Hot Chocolate Flirty Enough for Versailles
Le chocolat chaud - Versailles’ royally decadent ‘it-girl’ drink.
Introduced to France by Spanish Conquistadors in 1615, the exotic beverage quickly swept the French Court off its feet. From Louis XIII to Marie Antoinette, the velvety beverage was adored for its aphrodisiac and energizing qualities, thus launching hot chocolate into the stratosphere of Versailles haute cuisine.
Rumored to have been most infatuated with the luxurious drink, was Louis XV, often making the beverage for himself in his palace apartments and indulging in the chocolatey concoction along with his mistresses, including the sensational Mme Du Barry. I am sure, apart from its obvious delicious qualities, the promise of its’ invigorating virtues provided a zesty and tantalizing allure for the saucy side of court.
Diving further into Versailles’ love affaire with hot chocolate, it is abundantly clear that the most famous queen of France was, in fact, the most influential on the lasting popularity of this iconic and decadent treat. It is said that Marie Antionette was such a chocolate fiend that after her marriage to Louis XVI in 1770, she brought her own hot chocolate maker and his team of craftsmen to Versailles, bestowing the official title ‘Chocolate Maker to the Queen’ upon him. These chocolatiers were responsible for creating new recipes and combining chocolate with flavors such as orange blossom and sweet almond. Throughout the halls of Versailles, the illustrious ‘it-girl’ Queen quickly became famous for not only her style but her signature hot chocolate — one could easily say that Marie Antoinette was in fact, the original influencer. And thus, 1700’s fashion girlies were desperate to imbibe on not only the queens fashion sense but her beverage of choice as well.
So the next time you are craving something chic and delicious, do as Marie Antoinette did, and indulge in a cup of decadent le chocolat chaud. And then make it extra chic with a mini treat feast fit for a queen. Xx
Louis XV’s Le Chocolat Chaud Recipe
This gem has survived centuries.
“Place an equal number of bars of chocolate and cups of water in a cafetiere and boil on a low heat for a short while; when you are ready to serve, add one egg yolk for four cups and stir over a low heat without allowing to boil. It is better if prepared a day in advance. Those who drink it every day should leave a small amount as flavouring for those who prepare it the next day. Instead of an egg yolk one can add a beaten egg white after having removed the top layer of froth. Mix in a small amount of chocolate from the cafetiere then add to the cafetiere and finish as with the egg yolk.”
Source: Dinners of the Court or the Art of working with all sorts of foods for serving the best tables following the four seasons, by Menon, 1755 (BnF, V.26995, volume IV, p.331)
Le Chocolat Chaud - Odella Bakes
Macarons
Raspberry whipped cream
Assorted chocolates and candies
English scone with cream and berries - gluten free recipe
Farmers market berries and fruit
Marie Antoinette Inspired Le Chocolat Chaud
1 tablespoon dried raspberry power
1/2 tsp vanilla
1 cup milk of your choosing
freshly whipped double cream sweetened with honey and raspberry powdered
In a sauce pan, bring the milk to a simmer. Pour in the contents of you Le Chocolat Chaud, the vanilla and raspberry powder, whisking well until combined. Allow to come to a simmer, whisk for a moments and then leave to simmer for about a minute until the chocolaty concoction darkens and thickens slightly. Pour into a mug or tea cup and enjoy with freshly whipped cream, berries and whatever else your heart may desire. Xx
