chocolates, boxed

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

chocolates, boxed, traditionally include various individual chocolate-covered confections or bonbons, placed next to one another in single-portion cups within a tin or cardboard box. The term “bonbon” encompasses creams, fruits, nuts, caramels, jellies, and other bite-sized confections enrobed with chocolate. See bonbons. It is generally accepted that the French are responsible for elevating chocolate to new gastronomic heights with the creation and ascendant popularity of bonbons beginning in the seventeenth century. Due to their costly processing, exotic ingredients, and delicate nature, only royalty and the privileged elite enjoyed bonbons at this time.