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A chocolaterie is a type of business which both manufactures chocolate confections and sells them, at the same location. It is usually a small family business, often operating at only one location. The word is of French origin, and shops named as such are common in France and Belgium. The term is also used to designate larger chocolate production companies, such as Chocolaterie Guylian, many of which started as smaller shops. This type of store operates in other countries, such as the US, Canada, the UK and Germany, sometimes using the French term. Stores which sell candies and chocolate but do not produce their own brand are called Confectionery stores, or other names depending on the region. The related occupational term is chocolatier, though this term is also used sometimes to describe chocolateries, such as Godiva Chocolatier.
Until the discovery of the New World, the cacao tree was unknown to Europeans. The Spanish were the first to bring cocoa beans to Europe along with cocoa grinding equipment. In the 18th century, the invention of the hydraulic press by Doret and the steam-driven chocolate mill by Dubuisson allowed for the beginning of mass production of chocolate.
The first chocolaterie opened in Paris in 1659.
- Candy making
- Schmidt's Candy
- List of chocolatiers – a biographical list of chocolatiers
- List of bean-to-bar chocolate manufacturers
Businesses which produce and sell foods at one location:
|Wikimedia Commons has media related to Chocolateries.|
- Baker, Andrew (2013-04-30). "Bacon-flavoured chocolate, anyone?". Telegraph. Retrieved 2013-05-03. CS1 maint: discouraged parameter (link)
- "Drink This: MoRoCo's Iced Debauchery - Eat - April 2013 - Toronto". Postcity.com. 2013-04-24. Retrieved 2013-05-03. CS1 maint: discouraged parameter (link)
- John Lee. "The world's best trips for chocolate lovers". The Globe and Mail. Retrieved 2013-05-03. CS1 maint: discouraged parameter (link)
- "History of Chocolate".
- "HISTORY OF CHOCOLATE IN SPAIN".
- "The history of chocolate".
- "The History of Chocolate: Part 2 - European".