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Between mid-1900 and a year later, Bing asked de Feure and Colonna to submit a series of designs, which were then manufactured into porcelains in Limoges. Their completed objects, exhibited at the Salons of 1901 and 1902 as well as at the 1902 Turin exhibition, included a large card tray (fig. 195), a container for matches (colorpl. 44), and a number of porcelain vases (fig. 1 96, colorpls. 45, 46). By 1902 an ink pot and a chocolatière (colorpls. 47, 48) joined the group along with several vases and pitchers.
A chocolatière, the design attributed to Lucien Bonvallet, manufactured by Cardheilac, circa 1895-1900, waisted cylinder decorated with repoussé formalised leaves, 8½in. high.
A later dinner meant that there was more emphasis on breakfast, which became a meal in itself rather than a way of getting by until dinner, and the upper classes took to convening at ten in the morning to eat various kinds of bread, toast and plain cakes accompanied by coffee or chocolate. It is in this context that beautiful silver and porcelain chocolatieres were produced.
2012, Anne Gerritsen, “Scales of a Local: The Place of Locality in a Globalizing World”, in Douglas Northrop, editor, A Companion to World History (Wiley-Blackwell Companions to World History), Chichester, West Sussex: Wiley-Blackwell, →ISBN, part II (Categories and Concepts), section “Framing”, page 222:
Precisely because a consumer in the imperial Chinese court could order the highest-quality vase, or in fifteenth-century Samarkand could order a vast dish to serve large pieces of mutton, or in sixteenth-century Portugal could order a dish with his crest emblazoned under the glaze, or in seventeenth-century Holland could order a gin bottle or a butter dish, or in eighteenth-century Mexico could order a chocolatiere, Jingdezhen’s factories were so in demand. Jingdezhen’s wares sold globally because the producers could respond to consumer demand and make items that were completely alien to local taste and meaningless in local sensibility.
1889 April 11, “Close of the Presbytery. Visitors Gone Home—Notes of the Session—Talk on Japan. Delegates to the General Assembly—Words of Gratitude.”, in The Decatur Daily Republican, volume XVIII, Decatur, Ill., page :
The sum of $222 had been raised by giving a lawn fete, a luncheon, a chocolatiere and a holiday offering, Dr. Fisher delivering a lecture on Japan.
1903 March 6, The Andover Townsman, volume XVI, number 21, Andover, Mass., page 2, column 2:
Would you be up-to-date? Then you must entertain your friends with a “chocolatiere,” the character of the refreshments suggesting the name. There must be hot chocolate to drink, little fancy cakes with chocolate icing, and in tiny paper boxes set the trim little bricks of chocolate and vanilla harlequin. Sandwiches done up in chocolate-colored parafine paper (this paper may be colored by browning in the oven), and olives will make a very dainty repast for this latest.
1905, Sarah Tyson Rorer, Mrs. Rorer’s Every Day Menu Book: Giving a Menu for Every Meal in the Year; Menus for Weddings, Dinners, Receptions, and Many Other Social Functions; with Illustrations of Appropriate Decorated Tables, Philadelphia, Pa.: Arnold and Company, page 275:
A chocolatiere is usually given in the afternoon, although it may be given in the evening. Chocolate is served in every conceivable form. All the invitations are on chocolate colored cards. The decorations are brown: in the autumn shades of leaves are especially appropriate. The young ladies receiving are dressed in chocolate colored costumes; plain full skirts, white aprons and little Dutch caps.
1907 March 8, “All of Chocolate: Confections for Luncheon or Afternoon Tea. Beverage, Cookies, Biscuits and Cake All Provided For—very Requisite for Quiet Afternoon With Congenial Company.”, in The Portsmouth Herald, volume XXII, number 134, Portsmouth, N.H., page six, column 4:
A Chocolatiere.—A chocolatiere is distinctly a woman’s function, frequently taking the place of afternoon tea. The refreshments all have chocolate in some form. There is hot chocolate with whipped cream to drink, chocolate ice cream, chocolate cakes with white frosting or white cakes with chocolate frosting and chocolate bonbons. As chocolate is apt to become cloying when no other flavor is employed the sandwiches are preferably of plain bread and butter, while olives stuffed or plain and salted nuts fit in well with the chocolate scheme.
1909 April 24, “College and Alumnae”, in The Woman’s Journal, volume XL, number 17, Boston, Mass., page 66, column 2:
Dean Marion Reilly of Bryn Mawr College has lately been the guest of Miss Ada Comstock, Dean of Women at the University of Minnesota. She addressed the university girls on “Equal Suffrage in Eastern Colleges” at a chocolatiere given in her honor by the University Suffrage Club in Alice Shevlin Hall.
1910 July, A. M. H., “Public Meetings for Junior Societies”, in The American Missionary, volume LXIV, number 7, page 301, column 1:
The Mission Band of North Adams has given successfully a little play, presenting missionaries as characters. The smaller children held a “Chocolatière,” dressing in the well-known Chocolate Girl costume and serving chocolate and wafers In this band, money is raised by these entertainments for the expense of the year.
1910 September 8, “Local and Personal”, in Clanton Press, volume I, number 23, Clanton, Ala., page , column 2:
Mrs. E. M. Pinckard entertained quite a number of her friends on Tuesday afternoon at her elegant home in honor of Miss DeBardeleben, of Tuskegee. Progressive dominoes was the game of the afternoon. A chocolatiere affair it was, and one of the most elegant ever given here or elsewhere.
The festive potables for these occasions are wine and champagne. Pastries and beignets are served usually for a morning collation and more elaborate cakes and petit fours are customary with the chocolate for a chocolatière. Soirées and the earlier in the evening veille call for an assortment of drinks and sandwiches or other light refreshments.
1953 November 21, Leonard Bacon, “Young Man with a Tongue”, in Saturday Review, New York, N.Y.: Saturday Review Associates, Inc., page 26, column 1:
Thus, after one especially flagrant and vulgar intrigue with a chocolatière in Berlin, he can reflect that “your elegant mystics,” like Madame Guyon, are “of the opinion that sin should be forgotten as soon as possible, as being an idea too gross for the mind of a saint, and disturbing the exercise of sweet devotion.”
[…] for a completely different kind of experience they could migrate to the small-scale delights of Juliette Binoche as a chocolatière in Chocolat (2000), […]
