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Chocolataire
A chocolataire is a type of social gathering〔Maud C. Cooke, ''Social Life: Or, The Manners and Customs of Polite Society, Containing the Rules of Etiquette for All Occasions'', p.296, 1896.〕 which ranges from large events (such as fund raising and invitation only) to smaller functions (similar in structure to informal tea parties), in which all food and drink are composed of or contain some form of chocolate.〔Jill Foulston, ''(The Virago Book of the Joy of Shopping )'', p.84, 2007. (ISBN 184408275X, 9781844082759)〕 Considered obsolete by some,〔Judith Martin, ''(Miss Manners' Guide for the Turn-of-the-Millennium )'', p.453, 1990. (ISBN 067172228X, 9780671722289)〕 this entertainment was at its peak popularity around the turn of the 20th century〔Lynne Sorrel Marks, Lynne Marks, ''(Revivals and Roller Rinks: Religion, Leisure, and Identity in Late-nineteenth-century Small-town Ontario )'', p.99, 1996 (ISBN 0802078001, ISBN 978-0-8020-7800-1)〕 (the process for making milk chocolate having been brought to market in 1875), and was seen as a novel alternative to the other forms of social gathering at the time.
==Food and drink==
The menu at a chocolataire may include any variety of chocolate-based dishes: cakes, wafers, bonbons, candy, and pastry being a few examples thereof. These dishes can also be seasonal. For instance, featuring hot chocolate as the drink of choice in the colder months, and chocolate lemonade in the warmer ones; with chocolate fondue and chocolate ice cream being the seasonal food choices for winter and summer, respectively.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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