We spent Christmas and New Year in Barcelona and the days were heavily punctuated by some fantastic eating, as you can expect. Christmas was feasting with family out in the village. St Stephen’s Day (Boxing Day here in the UK) was more feasting at home. New Year’s Eve was snacking on canapes as we waited to shove grapes in our mouth with each strike of the clock at midnight. On New Year’s Day, even more feasting. Ah, that was the good life.
One thing that always strikes me about Barcelona is the way that chocolate is used with reckless abandon at all patisseries. Croissants, coques, palmiers,etc, come in both plain and chocolate-covered varieties. The chocolate coating is not a mere afterthought but a proper drenching – a thick coating! – that turns the pastry into a hefty, weighty treat. And these can be found at all patisseries! There were a couple of more unique chocolate treats that stood out during my visit though.
We went back to my beloved Forn Mistral to try a wide variety of their pastries. I particularly wanted to try their mini chocolate croissants and I wasn’t disappointed. They don’t look very promising from the outside but under that surprisingly thin layer of puff pastry is an equally surprising hefty lump of chocolate. There is a proper 50/50 ratio of pastry to chocolate in these little morsels. And if you pick some up for takeaway, there’s a chance you could get a scoop straight from the oven….mmm…. little chocolate lava morsels.
We also re-encountered a bakery that we’d visited years ago – Forn Jaume Montserrat. The bakery is famous for their coques, Catalan flatbreads that are topped or filled with sweet or savoury ingredients. I noticed that there were many comments online about their coca de xocolata – pictured below – and we bought a large slice to take home. While the chocolate in the mini croissants above was pure dark chocolate, the one here was like a stiffer dark chocolate frosting, probably to hold up to a longer baking time. It was sweeter but I still liked it. I loved it. More please!
I guess it’s another way of mainlining chocolate that isn’t in liquid form!