History

Named in memory of the Avignon popes, the papaline is recent: the Syndicat des maîtres-pâtissiers de Vaucluse created it in 1960. Each piece weighs 8 to 9 grams and is a cousin of the chardon-liqueur. The liqueur inside, Origan du Comtat, was first made around 1870 by Auguste Blachère's distillery, then in Avignon, from marjoram and about sixty plants gathered on the slopes of Mont Ventoux, sweetened with Provence honey.

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Common allergens: Milk

Make it at home

Yield Makes about 20Hands-on 1 hrTotal 3 hrDifficulty Advanced

Ingredients

  • 300g dark chocolate, 60 to 70% cocoa
  • 80ml Origan du Comtat or another herb liqueur
  • A silicone mould for small bonbons (about 20 cavities)

Method

  1. Temper the chocolate: melt two thirds of it to 50°C, stir in the rest off the heat until it drops to 31°C.
  2. Fill the mould cavities with chocolate, tap out the air, turn the mould over to drain the excess and leave a thin shell; let it set for 20 minutes.
  3. Fill each shell three quarters full with liqueur using a pipette.
  4. Cover with more tempered chocolate, scrape the mould flat and leave to set for 2 hours before unmoulding.

Tip from the editors. A home papaline will be thicker than a pâtissier's; buying a box in Avignon is the easier way, and the recipe is for the curious.

Where to eat papaline d'avignon

Papaline d'Avignon in Avignon

Featured by TableJourney as a signature dish of Avignon. See where to eat Papaline d'Avignon in Avignon or the Avignon signature dishes guide.

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