The content of this article is translated from the existing French Wikipedia article at fr:Bouchon au marc de Champagne; see its history for attribution.
The Bouchon au marc de Champagne is a confection made in Champagne. It is part of the culinary heritage of France.
Several manufacturers continue the tradition of bouchon au marc de Champagne in Reims and elsewhere in Champagne.
History
editThe Bouchon de Champagne is said to have been created in 1956 by Gilbert Broisson, founder of the company Chocogil in Saint-Dizier[1]. The Bouchon au marc de Champagne is a hollow dark chocolate in the shape of a champagne cork, filled with marc de Champagne[2].
Packaging
editIt is wrapped in aluminum foil that mimics the color and texture of a cork. Silver-colored packaging means that the bouchons contain Fine de la Marne and not Marc de Champagne. Purple-colored packaging indicates that the bouchons are filled with praline or ganache.
Variations
editVariations include:
- With alcohol, filled with fine Champagne de la Marne,
- With alcohol, filled with ratafia,
- Without alcohol, filled with praline,
- Without alcohol, filled with a chocolate ganache
- Large bouchons d’Igny[3].
- Bulle au marc de champagne[4].
Fine or Marc de champagne
editMarc de Champagne is a 40° alcohol brandy obtained by distilling grape marc from the Champagne vineyard. Grape marc refers to the entirety of dry residues obtained by pressing grapes[5].
Fine de la Marne, not to be confused with Fine Champagne, is a 40° alcohol brandy obtained by the traditional distillation of wines exclusively from the Champagne vineyard. It undergoes aging in oak barrels for a minimum of five years.
Artisanal Production
editThe production of champagne bouchons is done in 7 steps:
1st step: melting the chocolate to achieve the desired shine and fluidity.
2nd step: lining or filling the molds with this melted chocolate.
3rd step: "smoothing" the chocolate or emptying the molds and turning them over.
4th step: achieving the right thickness of the chocolate, the excess chocolate is drained off to leave only a thin layer on the mold.
5th step: filling the bouchon with Marc de Champagne in a thin sugar shell.
6th step: sealing the bouchons with the same chocolate used for the coating.
7th step: unmolding by opening the molds.
Notes and references
edit |
Bibliography
edit- The inventory of France's culinary heritage. Flight. 21. Champagne-Ardenne : local products and traditional recipes, Editor(s): Albin Michel, National Council of Culinary Arts, 2000,ISBN 9782226115164
Related articles
edit- List of French confectionery specialties
- Haute-Marne cuisine
External links
edit- "Gros bouchons d'Igny : histoire, fabrication, composition (2023) !". Divine Box. 23 June 2021. Retrieved 26 December 2023.
- ^ réservés, Keldelice com-Que de bonnes choses à partager- Copyright2008-2010 Tous droits. "Le bouchon au marc de champagne". Keldelice.com, gastronomy and terroir (in French). Retrieved 2023-02-17.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ "Bag of bouchons au marc de Champagne - Maison Fossier, Biscuiterie in Reims". Biscuits Fossier (in French). Retrieved 2023-02-17.
- ^ Massin, Marie (2021-06-23). "Large bouchons d'Igny: history, production, composition (2023)!". Divine Box (in French). Retrieved 2023-02-17.
- ^ "Family businesses: at the Jubin's, the passion for chocolate has been passed down since 1832". France 3 Grand Est (in French). Retrieved 2023-02-17.
- ^ "What is grape marc?". Dieti Natura (in French). Retrieved 2023-02-17.