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:
Los Siete Cielos or Seven Heaven Challah Recipe
Los Siete Cielos or Seven Heaven Bread Adapted from Rabbi Robert Sternberg’s The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews Yield: one large bread Allow time for the shaping of the various elements of this challah and enjoy the anise flavored liqueur in the dough. INGREDIENTS: 1 teaspoon plus 1Read more ›
Cheese Babka Recipe
CHEESE BABKA RECIPE Adapted from Beth Hensperger’s The Bread Bible: 300 Favorite Recipes Yield: One large cake DOUGH 1 tablespoon active dry yeast Pinch sugar ¼ cup warm water (105º to 115º) ½ cup (1 stick) unsalted butter, melted ¼ cup sugar 1 ½ teaspoons salt 2 teaspoons vanilla extract ½ teaspoon almond extract ¾Read more ›
A Shikker Challah
When I saw this recipe calling for brandy in challah, I had to try it. Liquor seemed such an unlikely ingredient for a challah. Titled “Chaleh I,” it seemed to have been a standard Shabbat bread in the collection of over 1600 recipes previously published in the Forward and gathered by Regina Frishwasser (“editor recipeRead more ›
What? No Babka at Catskills Hotels? *
The borscht belt must have been a babka belt. When thinking of chocolate babka, the Catskills came to my mind given the immense quantities of meichelach treats overflowing the tables there in the 1940’s-60’s. Babka must have been ingrained in the Jewish palate then, as it is now, I figured. Surprisingly, my search through several historiesRead more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- How About Some Mindful Chocolate Tasting?
- Is that coffee or chocolate?
- Jews on the Chocolate Trail
- Launching The Chocolate Babka Project
- Lunch & Learn: Central Synagogue
- Lunch and Learn: Tasting the Best Chocolate
- Mothers and Survival by Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Talking Chocolate in February
- Warm Up: 3 Historical Drinking Chocolate Recipes