Chocolate papillotes

They shine brightly under their light, but they also have flavor to spare! Like all our chocolate treats, our praline papillotes (not to be confused with pralines, delicious colorful Lyonnais candies) are made with care and expertise by our chocolatiers in our Tours factory to guarantee their quality. Each one is covered with our homemade chocolate coating, composed of a unique blend of cocoas selected by us, from producers who share our vision of goodness and our requirement. The House offers six recipes, all praline, including three coated with our signature 65% dark chocolate coating, and three with signature 36% milk chocolate: so, no jealousy! To recognize our different recipes, rely on the bright colors of the papillotes. Good news for those who have trouble choosing between all these flavors: our assortment bags are a real festival of flavors. So many excellent reasons to get caught with your hand in the bag!

Our dark chocolate papillotes, so intense

Lovers of full-bodied cocoa aromas will melt for our dark chocolate papillote recipes. In the orange version, their almond hazelnut praline is dark chocolate chip puff pastry : to die for, word of a gourmand. More classic under its green and gold dress, our chocolate papillote with hazelnut praline offers a delicious contrast between the sweetness of the praline and the dark chocolate covering with full-bodied aromas.

Our milk chocolate papillotes, so creamy

Choose between our three milk chocolate papillote recipes. Under its pink and gold paper, our papillote gianduja milk will delight the most demanding palates with its pure almond and hazelnut praline, ground even more finely than traditional praline. A treat, you will tell us about it.

You can only be captivated by the charm of our new red papillote, whose milk chocolate coats a hazelnut praline heart enhanced with fleur de sel. Want more? Try our emerald green chocolate papillote, whose Almond and hazelnut praline is slightly crunchy thanks to shards of lace crepe : an irresistible blend of soft and crunchy.

Our delicious white chocolate papillotes

In blue and gold version, our papillote with tasty praline almond nougatine, covered with ivory white chocolate , will make you want to unwrap another chocolate candy right away.

At the origin of the invention of chocolate papillotes, Mr. Papillot and his assistant, lovesick

Legend has it that the papillote was invented in Lyon, in the confectionery and chocolate shop of Mr. Papillot. But not by Mr. Papillot! Around 1790, this craftsman discovered that his assistant was stealing chocolates from him… But not to eat them! The young man was in love with a young girl who lived above the chocolatier's workshop. He couldn't talk to her, but he had the lovely idea of ​​writing her sweet words that he slipped into the packaging of the stolen chocolates, before sending them to her. A very lovely gesture! But the poor man was sent away when his prank was discovered. Although we don't know the outcome of his love affair, we know that Mr. Papillot kept his idea and then launched the papillotes. He replaced the words of love with funny stories and little games, which contributed to the success of this treat. Variations of the chocolate recipe have since been imagined using candied fruit, and some chocolatiers have had fun adding firecrackers, to the delight of mischievous gourmands.

Where does the name papillotes come from?

They are named after the man who made them known, Mr. Papillot, who had the idea of ​​taking up that of his clerk. But the word "papillote" has other roots in the French language. The Robert tells us that it comes from the word "butterfly", and designated gold or silver sequins with which fabrics were decorated. A pretty evocation of the fringed and shiny ends of our dear sweets, which suggest the shimmering colors of butterfly wings.

The word "papillote" was also used by wigmakers and hairdressers of yesteryear to designate small pieces of paper, very light and twisted, used to roll a lock of hair to curl or curl it.

The secrets of making our chocolate and praline papillotes

At À la Mère de Famille, we carefully select noble ingredients that give each product precious aromas. We select whole French hazelnuts, or tasty almonds to make, from start to finish, our inimitable Maison pralines, where the caramel sweetness , without forgetting a butter tip for the smoothness. We obtain these subtle flavors by roasting the fruits, caramelizing them and then cold grinding them, as is no longer done elsewhere, essential for obtaining a very high quality praline.

Our chocolatiers make our own dark and milk chocolate couvertures , with a unique blend of noble cocoas with specific aromatic profiles, in order to obtain inimitable notes. They add a natural emulsifier which gives the chocolate even more fluidity. Cocoa processing, cold praline production: they perpetuate traditional know-how which requires as much expertise as passion.

Discover the flavors of our chocolate bars

Chocolate truffle or papillote: the game of differences

We are sometimes asked in our shops At the Mother of the Family the difference between chocolate truffles and chocolate papillotes. These two recipes have (almost) nothing in common, except perhaps the contrast between a melting center and a crunchy coating. Chocolate papillotes are filled with praline , made with a mixture of caramelized dried fruits, and according to the recipes for lace pancake shards. We slip them in assortment and in joyful bulk in a pocket to vary the pleasures. The truffles, they contain under their veil of cocoa powder, ganache, a heart in paste based on chocolate, cream and a touch of fresh butter which brings dairy notes. We rather taste them by picking them from a cardboard box or a beautiful metal box according to your choice.

Yum, you said chocolate truffles ?

These two creations, however, share the same seasonality: they are enjoyed once winter has come. Truffles and papillotes are delicious Christmas chocolates, which are shared during festive meals… and for no reason if you are greedy! They are preferably kept out of the refrigerator, in a dry and cool place, and are enjoyed quickly to preserve all their aromas.