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Drinking chocolate can have a high cocoa content too. In Simón Coll we make “stone chocolate” from the whole cocoa bean, gathering the best of its aroma. Ideal for enthusiasts of the intense cocoa flavour who wish to include high cocoa percentages in their drinking chocolate.
The name of stone chocolate comes from the old manufacturing process, by which cocoa beans were chopped on a stone. Nowadays, this process is different but the stone name is maintained in order to convey its origin.
Just as the manufacturing process has evolved, so too the have the different varieties of drinking chocolate. At Simón Coll we currently produce four different varieties, playing with the different aromatic touches to instil each type of chocolate with a personality of its own. We work with aromas of cinnamon, vanilla and chilli pepper, combining them with different percentages of cocoa. In the case of cinnamon, we have two varieties: one with 45% cocoa and one with 60%, for those who prefer a more intense chocolate. The vanilla aroma is combined with 60% cocoa, while chilli and pepper are concentrated into a bar with 70% cocoa, an idea for the most audacious chocolate lovers.
Each bar is divided into eight 25 gram portions, easy to break and to dose when preparing chocolate for drinking or cooking. Each portion contains everything you need to enrich your dishes: the flavour, creaminess and brilliance of chocolate with a high cocoa content, the thickness of gluten-free cornflour and the aromatic touch of spices.
If you would like to buy some of our drinking chocolates, click on the button