Dark Chocolate: only for real chocolate lovers

Chocolate is one of the few examples of food whose full potential was only realised when it began to be produced industrially. It’s amazing that nature, chemistry and human ingenuity are able to transform these astringent, bitter and tasteless seeds into the dark object of desire that is chocolate.
Attention, chocoholics! If you can just never get enough, dive into the intensity of Baboia.

Did you know...

that the Monasterio de Piedra, in Zaragoza, was the first place where chocolate was made in Europe? It was back in the year 1524.

Catalonia also has a long chocolate-making tradition, like stone ground chocolate, a very special chocolate typical of Catalonia and made with the traditional grinding technique used in Mexico: it is made from cocoa beans, but ground with stone to produce a somewhat grainy texture. It can be found in many dishes that are typical of Catalan cuisine, like wild boar civet, which is typical of the Ripoll area. In Barcelona we have brands as old and fabled as Casa Amatller, which opened its first shop in the shade of the towers of the basilica of Santa María del Mar. This emblematic church is just a short walk from Baboia. If you want to know more about chocolate, don't drop your ice cream and head to the Chocolate Museum just a few steps away.

Allergens: dairy, nuts