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It can all be a little overwhelming, the city may not be huge but the culture, activities, events, eateries etc. is vast. So we have taken it upon ourselves to amalgamate our local 12 years experience in the city via our blog. Whether you are planning on coming over for the festivals, want to find out vegan eats or general insider information, we will keep you in the loop.

Lip-smackingly good!

12/02/2016

Outside the box – Señor Brown’s sensational liquid chocolate emporium

 

Señor Brown
Carrer d’Enric Granados 3
08007 Barcelona
https://www.facebook.com/Señor-Brown-785117154949115/

Sweet-toothed wanderers will find no shortage of chocolate shops lining Barcelona’s streets like giant candy, exuding hypnotic aromas of toasted cocoa and burnt sugar. But if you’re a chocofile that feels you’ve tasted it all before, follow your nose to Señor Brown on the gorgeous tree-lined pedestrian street, Calle Enric Granados. And believe us when we say that this delightful experimental chocolatería dares to boldly go where few have gone before.

It’s raining chocolate, hallelujah
Specializing in chocolate on tap, the honourable Señor has embarked on a mission to reclaim the art of serving and supping hot chocolate. This involves adding generous helpings of creativity and craftsmanship and working with premium quality raw ingredients like African cocoa and muscovado sugar.
The flair and originality at this joint would give Willy Wonker a run for his money. What’s more, it extends beyond liquid chocolate to solid blocks, cakes and pastries: chocolate bread with truffles, raisins and spices, divinely different water sponge cake with hazelnuts, brioche mochis and an array of chameleonic chocolate creations that dazzle and seemingly evolve before customers’ eyes.

No sugar-coated half-truths here, folks
Owners and chocolatiers Miquel Coulibaly and Khaled Abbas proudly defy convention, through their bijou, avant-garde chocolate-haven. Fuelled by a deep desire to surprise their customers, Coulibaly proudly admits that Señor Brown is “constantly in Beta”.
The cocoa-maestro also defends his atypical culinary decisions, which include using water – rather than milk – to make luxuriously rich hot chocolate and deliriously fluffy cakes, and limiting sugar content to 8%. The rationale, you’ll be pleased to know, is, that the milk and the sugar in mass-produced chocolate are fattening, while the cocoa is positively salubrious by comparison.

Stirring the senses
True experimentalists, Coulibaly and Abbas uphold the principles of trial and error. Their hot chocolate is a pure “prototype” and they invite spellbound shoppers to test their latest innovations (oh, go on then… twist our arms). Be prepared to queue on occasion, as this oasis for taste buds can get choc-a-block at peak fix-time. A cup of Señor Brown’s divine elixir will set you back a modest €3, while blocks and bags of the hard stuff go for around a tenner.

“When you’re stressed, eat chocolate, ice cream and cake. Why? Because stressed spelled backwards is desserts.” – Anonymous

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