Simón Coll have been making artisanal chocolate in Sant Sadurní d’Anoia, situated 40km from Barcelona, since 1840. That's 177 years of crafting chocolate. A new generation, the sixth, is now starting to plan a future of innovation that will continue Simón Coll’s long history in the world of chocolate. Love that the chocolate wrapper design was created in 1880 and is still in use today. It shows the primary materials for chocolate, like sugar and cocoa, being transported from the other side of the Atlantic.
We are stocking three of their cocoas. Each yummy in it's own way and can be enjoyed melted into milk with a little sugar or for a more intense cocoa taste try making it water-based.
60% Cocoa with Cinnamon
60% Cocoa with Vanilla
70% Cocoa with Chilli & Pepper
In their words " Choosing excellent raw material and using a variety of different plants from the best locations are the basic requirements of producing a higher-quality product. Once at the factory, the process starts with the whole cocoa beans being toasted: this helps us to keep an aromatic profile in the future chocolate that would otherwise be lost.
The selection of the cocoa beans and our own toasting process are the initial key factors that will later help to define the sensory profile of the excellent chocolate that we are known for "
CHOCOLATE FOR DRINK AND FOR COOKING
60% COCOA WITH CINNAMON: INGREDIENTS: Cocoa mass, Sugar, Cocoa Butter, Maize starch, Cinnamon, Emulsifier (Soya Lecithin), Flavouring of cinnamon. Cocoa Solids: 60% minimum.200g
60% COCOA WITH VANILLA: INGREDIENTS: Cocoa Mass, Sugar, Cocoa Butter, Maize Starch, Emulsifier (Soya Lecithin), Flavouring of Natural Vanilla and Bourbon Vanilla Powder. Cocoa Solids: 60% minimum.200g
70% COCOA WITH CHILLI AND PEPPER: INGREDIENTS: Cocoa mass, Sugar, Cocoa butter, Maize starch, Species (Jamaica pepper, Black pepper, Cayenne pepper), Emulfifier (Soya lechithin). Cocoa Solids: 70% minimum.200g
All may contain traces of milk, soya or nuts