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  • The Baguette
  • De captivants à banals, les articles et photographies de “The Baguette” sont une tentative de publier un journal de ma vie dans la Manche et de proposer un forum de discussion pour tout ce qui touche à la Normandie.
  • De captivants à banals, les articles et photographies de “The Baguette” sont une tentative de publier un journal de ma vie dans la Manche et de proposer un forum de discussion pour tout ce qui touche à la Normandie.

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May 15 2011 1 15 /05 /May /2011 10:46

203 Chocolaterie du Drakkar, Bayeux, 14 mai 2011On Saturday, I went with a group of 24 people from AVF on a tour of the Chocolaterie du Drakkar in Bayeux.  202 Chocolaterie du Drakkar, Bayeux, 14 mai 2011The chocolaterie not only has its own boutique for selling goods but a large, informative museum upstairs concerning the history of chocolate and how the tasty sweets are prepared in their own factory.  213 Chocolaterie du Drakkar, Bayeux, 14 mai 2011214 Chocolaterie du Drakkar, Bayeux, 14 mai 2011228 Chocolaterie du Drakkar, Bayeux, 14 mai 2011229 Chocolaterie du Drakkar, Bayeux, 14 mai 2011Some of the displays had interesting facts including this one that says cacao butter was once used in the preparation of suppositories.  The Spanish explorers were so enamored with the flavor of chocolate that they took it back to Spain where it became the official drink of Kings throughout Europe.  Around the end of the 18th century (1780 - 1800), Europeans started preparing chocolate with milk and sugar to create what we know today as hot chocolate.  In fact the drink became so popular many of the leading European porcelain manufactures such as Limoges in France began making specialized pots and cups just to serve chocolate.  232 Chocolaterie du Drakkar, Bayeux, 14 mai 2011233 Chocolaterie du Drakkar, Bayeux, 14 mai 2011235 Chocolaterie du Drakkar, Bayeux, 14 mai 2011There was a huge display of these chocolate pots and cups from all over the world.  244 Chocolaterie du Drakkar, Bayeux, 14 mai 2011237 Chocolaterie du Drakkar, Bayeux, 14 mai 2011240 Chocolaterie du Drakkar, Bayeux, 14 mai 2011After watching some short videos about chocolate preparation and seeing all of the old machines and moulds used to make French chocolate, we were able to purchase items from the boutique downstairs.  241 Chocolaterie du Drakkar, Bayeux, 14 mai 2011242 Chocolaterie du Drakkar, Bayeux, 14 mai 2011249 Chocolaterie du Drakkar, Bayeux, 14 mai 2011I bought a box of their specialty Mousse Pralines and Meringue.  Created in 1960 this praline-flavoured meringue is specially named “Le Drakkar” in memory of the Vikings who had conquered Normandy.  I also got a box of chocolate covered candies filled with Calvados liqueur called “Le Duc Guillaume.”  250 Chocolaterie du Drakkar, Bayeux, 14 mai 2011Of course, it is easy to go crazy in a chocolate store and I ended up purchasing over 83 Euros worth of chocolates and nougat—and I’m not even a huge fan of chocolate.  I’d much prefer peanut butter on a spoon any day !  251 Restaurant L'Ambiance à St-Lô, 14 mai 2011After our morning at the chocolaterie, we then drove to L’Ambiance Restaurant in St-Lô where we had our lunch.  253 Restaurant L'Ambiance à St-Lô, 14 mai 2011252 Restaurant L'Ambiance à St-Lô, 14 mai 2011Some people had ham as their main course while others, like myself, had the roasted chicken with green beans and potatoes.  For dessert I had the chocolate mousse while my friends Dianna and Martine had tarte aux pomme and vanilla ice cream.  257 Restaurant L'Ambiance à St-Lô, 14 mai 2011Thanks to everyone at AVF for making this trip possible especially Jinette who was our driver.  I had a wonderful day.  My article about Les Haras nationaux à St-Lô – the national stud farm for horses (where we visited after lunch), will be posted later in the week. 

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