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Updated: June 20, 2025
Butter a deep fireproof dish, and pour in the mixture, only filling up half of the dish. Cook in the oven for fifteen minutes in a gentle heat, and serve immediately. A tablet of Chocolat Menier is a recognized weight. Take a pint of apple puree and add to it three well-beaten eggs, a taste of cinnamon if liked, quarter of a pound of melted butter and the same quantity of white powdered sugar.
The handsome chateau, with its magnificent garden in close proximity to the "Cite", preaches a daily text, which we may be sure is more effective than any amount of words. By his own capacity and exertions M. Menier has realized the splendid fortune he now uses so philanthropically, and equally by this same capacity and exertion only can his working men lift themselves in the social scale.
But we must remember that there is but one Chocolate Menier in the world, and that in spite of the enormous machinery at work, night and day, working day and Sunday, supply can barely keep pace with demand. A staff of night-workers are always at rest in the day-time, in order to keep the machinery going at work, and, to my regret, I learned that the work-shops are not closed on Sundays.
But no matter how enamoured of green fields and woodland walks, we must tear ourselves away for a day to see the famous "Chocolate city" of M. Menier, the modern marvel par excellence of the county, and, as a piece of the most perfect organization it is possible to conceive, one of the wonders of the world.
In the first place, when we consider the enormous duty on sugar, and the fact that chocolate, like jam, is composed half of sugar and half of berry, we are at first at a loss to understand how chocolate-making can bring in such large returns as it must do in the first place, to have made M. Menier a millionaire, in the second, to enable him to carry out his philanthropic schemes utterly regardless of cost.
The Prefect had sent me ten barrels of wine and two of brandy; 30,000 eggs, all packed in boxes with lime and bran; a hundred bags of coffee and boxes of tea, forty boxes of Albert biscuits, a thousand tins of preserves, and a quantity of other things. M. Menier, the great chocolate manufacturer, had sent me five hundred pounds of chocolate.
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