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Xocolat Jolonch
Jolonch Stone Chocolate Cocoa
A Bold and Textured Artisan Chocolate
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Handcrafted chocolate, the old fashioned way--*a la pedra* or stone-ground. A deliciously bold, gritty, and earthy chocolate. Created from an ancient technique passed down from the Aztecs and Mayans.
Xocolat Jolonch
Jolonch Stone Chocolate Cocoa
A Bold and Textured Artisan Chocolate
Handcrafted chocolate, the old fashioned way--*a la pedra* or stone-ground. A deliciously bold, gritty, and earthy chocolate. Created from an ancient technique passed down from the Aztecs and Mayans.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Handcrafted using traditional methods employed by Jolonch’s chocolatiers since in 1770, this particular chocolate is made only of cocoa, sugar and rice flour. Stone-ground (the process of grinding the cocoa through stone disks) is what creates the distinctly, bold grittiness of this chocolate bar.
Jolonch Stone Chocolate Cocoa evokes an intense cocoa flavor. Made with less sugar compared to sweet and creamy European-style chocolates, this traditional Spanish chocolate is bold and intense, with a rich, earthy flavour and a distinctly gritty texture similar to the Filipino tablea.
Preparation
While wonderful on its own, Jolonch Stone Chocolate Cocoa is best served as a rich dipping sauce for churros and pastries or used to prepare beverage recipes. We recommend serving a warm Spanish taza de chocolate by melting some Jolonch Stone Chocolate with hot milk, infused with a cinnamon stick for that additional warming spice.
Traditionally Handcrafted Since 1775
The birthplace of Xocolata a la Pedra (Stone Chocolate, an intensely bold and textured chocolate created with traditional stone-grinding techniques used by the ancient Aztecs and Mayans), Agramunt in Spain is also home to Xocolata Jolonch, a family-run chocolatier founded almost three centuries ago in 1775.
Operating the oldest chocolate factory in Agramunt, Spain, Jolonch is synonymous to the native Xocolata a la Pedra (Chocolate Agramunt or Stone Chocolate) as well as a flurry of other chocolates to suit different chocoholics.
The chocolatiers at Xocolat Jolonch continue to create artisanal chocolate using its time-honored techniques invigorated with new technologies and innovations. Bringing rich and decadent chocolates that continue to melt the hearts and tastebuds of chocolate lovers, nearly two centuries later.
Storage Instructions
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out — and retain its full range of flavors, of course
Handcrafted using traditional methods employed by Jolonch’s chocolatiers since in 1770, this particular chocolate is made only of cocoa, sugar and rice flour. Stone-ground (the process of grinding the cocoa through stone disks) is what creates the distinctly, bold grittiness of this chocolate bar.
Jolonch Stone Chocolate Cocoa evokes an intense cocoa flavor. Made with less sugar compared to sweet and creamy European-style chocolates, this traditional Spanish chocolate is bold and intense, with a rich, earthy flavour and a distinctly gritty texture similar to the Filipino tablea.
While wonderful on its own, Jolonch Stone Chocolate Cocoa is best served as a rich dipping sauce for churros and pastries or used to prepare beverage recipes. We recommend serving a warm Spanish taza de chocolate by melting some Jolonch Stone Chocolate with hot milk, infused with a cinnamon stick for that additional warming spice.
The birthplace of Xocolata a la Pedra (Stone Chocolate, an intensely bold and textured chocolate created with traditional stone-grinding techniques used by the ancient Aztecs and Mayans), Agramunt in Spain is also home to Xocolata Jolonch, a family-run chocolatier founded almost three centuries ago in 1775.
Operating the oldest chocolate factory in Agramunt, Spain, Jolonch is synonymous to the native Xocolata a la Pedra (Chocolate Agramunt or Stone Chocolate) as well as a flurry of other chocolates to suit different chocoholics.
The chocolatiers at Xocolat Jolonch continue to create artisanal chocolate using its time-honored techniques invigorated with new technologies and innovations. Bringing rich and decadent chocolates that continue to melt the hearts and tastebuds of chocolate lovers, nearly two centuries later.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out — and retain its full range of flavors, of course
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