If jam alone is a real Proust's madeleine, what about the spread? This spreadable delight invokes just as many memories as jam: the scent of toast, the crispness of the slice when the spread is spread and then, in the mouth, a gourmet explosion of cocoa!
In the line of our exceptional jams, we have chosen to elaborate the ultimate gourmet treat: the spread made with good ingredients and according to authentic and simple recipes. Succumb to these delights to please yourself, but also of course to satisfy your relatives, friends and loved ones!
Everything is better with spread!
Let's start by tracing the history of this chocolate delight! The spread is indeed, above all, a product originating from Italy: the famous Gianduja. Gianduja is a paste made of chocolate of course, but also finely crushed hazelnuts. It is said that this chocolate paste was invented when Napoleon, by deciding the continental blockade, cut Italy from England, making the supply of cocoa much more expensive and tedious. Initially, however, Gianduja came in the form of a brick that was sliced to be eaten on bread. But how do you go from a brick of chocolate to a smooth paste as we know it today? In the summer of 1949, all of Italy was hit by an intense heat wave that melted the Gianduja. To avoid losses, it was decided to pour the preparation into jars! The spread was born and it will even become emblematic of the 1960s.
Even today, the spread brings back delicate memories to adults and delights the taste buds of the little ones. It is a must for breakfast, but also for snacks and of course for Candlemas!
Choose the next spread that will satisfy your sweet tooth!
Over time, the spread has evolved and has even tended to lose its original flavors. Confiture Parisienne has therefore chosen to help you discover and rediscover all the gourmet potential of the spread through our range Les Tartines which brings together real delights!
Notre collection de pâtes à tartiner vous accompagne dès le petit déjeuner avec la pâte à tartiner noisette sans huile de palme ! Nous avons également imaginé des associations de saveurs addictives à l’image de la pâte à tartiner Chocolat Cacahuète confectionnée avec le chef François Daubinet et que nous vous invitons à déguster sur des tartines de pain de campagne, sur une crêpe ou encore dans un gâteau. Dans notre atelier, nous avons aussi imaginé une alliance parfaite : celle du chocolat et des fruits. La Tartine Chocolat Framboise ça n’est que des bons ingrédients, avec un chocolat noir Manjari 100% pure pâte, de la framboise Willamette, du sucre de canne non raffiné et un peu de citron ! Vous cherchez à atteindre le nirvana de la gourmandise ? Succombez pour la pâte à tartiner Chouchou et ses ingrédients qui font chavirer les papilles : de la noisette, du caramel au beurre salé, du chocolat et des éclats de chouchou. Bien sûr, nous savons que vous ne résisterez au best-seller des Tartines avec la tartine noisette du Piémont et d’Alba, sucre et cacao pur, rien que ça, seulement de bons ingrédients !
