Thalias Hospitality

RESERVE

Easter and chocolate, the secrets of a tradition

  • 545 views
Thalias Hospitality
  • April 1, 2022

On Sunday, April 17, we will celebrate the feast of Easter. Easter, which means “passage”, commemorates the resurrection of Jesus Christ and marks the end of Lent. On this occasion, many of us eat chocolate eggs, which make the joy and happiness of children and adults.

Why do we eat chocolate eggs at Easter?

This tradition of Easter eggs comes from the prohibition of eating fatty foods during Lent. The eggs laid during this period were kept in ash and then decorated. 5,000 years ago in Persia, hens’ eggs were exchanged to celebrate the new season, spring. The eggs symbolized renewal and fertility. A kind of good luck charm for the one who received them.

In the 15th century, eggs were very popular at court. In Versailles, the nobles liked to offer themselves magnificent decorated and painted eggs. Traces of this tradition can also be found in Alsace. Chocolate made its appearance in France in 1615 in liquid form. It was greatly appreciated by the Sun King, Louis XIV and his court. It is a luxury food reserved for the privileged. After chocolate became popular, the French preferred to replace fried eggs by chocolate eggs to celebrate Easter. What could be better than a little chocolate treat after 40 days of deprivation?

Celebrating Easter without eggs is like making bread without flour: it is simply unthinkable!

As Easter approaches, Artisan chocolate makers are busy in Khéma GO
“It is in particular the shape of the small egg that is pleasant to the touch, to the eye, and then in the mouth as well,” explains Chef Hak, Artisan chocolatier. “We have a white chocolate that is very low in sugar. Generally, white chocolate is between 40 and 50% sugar. Ours is 34% sugar, so very little sugar. It is a very fine chocolate. The praline, we make it ourselves, in the traditional way, we roast the hazelnuts, we caramelize the sugar, and then we make the praline.”

All the eggs are handmade

Green, red, blue, the eggs are colored and above all they are all naked: no packaging, to respect the environment as much as possible: “We do not use aluminum which is quite polluting” continues chef Hak. “The eggs are colored naturally. Here, all the eggs are made by hand.”

Facebook Comments

In this article:
,,
Post written by:
Previous Article
Next Article
You May Also Like

A Celebration of Camembert

“For the most part, I try to be healthy and eat good things, but if you give me a baguette and some Camembert, I’m gonna eat it.” Gwyneth Paltrow. While every day is Cheese Day as far as we’re concerned, it is nonetheless International Cheese Day this March 27, so we thought it would be a great time to talk about one of France’s most iconic, and, of course, most delicious cheeses, the mighty Camembert. It’s also one of France’s most easily recognised cheeses. With its distinctive talcum-white rind shot through with tawny hints of the deliciousness beneath. The squat…
© Akhilesh Sharma

Chopsticks: the Heart of Refined Dining

For a beautifully set table, it’s almost impossible to beat the elegance and simplicity of a pair of chopsticks. Their long, slender arms that, well used, form an extension of our own, give them a refinement the clunkier knife and fork can only dream of. And they have a significantly longer history too. It is thought the chopsticks were first used in China as long as 5,000 years ago, though they were then mainly used as cooking utensils. Their adoption as formal eating instruments came at around 200CE, during the Han Dynasty, when a population explosion created a fuel scarcity…

Bringing Back the Business Lunch!

Business is back in business in Cambodia, which means that the business lunch is back too. But with everyone still keeping an eye on budgets, that doesn’t mean that the kind of breakthroughs that business lunches inspire have to break the bank… Business is coming back to Cambodia, and that means one very important thing (as far as we’re concerned anyway): business Lunches are coming back too. At Topaz and Khéma, we’ve made it our business to make sure that you have everything you need to get through your agenda with colleagues, associates and clients in a refined and serious…
© Chris Karidis

Parlerez Vous Français aves Nous this International Francophonie Day?

The French language is being celebrated this month, presenting an opportunity to get to know one of the most beautiful languages in the world that, for an added bonus, can connect you with millions of people all over that world. Whether they’re French, Cambodian or any of the other nationalities that share this world, the French speakers of Cambodia are part of a 321-million-people-strong global community of people who speak their language. That’s 321 million potentially life-altering encounters, insights, inspirations and connections that are accessible thanks to the extraordinary power of a shared language that can bridge divides across geographies,…

AFD: An enduring commitment to sustainable development in Cambodia

A celebration of 30 years of a cooperation between France and Cambodia that has benefitted both countries in uncountable ways. Last month, the Agence Française de Développement (AFD) celebrated 30 years of working in and with Cambodia with a mission to promote structural development, such as water resource management, while supporting the commercial sector taking account of environmental and social standards, such as renewable energies. Senior representatives of the Government of the Kingdom of Cambodia and AFD’s partner institutions attended the celebration held at the Residence of France under the invitation of H.E. Ambassador Jacques Pellet, Mr Rémy Rioux, AFD’s…

Does speaking French ever get you into a pickle?

(“Get into a pickle” = get into a little trouble…) Picking up a language’s idioms is a fantastic way to deepen not only your language skills, but also to deepen your connection with that language’s culture. Food is not simply the fuel that sustains our bodies, it nourishes our minds too, and it also serves as a means though which we communicate our sense of who we are, where we came from, who raised us and how. Language, thought and culture are so entwined that it’s no surprise to find that food is so deeply embedded into everyday language in…