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Chocolatine

Chocolatine offers a place where you can enjoy sweets without compromising your diet, health, and animals. Cakes are to be enjoyed by everyone!

Why did I choose that lonnnng name? "Tu veux quoi pour ton goûter" is a sentence that belongs to my childhood and always bring back warm memories to me; After school, on weekends and, on holidays spent at my grand-parents' house, they always asked us what we wanted to eat for snack time (4pm)

As I am a cake lover, this was my favourite time of the day! I could have at my grand-parents a piece of bread with a chocolate bar. And with my parents a Chocolatine (In my county Pain au chocolat does not exist! We call it Chocolatine) or a plain donut or any other cake they would bake on sundays. I could not think of any other name to describe what I wanted to share. It was a family moment full of laughter, love and, CAKES. Hope I can bring you some of this! Tu veux quoi pour ton goûter?

17/02/2024

As per request, here is a sneak peak of the garden. I'll make a tour later

11/11/2021

I think this is the ugliest photo of food I have ever taken 😅
I lost my phone and all the photos of the kids and the food I took the last few months😭 It was hard as when we moved from Japan to France I never took the time to save them.
I am still mourning. With the digital era we barely print our photos anymore or turn them into a book. Do you?

So this will do .... for now

I'll try to post more again but I am working on a project I really really hope will live, we are renovating (not us, professionals) a house we bought a few months ago, we have gardening to do with zero skills (thanks to my parents who teach us and help us), and we need to understand how to adapt in our own country again after so many years abroad 😅

I don't know where this insta is going but for now it will be just how I feel: kids, food, the old lady, countryside. I hope I can still bring you happiness.

And by the way swipe for the recipe😁

27/11/2020

This page as well as my IG have been left aside since the baby, the covid and, the move! What a year!

I'm still trying to figure out what to do with my skin at the moment but I guess I'll come out with a new idea like the cat I am. I always get back on my feet no matter how long it may take.

For the past 17yrs I have been moving every 2 to 5 yrs in average and I always had to reinvent myself each time but with age and kids I guess my flexibility isn't that flexible anymore😏😅. One would say "you might be tired" and I guess it is. But I still seek achievement and possibly some kind of recognition? Or at least show to my kids they can achieve whatever they wish to so I am their example and I can't fail that really.

Anyway, a long blabla to revive a bit this FB page and to say I am cooking things up there in my brain so I can feel not only being a mother but a woman again😁

If you have any idea on HOW you would like this page/my IG to lean towards to, or any suggestion please let me know in comments. It would be lovely to hear from you.

Examples:
More recipes?
Kids friendly recipes they can bake themselves with some help?
Lives?
Book?

Have a lovely day and take care of yourselves💕

19/11/2020

It's been a while…… We left Japan beginning of Nov and we are now in France, countryside.

So I'm devoting myself to a challenge: sourdough bread or as we call it in France, pain au levain.
I have starter my scooby the other day, its name is Gertrude! I'll introduce her later😅

So I took a bit of Gertrude-san and made my very first pain au levain…… As you can see it's a fail but, it was expected haha. The taste is just so good though, I'm in love!

I have already started another batch for tomorrow and I already changed a few things. I'm improvising here until I get a proper book and research more about hydration, and all the breadology.

Have a great day!

07/08/2020

I am in Marseille right now and i could not not visit the vegan pâtisserie !
Not the sexiest photos, no photo of the shop 😱 but we were 4 kids aged 1, 4, 6 and 7 and only 2 mothers………it was rather hectic if I must say.

Back to , we bought 4 tarts, 2 entremêts, 1 croissant and 1 chocolatine. We shared everything, Baby M had the croissant and I had the chocolatine on at the end of the day 😄

- raspberry tart, lemon mousse tart, pecan caramel tart and apricot/basil cream tart. All very delicious. Miss A loved the pecan and caramel tart and the girla the raspberry one.

- Mango coconut entremêts and hibiscus raspberry entremêts. Miss loved the hibiscus one and the girls not really.

- Croissant, I had a small bite and it was delicious. Baby M ATE the whole croissant haha

- Chocolatine: seriously delicious and one of the best in years for me.

I LOVED everything. Light but tasty and guilt free. The lady was lovely and very patient with us 🙌🙌

If you go to Marseille head there guys!!!!!!

02/08/2020

This week end we celebrated 3 birthdays! My baby girl turned 7 😱 on Aug 1st, my sister on July 30th and Miss A's little cousin who turned 6 in April but due to coronavirus we couldn't celebrate it.

So today is Miss A birthday cake: a vegan fondant au chocolat (creamy chocolate cake)

She had a blast with her cousins and it was our first time seeing family since March.

I can't believe she turned 7. She is such a wonderful little being. Happy Birthday to my sweet girl!

31/07/2020

Vegan blueberry tart with blueberries from our garden (2019 harvest and frozen)

☆ Sweet pastry crust
☆ Blueberry compote layer
☆ Blueberry toping with some icing sugar

Very flavourful and tasty!💜💜

I'll add the recipe in my highlights later! It's super hot (42°C) and I am quite lazy after a 3h baking for Miss A's birthday tomorrow.

25/07/2020

Vegan raspberry financiers.
I made those last week from recipe.

I know they look like Madeleines but I had no financiers tin…😏 Anyway, they tasted really good and were gone in no time!

20/07/2020

Vegan soft bread everyone!
Miss A loosing her teeth one after another I decided to bake her sliced bread so she could eat it. Bread in France as a crust and it's hard when you loose your teeth.

I used a bread machine for the kneading and raising part (no time guys! There is a 1 year old ready for the world) but then I baked it in the oven since a bread machine usually does a poor job on that part.

Here is the recipe:

☆ in a bowl pour 200ml lukewarm soy milk and 100ml lukewarm water, then add 7g dry yeast (the one for bread! Not the baking powder) Wait for 10 to 15 min to bubble.

☆ in the same bowl, add first 500g flour, 2 tbsp sugar and then 10g salt. Finally add 50g vegan butter (cut in 3 to 4 pieces)

☆ set in your bread machine. If not, knead until the dough is soft. Let it rise for 1h30 or 2h in a dry and cool place. After the first rise, spread the dough a little to get the gas out and shape it in several ball or not. Then let it rise a second time for half an hour.

☆ preheat your oven on 230°C for about 20 to 25 min.

19/07/2020

Happy Birthday to Baby M!
1 year old baby❤️

We celebrated with, obviously, a vegan birthday cake while skyping his dad in Tokyo. Not the birthday I had in mind.

The vegan naked cake is made off a simple biscuit with an alba cream (whipped cream and pastry cream) I learnt with and some fresh fruit from the garden : raspberry, redcurrant, blackcurrant and plums. The peach was bought but locally sourced.
The flowers are from my mother's garden: hibiscus and very old rose (my grandmother planted it)

toddler

18/07/2020

Vegan almond and lemon biscuits. Easy to eat with a cup of tea or yoghurt and for babies too.

As soon as I got them out from the oven they were all gone 😱 I had hoped I could save some for 2 days but N.O!

So I'll bake some more on Monday since tomorrow is all set. Baby M is turning 1😍

14/07/2020

Lemon zest powder. Zero waste.

A very simple way to use kitchen scrap. I made vegan lemon curd for a vegan lemon meringue tart and after juicing my lemons I had peel leftover.

Instructions:
※ Remove the white part or pulp and keep only the skin. If you keep the white skin it becomes sour.
※ In a coffee grinder, grind the zest coarsely.
※ On a parchment paper spread out the lemon zest evenly and place in an oven for 1h (maybe more) at 50°C or until dry.
※ Grind them again into a thin powder.

It can be use for cakes or anything else. It's very concentrated so be light when you use it.

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Setagaya-ku, Tokyo
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Our Story

Why did I choose Chocolatine?

Chocolatine means pain au chocolat in French but only a small part of France (the South West) uses it. And we are quite strong on keeping it like this. It’s an idiom of our regional culture hence, of my roots. Not only does it represents our region but it’s also a sentence that belongs to my childhood and always brings back warm memories to me; On my way back from school when my mum or dad would pick us up, they would stop by the bakery. It was goûter/snack/oyatsu time! As I am a cake lover, this was my favourite time of the day! I could have at my grand-parents a piece of bread with a chocolate bar. And with my parents a Chocolatine or a plain donut with some sugar on top of it or any other cakes they would bake on sundays.

As a vegan, as a very allergic (food and many others) person, as a mum of a daughter with also food issues and, finally as a wife of a husband with egg intolerance, we couldn’t enjoy cakes of any sorts anymore. How horrible is this? I decided this was not fair to all of us facing allergies or choices we made. A plant based diet doesn’t mean we are starving or do not like food (we just love all living beings). Being intolerant/allergic does not mean either restrictions! So I “create” try to reproduce the cakes I used to love as a child but for everyone. Some of you have tasted them and you couldn’t see the difference with a “normal” cake ^^

In conclusion, because it’s becoming rather long.... I couldn’t think of any better name to describe what I wanted to share: my roots, my heart. And as a last word, my cakes are different, some would say not common but what is normal? Let’s erase differences. It’s in the end all about love, compassion and understanding. Hope I can bring you some of this! Chocolatine