• chocolat

    Top Cast

    Juliette Binoche Juliette Binoche as Vianne
    Johnny Depp Johnny Depp as Roux
    Judi Dench Judi Dench as Armande Voizin
    Alfred Molina Alfred Molina as Comte de Reynaud

    Plot

    When mysterious Vianne and her child arrive in a tranquil French town in the winter of 1959, no one could have imagined the impact that she and her spirited daughter would have on the community stubbornly rooted in tradition. Within days, she opens an unusual chocolate shop, across the square from the church. Her ability to perceive her customers' desires and satisfy them with just the right confection, coaxes the villagers to abandon themselves to temptation -- just as Lent begins.

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    Trailer

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    More about the movie

    Critics gave Chocolat positive reviews and a number of accolades, praising its acting performances, its screenplay, and Rachel Portman's score. It received five nominations at the 73rd Academy Awards, including Best Picture. Binoche won the European Film Award for Best Actress for her performance, while Dench was awarded a Screen Actors Guild Award in 2001.

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    Filming Locations

    FilmingLocationFrance

    Filming took place between May and August 2000 in the medieval village of Flavigny-sur-Ozerain in the region of Burgundy and on the Rue De L'ancienne Poste in Beynac-et-Cazenac in Dordogne.

    The river scenes were filmed at Fonthill Lake at Fonthill Bishop in Wiltshire and interior scenes at Shepperton Studios, England.

    FilmingLocationEngland

    Vianne's Hot chocolate

    Makes 4 servings.

    Tip: For a hot chocolate with a little more "heat", top with whipped cream and sprinkle a small bit of ground sweet ancho chili pepper over the whipped cream.

    NOTE: Use kitchen gloves when cutting the chili pepper in half and removing seeds.

    Ingredients:

    • 2 cups boiling water
    • 1 chili pepper, cut in half with seeds removed (I recommend using sweet ancho chili peppers)
    • 5 cups light cream or whole milk
    • 1 vanilla bean, split lengthwise
    • 1-2 cinnamon sticks
    • 8 oz. bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
    • 2 tablespoons sugar or honey to taste

    Garnish (optional):

    • 1 tablespoon almonds or hazelnuts, ground extra-fine
    • Whipped cream
    • Cinnamon sticks

    Instructions:

    • In a large saucepan over medium-high heat, add chili pepper to boiling water.
    • Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside.
    • In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge.
    • Reduce heat to low; add chocolate and sugar or honey, whisking occasionally until chocolate is melted and sugar dissolves.
    • Turn off heat, remove vanilla bean and cinnamon stick.
    • Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
    • Serve in small cups or glass mugs and offer ground almonds or hazelnuts and whipped cream. Garnish each serving with a cinnamon stick.
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