French royal pharmacist Sulpice Debauve tailor-made ‘Pistoles de Marie-Antoinette’ for the Viennese hot chocolate obsessed Marie-Antoinette in 1779 — a medical chocolate combining coco, crane sugar and medicine. Its flavour ranges from almond milk (the queen’s favourite), orange tree flowers, almond oil, bitter coffee, Bourbon Island vanilla and many more. With that Debauve became a chocolate artisan. He opened the first Debauve & Gallais with pharmacist cousin Auguste Gallais in 1800, which was quickly appointed as the supplier of Louis XVIII, Charles X and Louise Phillipe. Debauve & Gallais named the first contemporary chocolate ‘Croquamandes’, after royal chef Marie-Antoine Carême (who invented the chef white top hat) introduced the label to the Napoleon Empire, winning over this one of the greatest politicians and military commanders in history.

Historic stories aside, Debauve & Gallais counts many doctors as their fans. According to Le Figaro newspaper, ‘created by Mr. Debauve, it is altogether light and nutritional, suitable to people of weak constitution, delicate lungs, or who have chronic illness or nervous stomachs.’ Debauve & Gallais is a true chocolate artisan. Crushing coco beans with marble pillars preserves its natural flavour; they also spend much effort on milk storage technique, moving the contemporary chocolate industry forward.

There is a tea house in the Debauve & Gallais Hong Kong shop. Being the first to serve chocolate truffle cake, quiche and such delight in-store, Debauve & Gallais Hong Kong also takes orders for all homemade cakes.

Text: Carmen Lee | Translation: dilettante | Photo: Fung Kwok Fai | Update: 10 Dec 2009

DEBAUVE & GALLAIS
Shop 309 – 310, Lee Gardens, 33 Hysan Avenue,
Causeway Bay, Hong Kong.
+852 2895 8580

www.debauve-et-gallais.com