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Marguerite of Angoulême

The Marguerite of Angoulême is an iconic confection from the city of Angoulême. It is a chocolate shaped like a daisy, which has become one of the most representative culinary specialties of the Angoumois region. Elegant and refined, this treat is often given as a souvenir or enjoyed during the holiday season.

History and Origin

The Marguerite of Angoulême is said to have been created around 1876 by chocolatier Jules Duceau. Its name pays homage to Marguerite de Valois, who was born in Angoulême and was a celebrated Renaissance woman of letters. Its flower-like shape evokes her first name, while the recipe has remained a symbol of the craftsmanship of local chocolatiers. Over time, several businesses in the Angoumois region have carried on this tradition.

Characteristics and Ingredients

The traditional recipe includes:

  • Dark chocolate (approximately 72% cocoa).
  • Candied orange peel (about 25% according to the historical recipe).
  • Cocoa butter.
  • Sugar.

The Marguerite takes the form of a small, shiny flower about 3 cm in diameter. The combination of intense dark chocolate and candied orange creates a balance between bitterness and sweetness. Some chocolate shops also offer variations made with milk chocolate or white chocolate.

Tasting

This specialty is best enjoyed:

  • With coffee or tea.
  • At the end of a meal.
  • As a gourmet gift.
  • During the holiday season or for any occasion.

It is prized for its melt-in-your-mouth center and the delicate aroma of candied orange.

Variations

Depending on the chocolatier, you’ll find, among others:

  • Dark chocolate with candied orange (traditional recipe).
  • Milk chocolate with hazelnuts.
  • White chocolate with almonds.

Where can you find this specialty?

You can buy it at:

It can also be found occasionally in certain specialty food stores and at local food festivals.

When is it available?

Unlike some seasonal specialties, the Marguerite of Angoulême is available year-round at the chocolatiers that make it. However, it’s particularly highlighted during the Christmas holidays, peak tourist seasons, and events celebrating Charente cuisine.

Conclusion

The Marguerite of Angoulême is much more than just a piece of chocolate: it is a true culinary treasure of the Charente region. Its history, linked to Marguerite de Valois and the chocolatiers of Angoulême, makes it a must-try specialty for lovers of artisanal chocolate.