings, passageways, and transition. Rabbi Pinchas Shapiro of Kovitz (b.Read more ›
Atayef: Double Fried Filled Pancakes for Chanukah
Aka Ataïf, atayif, qata’if, qatayif, katayef, these pancakes may be filled with nuts or also prepared with cheese fillings for Chanukah or Shavuot. They are also popular at weddings spread with cream and rose petal jam or simply topped with pistachios or almonds. This recipe guides you through a nut stuffed option. Read my storyRead more ›
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 ›
Some Previous Posts
(in alphabetical order)
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Boulou: North African Orange Bread
- Challah Dough for Shaping
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Kaak: Recipe for Crunchy Yeast Biscuits
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Panettone for Breakfast?
- 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
- Seeking A Shikker Challah
- 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