Move over macarons, France falls hard for chocolate-covered marshmallow bear cubs
PARIS, Nov 7 — Eclairs, cream puffs and cookies have all been contenders but after a high-end makeover, little chocolate-covered marshmallow bear cubs — “oursons au chocolat” — could be France’s new macarons as they excite taste buds across the country. Familiar to French palates since the 1960s, pastry chef Christophe Michalak gave the sweet treats a gourmet twist in the early 2000s. Since then, with social media and pop-up stores boosting interest and visibility, no chocolatier now seems…
France's chocolate-covered marshmallow bear cubs have gained popularity, with gourmet twists and social media boosting their appeal.
The treat has been around since the 1960s but gained new popularity in the 2000s.
Chocolatiers offer various fillings and coatings, with some claiming to have the best version.
Production has increased since the 21st-century makeover, though exact figures are not disclosed.
Summarised automatically by AI from the original article by Malay Mail. AI can make mistakes, so check the original for details.
Familiar to French palates since the 1960s, pastry chef Christophe Michalak gave the sweet treats a gourmet twist in the early 2000s.
Since then, with social media and pop-up stores boosting interest and visibility, no chocolatier now seems willing to do without them — nor do customers.
Fillings and coatings range from bitter dark chocolate and marshmallow to passion fruit confit and crisp praline—the latter coming from chocolatier Caffet, which has trademarked the phrase: “Without doubt the best bear cubs in the world.”
The little bear began its life in a factory back in 1962, produced by confectioner Bouquet d’Or, since bought by Cemoi.
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