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Why Spanish chocolate?
The tradition of chocolate making in Spain has endured over the years, with the addition of new flavors that have contributed to its popularity across the country and Europe. In the 18th century, some chocolate factories were established in the Andalusian region, solidifying chocolate as one of the most beloved drinks in Spain. This beverage gained fame among the Spanish monarchy, and its recipe subsequently spread to other European countries, marking the widespread adoption of the chocolate culture across the continent. Notably, Spain’s chocolate-making process stands out due to the use of sugar sourced from the Iberian Peninsula.
Read more: Christmas tradition in Spain
As chocolate gained immense popularity, tea and chocolate saw a decline in Spain, unlike in other European countries where tea and coffee gained prominence. However, Spain retains its unique position with the continued artisanal production of chocolate in factories that have stood for over two centuries. The meticulous process employed in crafting these iconic chocolates ensures that consumers are guaranteed the finest products in the market.
Spanish perfecting recipe
One of the key methods through which the Spanish have excelled in crafting exceptional chocolates is by embracing artisanal production techniques. Unlike their ancestors and the Aztecs, the use of fiery hot peppers is eschewed in favor of sweetening chocolates with sugar sourced from the Canary Islands, resulting in some of the finest chocolates produced in the country. Spaniards have elevated their chocolate recipes with the addition of various ingredients like black pepper, cinnamon, and anise, creating a harmonious blend that yields the best drinking chocolate.
The influence of Spanish chocolate recipes extended beyond borders, raising interest across the continent. Countries such as England and Belgium were quick to embrace the chocolate culture, becoming pioneers in its adoption. Until the 1800s, European royalty exclusively served chocolate as a beverage, spurring increased interest in the chocolate-making process and experimentation with diverse recipes across Spain. Recent data indicates that, on average, a Spaniard consumes approximately 8 pounds of chocolate per year, underscoring the enduring love for this delectable treat in the country.
How The Spanish Enjoy Their Chocolates
Dark chocolate with hazelnuts or almonds
Among the most popular chocolate bars in Spain, the combination of dark chocolate with hazelnuts or almonds is a delightful treat enjoyed by many. These delectable chocolate bars come in various shapes and sizes, each label indicating the percentage of cacao, adding an element of choice to the indulgence.
Napolitana de chocolate
For those seeking an iconic pastry-chocolate fusion in Spain, the Napolitana de chocolate is a must-try. Characterized by rectangular shapes, these pastries share the same dough as croissants, with a rich addition of dark chocolate inside. It stands out as one of the most flavorful experiences you can have while exploring the chocolate offerings in Spain.
Hot chocolate and churros
A common and beloved method of consuming chocolate in Spain involves the classic pairing of hot chocolate and churros. Spaniards cherish their chocolate, using unsweetened dough that is fried into spirals to create the traditional Spanish churros. Enjoyed as an afternoon delight, the churros are dipped into hot chocolate, creating a warm and satisfying treat.
Palmera de chocolate
Indulging in chocolate takes a delightful turn with the Palmera de chocolate. This tasty treat is crafted in the shape of a giant heart, featuring tightly curled dough coated generously with chocolate. It stands out as one of the most visually appealing and delicious ways that the Spanish savor their chocolate.
