Whois & Analysis for artisanchocolaterie.com

An entremet or entremets (from Old French, literally meaning "between servings") is in modern French cuisine a small dish served between courses or simply a dessert.

Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period.

An entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes.

By the end of the Middle Ages, it had evolved almost entirely into dinner entertainment in the form of inedible ornaments or acted performances, often packed with symbolism of power and regality.

In English it was more commonly known as a subtlety (also sotelty or soteltie) and did not include acted entertainment.

A chocolaterie is a type of business which both manufactures chocolate confections and sells them, at the same location.

It is usually a small family business, often operating at only one location.

The word is of French origin, and shops named as such are common in France and Belgium.

The term is also used to designate larger chocolate production companies, such as Chocolaterie Guylian, many of which started as smaller shops.

This type of store operates in other countries, such as the US, Canada, the UK and Germany, sometimes using the French term.

Stores which sell candies and chocolate but do not produce their own brand are called Confectionery stores, or other names depending on the region.

The related occupational term is chocolatier, though this term is also used sometimes to describe chocolateries, such as Godiva Chocolatier.

Hertfordshire (often abbreviated Herts) is a county in southern England, bordered by Bedfordshire to the north, Cambridgeshire to the north-east, Essex to the east, Buckinghamshire to the west and Greater London to the south.

For government statistical purposes, it is placed in the East of England region.

A pâtisserie is a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.

In both countries, it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.

It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.

Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica.

The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE.

In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water".

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.