The Papaline d’Avignon

revisited in Vaucluse

It is part and parcel of the Vaucluse people’s passion for gastronomy… Resembling a spiky little pink ball, this sweet delicacy consisting of two thin coats of chocolate oozing with Origan du Comtat herbal liqueur inspires the most discerning palates.

The Papaline d’Avignon, a local sweet treat

A typical Avignon speciality, the Papaline is a chocolate coated candy with a heart of Origan du Comtat liqueur… It was invented many moons ago by a pastry cook as a tribute to the Popes of Avignon and the town’s iconic Popes’ Palace, and its colourful pink shell is reminiscent of a Cardinal’s robes. Here in Provence-Alpes-Côte d’Azur, every town has its own speciality: the Berlingot boiled sweet from Carpentras, the Calisson candy from Aix, nougat from Montélimar and Avignon’s tempting Papaline.

Voir cette publication sur Instagram

Une publication partagée par La Tropezienne (@la_tropezienne_avignon)

Traditional Papaline recipe

This bristly little sphere made with two layers of chocolate is frankly irresistible! Take a bite out of the outer shell to unveil the delicious Origan du Comtat liqueur within: an elixir produced by macerating, infusing then distilling fresh herbs – including thistle – gathered on the foothills of Mont-Ventoux. Its delicious sweetness is owed to a dash of Provence honey. The inner shell is made with dark chocolate, while the outer coating consists of pink-coloured white chocolate. The little spikes on the Papaline are created by hand using a special brush, when the chocolate is still runny. Several days are needed to allow the thin layer of sugar to melt as it comes into contact with the Origan du Comtat until only the chocolate and liqueur remain, producing a subtle and irresistible blend in the mouth that promises to seduce even the most demanding connoisseurs.