We all associate the bar of drinking chocolate (‘xocolata a la pedra’ in Catalan) with the moment we drink a cup of chocolate with a slice of bread or cake. But what is the origin of the expression ‘xocolata a la pedra’? In fact, the name comes from the old production process, when the cocoa beans were chopped on a ‘pedra’ or stone. Today, the production process is different but we’ve kept the name to transmit these origins.
At Chocolate Amatller we have evolved the traditional flavour of our ‘xocolata a la pedra’, incorporating several aromatic touches to provide it with a personality all of its own. We make Drinking chocolate 45% cocoa cinnamon and the Drinking chocolate 60% cocoa vanilla.