Issue 7: Guimauves
One of my first stops whenever I go to Paris is Pain de Sucre in the 3rd arrondissement. This is the place to get guimauves, French marshmallows. Unlike the white marshmallows many of us are used to, the French style marshmallow is light and fluffy and these come in a range of flavours. So, this week I decided to focus in on these sweet little clouds of deliciousness and give you a recipe (something new on the site!).
Next time will be all about hot chocolates in Japan. Stay tuned.
Thanks for following and if you have any hot chocolate news you'd like to share, send it over!
Marshmallows at Pain de Sucre in Paris
This pastry shop in Paris serves the best French marshmallows and in a range of incredible flavours.
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My Recipe for Chocolate Guimauves
Since I can't go to Paris right now, I've been making my own French marshmallows. Here is my recipe!
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And if you want to know even more about Paris
Reputable French publications regularly rank chocolate covered marshmallow bears (oursson au Guimauve).
If you are in the US, Epicurious put together a list of the best marshmallows you can buy at the store.
and in other hot chocolate news…
About 40 chocolatiers from the Basque Chocolatiers association created a life-sized reproduction of Picasso’s famous Guernica painting made with entirely with chocolate.
A lab in Switzerland has managed to grow chocolate for the first time (not sure I like this idea...)
Endangered lemurs like chocolate too (well, cocoa) and this might be key to their survival.
It isn't just soap anymore. Dr. Bronner is making chocolate now too?
McDonald's is rolling out reusable coffee cups that customers can return after drinking (not that I recommend McDonald's hot chocolate...ever...). Over 2.5 billion McDonald's single use coffee cups go to landfill in the UK alone each year. The cup costs 80p but you get 1 pound back when you return it. Starbucks is playing around with the same idea.
Remember when you could get a Cadbury hot chocolate with marshmallows on international Qantas flights? Here are all the things you ever wanted to know about Cadbury's history.
Maybe, some day, I will be able to visit Grocer's Daughter in Michigan for a hot chocolate.
From Cocoa Farms to Candy: the Wonka-fication of chocolate in American society is damaging, especially during COVID.
Any links you want to share? Send them to me here.
Sugar shouldn't be the first ingredient in any chocolate you buy. Cacao mass or liquor should be the first. Fine chocolate will only have cacao, sugar and sometimes extra cacao butter added, vanilla and/or soy lecithin. That's it.