Jolonch Stone Chocolate 60% Cocoa 500g | ūü¶ÜThe Bow Tie Duck Manila
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Jolonch Stone Chocolate 60% Cocoa 500g

A Bold and Textured Artisan Chocolate

Hand¬≠craft¬≠ed choco¬≠late, the old-fash¬≠ioned way‚ÄĒ√† la pedra or stone-ground. The choco¬≠latiers at Xoco¬≠lat Jolonch achieve an intense¬≠ly bold, earthy choco¬≠late with a dis¬≠tinct¬≠ly grit¬≠ty tex¬≠ture per¬≠fect for a taza de choco¬≠late on a cool, rainy evening.

TAST­ING NOTES FROM THE CURATOR

Hand¬≠craft¬≠ed using tra¬≠di¬≠tion¬≠al meth¬≠ods employed by Jolonch‚Äôs choco¬≠latiers since in 1770, this par¬≠tic¬≠u¬≠lar choco¬≠late is made only of cocoa, sug¬≠ar and rice flour. Stone-ground (the process of grind¬≠ing the cocoa through stone disks) is what cre¬≠ates the dis¬≠tinct¬≠ly, bold grit¬≠ti¬≠ness of this choco¬≠late bar.

Jolonch Stone Choco¬≠late 60% Cocoa evokes an intense cocoa fla¬≠vor. Made with less sug¬≠ar com¬≠pared to sweet and creamy Euro¬≠pean-style choco¬≠lates, this tra¬≠di¬≠tion¬≠al Span¬≠ish choco¬≠late is bold and intense, with a rich, earthy flavour and a dis¬≠tinct¬≠ly grit¬≠ty tex¬≠ture sim¬≠i¬≠lar to the Fil¬≠ipino tablea.

PREPA­RA­TION

While won¬≠der¬≠ful on its own, Jolonch Stone Choco¬≠late 60% Cocoa is best served as a rich dip¬≠ping sauce for chur¬≠ros and pas¬≠tries or used to pre¬≠pare bev¬≠er¬≠age recipes. We rec¬≠om¬≠mend serv¬≠ing a warm Span¬≠ish taza de choco¬≠late by melt¬≠ing some Jolonch Stone Choco¬≠late with hot milk, infused with a cin¬≠na¬≠mon stick for that addi¬≠tion¬≠al warm¬≠ing spice.

TRA¬≠DI¬≠TION¬≠AL¬≠LY HAND¬≠CRAFT¬≠ED SINCE 1775

The birth¬≠place of Xoco¬≠la¬≠ta √† la Pedra (Stone Choco¬≠late, an intense¬≠ly bold and tex¬≠tured choco¬≠late cre¬≠at¬≠ed with tra¬≠di¬≠tion¬≠al stone-grind¬≠ing tech¬≠niques used by the ancient Aztecs and Mayans), Agra¬≠munt in Spain is also home to Xoco¬≠la¬≠ta Jolonch, a fam¬≠i¬≠ly-run choco¬≠lati¬≠er found¬≠ed almost three cen¬≠turies ago in 1775

Oper¬≠at¬≠ing the old¬≠est choco¬≠late fac¬≠to¬≠ry in Agra¬≠munt, Spain, Jolonch is syn¬≠ony¬≠mous to the native Xoco¬≠la¬≠ta √† la Pedra (Choco¬≠late Agra¬≠munt or Stone Choco¬≠late) as well as a flur¬≠ry of oth¬≠er choco¬≠lates to suit dif¬≠fer¬≠ent 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 choco¬≠lates in a cool, dark place, ide¬≠al¬≠ly between 18 to 24¬įC. You can use the refrig¬≠er¬≠a¬≠tor, but place the choco¬≠late in an air¬≠tight con¬≠tain¬≠er to keep the mois¬≠ture and humid¬≠i¬≠ty out‚ÄČ‚ÄĒ‚ÄČand retain its full range of fla¬≠vors, of course

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