"Champagne corks." Chocolate shaped like a champagne cork with an inner layer of sugar and then filled with marc of Champagne and wrapped in foil to resemble a cork. They are made in various places and were invented in 1951. The nuns at the Abbaye d'Igny have made them since 1961.The sale of these has been of great benefit to the Abbey, which used to produce an eponymous cheese. They started to reduce this in the 1980s as it was too much hard work in favour of the more popular chocolates, fruit pastes and jams, biscuits, honey , liqueurs, and so on.
