Simón Coll Spanish Chocolate

ORIGIN : Spain

60% COCOA WITH CINNAMON

INGREDIENTS: Cocoa mass, Sugar, Cocoa Butter, Maize starch, Cinnamon, Emulsifier (Soya Lecithin), Flavouring of cinnamon. Cocoa Solids: 60% minimum.

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.

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.

NOTES : Simón Coll have been making artisanal chocolate in Sant Sadurní d’Anoia, situated 40km from Barcelona, since 1840. That's more than 180 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.

Can be enjoyed melted into milk with a little sugar or for a more intense cocoa taste try making it water-based. It's best to make it on the hob, bringing it up to a simmering heat so it thickens up. Each bar has eight 25g squares, we tend to use two squares per cup.

All may contain traces of nuts, milk and soya