Chocolates brescó

With an intense flavor of dark chocolate, this product is perfect for lovers of bitter chocolate.

Handmade unrefined chocolate, a little earthy and special for melting. It is the oldest formula and faithful to the recipe created by the great-grandfather of the house. To transport you to a past time where spices such as cinnamon, cloves and vanilla delight your senses. Forgot your password? Are you a new customer? Start here. If you come from a friend, enter their email to get a discount.

Chocolates brescó

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Do you prefer spongy biscuits, or a freshly made ensaimada, or better a good croissant? If the heat starts, savor our exquisite chocolate shake alone or with cream. We have the widest assortment of chocolates. From the most traditional: 3 almonds in milk or black, walnut, coffee, cinnamon etc … even the most innovative: explosive, tequila-lemon, vinegar of Modena, etc. What do you prefer, sweet, smooth, bitter, sugar-free chocolates? Or do you want to taste a bit of ginger, orange, papaya? Think a little and let yourself be carried away by your senses.

Chocolates brescó

It is in this moment that we can say that starts the long family tradition of master chocolatiers in the same place he started our predecessor and, still today, still being developed very prized chocolates. In this new headquarters bind the quality and craftsmanship of the old bakeries, and the existence of an impressive chocolate shop to taste and enjoy all our products, both open to the public. During the 18th century, chocolate was made by the Chocolate Mestres almost exclusively by hand, with tools such as those that can now be contemplated in the Museum of the Obrador of the s. It was a chocolate designed to taste the melt and without adding milk, water or flour. He was melted only with the heat of the fireplace and he was drinking. As you can imagine, this chocolate was a product of expensive elaboration, which is why it was reserved for the wealthiest classes and the Church. Chocolate also prepared a cheaper chocolate type for the most humble classes. The use of this other chocolate was very different from the chocolate to the stone we make today, because it was designed for the most successful people. Chocolate with flour required to be boiled with milk or water, depending on the economic power of the asymmetry, and was thicker, thus becoming the chocolate powder in Spanish.

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