Best Chocolate?

[SkyDancer]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

 

[Camino Chrissy]

Not sure about the favorite chocolate available as I am not a true connoisseur of chocolate, but I loved buying the big huge Valor chocolate bars loaded with hazelnuts. I found them everywhere, even in small tiendas and I would break off a chunk for a quick snack. They lasted me for a few days ...yum!

 

[mspath]

A tasty stop for you might be on the Le Puy route where
the Cistercian Abbey of Bonneval founded 1174 and since 1875 occupied by a community of nuns who are famous for their chocolate (!!) see www.abbaye-bonneval.com

Both rooms in a hôtellerie and a bunks in a gite are available for guests.

 

[mspath]

For more chocolate info check out this thread
All you chocolate lovers

 

[trecile]

When I think of chocolate in Spain I think of churros and chocolate.

 

[André Walker]

What’s your favourite chocolate on the Camino?

Not just on the Camino: my favorite is always the chocolate that has just been consumed by me.

Pure, milk, white, ruby or otherwise. Preferably accompanied by a matching glass of wine (o yes, they go together very well).

 

[André Walker]

How to combine chocolate and wine: https://www.eataly.com/us_en/magazine/how-to/how-to-pair-wine-and-chocolate/

 

[Kanga]

The Chemin from Arles goes through Oloron-Ste-Marie and the whole town smells deliciously of chocolate from the Lindt factory.

 

[natefaith]

I love anything Lindt, and the huge Milka bars with caramel and whole hazelnuts

In Santiago, there's a new specialty chocolate shop called TEOATA, and their chocolate is yummy! Ruby, caramelized, milk, white, dark, etc etc - they have a lot of variety and everything is made in the shop by the family that owns it. I'd definitely recommend a stop here once you arrive in Santiago.

TEOATA CHOCOLATE, Santiago de Compostela - Restaurant Reviews, Photos & Phone Number - Tripadvisor

TeoAta Chocolate, Santiago de Compostela: See 4 unbiased reviews of TeoAta Chocolate, rated 5 of 5 on Tripadvisor and ranked #329 of 592 restaurants in Santiago de Compostela.

www.tripadvisor.com

 

[SkyDancer]

How to combine chocolate and wine:

Too bad I don’t drink. Maybe why I eat more chocolate than I should…

 

[t2andreo]

Most people have a personal preference for chocolate. But, most people do NOT know that chocolate was introduced to Europe from the Americas during the 1500s. Returning explorers brought a selection of new and exotic items from what is now Central and South America, including:

• Tobacco
• Indigo (a dark blue - almost black dye - made from an indigenous plant)
• Corn / Maize
• Cacao - the precursor to chocolate
• Coco leaf and cocaine.

There are other products. I list only the first five that came to mind.

In the Americas, cacao beans were pounded and ground into powder and turned into a beverage and drunk by the higher elements of society. However, without sugar it was very bitter. Sugar cane was also a local ground item, so it was readily available to add - to taste.

Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!

You might, or might not know that the center of the very large Spanish chocolate industry was Astorga, on the Camino Frances. When you next visit Astorga, check out the several stores that sell ONLY chocolate.

Valor appears to be the big Spanish brand. I can testify to its' excellence.

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Hope this helps.

Tom

 

[Robert B.]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

I'm with Camino Chrissy - the big Valor bar with nuts. Saved my butt once after an overnight stay in Ane along the Madrid Camino. Nothing was open. That night I went hungry, saving a big chunk of my Valor bar to sustain me on the 12 km walk the next morning to the nearest breakfast. Every time I go to Spain, it's my first purchase!

 

[Chris Gi]

When I think of chocolate in Spain I think of churros and chocolate.

We had wonderful chocolate and churros in Burgos. Probably 1,000 calories but so well worth it

 

[frbobs]

Astorga has a chocolate Museum. Hint: they didn't put it there for no reason.
Ps can't seem to get Astorga Chocolate anywhere else, even internet mail order

 

[TomiPlastow]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

The chocolate museum in Astorga! A must!

 

[wisepilgrim]

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

I can't be the only one.

 

[Camino Chrissy]

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

I can't be the only one.

I never had to squeeze or scrape. I usually walk in spring so have no extreme heat. The nice inner foil packing held it together well, combined with the outside wrapper. I did lick gooey chocolate off my fingers a few times though.

 

[caro123]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

Astorga and a memory of a Camino angle. Having got lost and tired with blistered feet I started crying. A man emerged from a chocolate warehouse - invited me in to sit and rest, then walked me to my accommodation and handed me the biggest block of chocolate I had ever seen…. No chocolate can compare and none has tasted as good since.

 

[Former member 35551]

Belgian Cote d'Or milk chocolate with hazelnuts. Similar to Valor packed with whole hazelnuts but not as easy to find.

 

[Former member 35551]

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

I can't be the only one.

Dark chocolate will hold better than milk.

 

[gloria lowe]

Astorga has a chocolate Museum. Hint: they didn't put it there for no reason.
Ps can't seem to get Astorga Chocolate anywhere else, even internet mail order

The chocolate grinder at the chocolate museum in Astorga.

 

[mspath]

Dark cooking chocolate keeps best of all.

 

[lt56ny]

When I am tired and hungry and need a lift to help me up that next hill and that last 5k. Nothing beats a Snickers Bar. A Nestle's bar is good too!

 

[lindam]

If you are looking for chocolate to be used in drinking chocolate, I can highly recommend chocolate pazo de coruxo. You can buy large slabs of it in the small food shops near the cathedral in Santiago (or in various other places). Not to be missed for some hot chocolate bliss on a cold winter night!

 

[HARMINIA]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

 

[JerryStroebele]

Hold off until Santiago. Best chocolate bars are sold at San Martin Pinario, Plaza Immaculada, just north of the Cathedral.

 

[Camino Chrissy]

Hold off until Santiago. Best chocolate bars are sold at San Martin Pinario, Plaza Immaculada, just north of the Cathedral.

Hold off? No way!

 

[malingerer]

Most people have a personal preference for chocolate. But, most people do NOT know that chocolate was introduced to Europe from the Americas during the 1500s. Returning explorers brought a selection of new and exotic items from what is now Central and South America, including:

• Tobacco
• Indigo (a dark blue - almost black dye - made from an indigenous plant)
• Corn / Maize
• Cacao - the precursor to chocolate
• Coco leaf and cocaine.

There are other products. I list only the first five that came to mind.

In the Americas, cacao beans were pounded and ground into powder and turned into a beverage and drunk by the higher elements of society. However, without sugar it was very bitter. Sugar cane was also a local ground item, so it was readily available to add - to taste.

Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!

You might, or might not know that the center of the very large Spanish chocolate industry was Astorga, on the Camino Frances. When you next visit Astorga, check out the several stores that sell ONLY chocolate.

Valor appears to be the big Spanish brand. I can testify to its' excellence.

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Hope this helps.

Tom

the bit from Zamora to Astorga is a bit I need to walk again for personal reasons but the thought of chocolate AND Astorga does creep into my mind

Buen camino. Not to sure about chocolate AND wine but what the hell, I make my own wine so I may just treat myself

Samarkand

 

[SkyDancer]

Hold off until Santiago

No chocolate until Santiago? I wouldn’t survive!

 

[Felipe]

I tasted a chocolate cup in Astorga, and discovered the reason of the proverb "Me gustan las cuentas claras y el chocolate espeso" (literally translated: "I like accounts crystal clear and thick chocolate"). I fancy you can flip a cup, and your chocolate stay firmly in place...

Btw, remember that Bayonne (the stop before SJPP) is the chocolate capital of France..

Discover the Chocolate Capital of France

Cocoa hits all the sweet notes in this Basque town.

www.nationalgeographic.com

 

[pepi]

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

In Switzerland...start your Camino in Geneva.

 

[RJM]

I noticed (and purchased and consumed) a few brands of very good chocolate while walking the Camino. What variety depended on my appetite mood at the time. I liked the darker (60+%) varieties to munch on in the morning as I was walking. The more milk chocolate with almonds, peanuts or hazelnuts was nice to eat at night. Even the less expensive store brands (Dia) were good.

 

[trecile]

There are other products. I list only the first five that came to mind.

And don't forget potatoes! No tortilla de patatas without them.

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

Peanut M&Ms for me. I normally like to walk 5-10 km or so before I stop to eat in the morning, however when I did the Camino del Salvador I failed to take into account that it was Sunday morning when I started out from León, and there was no where to get anything to eat until the after noon. Fortunately, I had bought a big bag of peanut M&Ms the night before which sustained me until I could get some lunch.

Buen camino. Not to sure about chocolate AND wine but what the hell, I make my own wine so I may just treat myself

Chocolate and wine is wonderful!

Cooking tricks and secrets - How to

Discover many curiosities about panettone, how to serve wine correctly, how to taste Italian drinks on the Eataly magazine rich of suggestions.

www.eataly.com

 

[DwainS]

In Switzerland...start your Camino in Geneva.

Been there, seems like there's chocolate shops every where. Never seen so many chocolate shops till I visited Brugge.

 

[CdnDreamer]

No one has mentioned second breakfast of chocolate croissants. When I want a little piece of Spain in Canada I go find a chocolate croissant. But favorite chocolate? I'm just happy to be able to enjoy as much chocolate as I want while walking the camino.

 

[Camino Chrissy]

No one has mentioned second breakfast of chocolate croissants.

A chocolate filled croissant was often first breakfast for me. I never wanted a plain one again after having tried the other.

 

[Testuflo]

In Switzerland...start your Camino in Geneva.

Then start it in Belgium!
The Côte d'Or black chocolate is a must. But not easy to find in Spain.

In my opinion, the best one on the Camino(s) is one you can find not only on a specific place but everywhere on your Camino, whichever way you are walking: the large bar of Valor dark chocolate with nuts.
Saved me several times when losing energy on difficult days!

 

[VNwalking]

For eating, Swiss.
Sorry, Belgian amigas but it's the best.
The chocolate I tried in Astorga was all disappointingly gummy.

But drinking is another story.
OMG, no-one can beat Spanish cocolate con churros. There's a place in Leon just down the street from the Cathedral that I'm fond of, but many places have chocolate so thick the spoon practically stands up in it. (Once a week max for me, otherwise I'd gain too much weight.)

 

[Kanga]

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

I can't be the only one.

Nope. The worst was in the days when I wore hiking pants and I put it in my back pocket. Perhaps we could say it was a major social gaff.

 

[OTH86]

Hold off until Santiago. Best chocolate bars are sold at San Martin Pinario, Plaza Immaculada, just north of the Cathedral.

You mean this? My Fav! And just found them in Seattle! Always one in the freezer...

 

[trecile]

You mean this? My Fav! And just found them in Seattle! Always one in the freezer...
View attachment 102862

I can't see your attachment

 

[OTH86]

Sorry, a chocolate gremlin swiped the first one! Good thing I had an extra!
I thought with the X in the name that it was Basque - alas, it appears to be made in Barcelona...

 

[Prentiss Riddle]

OMG, no-one can beat Spanish cocolate con churros. There's a place in Leon just down the street from the Cathedral that I'm fond of, but many places have chocolate so thick the spoon practically stands up in it.

Here's another vote for drinking chocolate! I'd even skip the churros. I imagine it's available in many places, but I remember one spot a few doors down from the medieval gate in Burgos.

 

[taigirl]

Every choc bar was more delicious than the previous. And the best potato crisps in the world. I walked a potato crisp fueled Camino.

 

[Kanga]

Every choc bar was more delicious than the previous. And the best potato crisps in the world. I walked a potato crisp fueled Camino.

Salt, sugar and fat - the three essential ingredients!

 

[taigirl]

Salt, sugar and fat - the three essential ingredients!

I still lost weight!

 

[André Walker]

I make my own wine so I may just treat myself

Your own wine?

Where do you live? If it’s within driving distance: I’ll bring the chocolate.

 

[natefaith]

Nope. The worst was in the days when I wore hiking pants and I put it in my back pocket. Perhaps we could say it was a major social gaff.

OH DEAR.

Sorry.

 

[David Tallan]

The Chemin from Arles goes through Oloron-Ste-Marie and the whole town smells deliciously of chocolate from the Lindt factory.

When I was in France in 1988, before heading into Spain, I stopped off at the town with the Poulain chocolate factory. I remember the smell of chocolate in the town there, too. From when we first got off the train. I'm sure Blois is on one Camino or another.

My first stop in Spain that trip was in Pamplona, during the San Fermines. It had a completely different odor.

 

[trecile]

My first stop in Spain that trip was in Pamplona, during the San Fermines. It had a completely different odor.

I walked through Pamplona during San Fermín in 2017 - I well remember that odor.

 

[natefaith]

You guys are ruining the pleasant buzz I was getting from imagining walking through a town that was aromatic with chocolate

 

[David Tallan]

At the risk of hijacking this thread, I have to ask how many among us have packed a chocolate bar into the pack thinking it would survive a few hours of walking?

What did you do? Squeeze or scrape it soft? Chill in albergue fridge to eat deformed and with bits of foil attached?

I can't be the only one.

When I did my Camino Portugues, I took several bars from our local Soma Chocolatier: their Old School Milk Chocolate bars to share with fellow pilgrims, as they are probably my favourite chocolate bars. They lasted quite well, even in the heat, actually.

 

[Sean Lad]

Not sure about the favorite chocolate available as I am not a true connoisseur of chocolate, but I loved buying the big huge Valor chocolate bars loaded with hazelnuts. I found them everywhere, even in small tiendas and I would break off a chunk for a quick snack. They lasted me for a few days ...yum!

Looking forward to experiencing a new variety of chocolate bliss.

What’s your favourite chocolate on the Camino?

Sugar free chocolate

 

[Andrea Mayfield]

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Oh yes! I just experienced this wonderful pairing in Astorga about 10 days ago. Heavenly.

 

[pepi]

Most people have a personal preference for chocolate. But, most people do NOT know that chocolate was introduced to Europe from the Americas during the 1500s. Returning explorers brought a selection of new and exotic items from what is now Central and South America, including:

• Tobacco
• Indigo (a dark blue - almost black dye - made from an indigenous plant)
• Corn / Maize
• Cacao - the precursor to chocolate
• Coco leaf and cocaine.

There are other products. I list only the first five that came to mind.

In the Americas, cacao beans were pounded and ground into powder and turned into a beverage and drunk by the higher elements of society. However, without sugar it was very bitter. Sugar cane was also a local ground item, so it was readily available to add - to taste.

Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!

You might, or might not know that the center of the very large Spanish chocolate industry was Astorga, on the Camino Frances. When you next visit Astorga, check out the several stores that sell ONLY chocolate.

Valor appears to be the big Spanish brand. I can testify to its' excellence.

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Hope this helps.

Tom

"Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!"

In the second half of the 19th century, Swiss chocolate started to spread abroad. Closely linked to this was the invention of milk chocolate by Daniel Peter in Vevey and the invention of conching by Rodolphe Lindt. (Wikipedia)
It was the conching that gives chocolate the rich creamy and sweet taste and made it so popular
There are numerous designs of conches. Food scientists are still studying precisely what happens during conching and why.
Most chocolates nowadays use various types of conching invented in Switzerland, be it in Spain, Belgium, and elsewhere. As a Swiss, I of course claim that Swiss Chocolate is a #1

 

[Mycroft]

Most people have a personal preference for chocolate. But, most people do NOT know that chocolate was introduced to Europe from the Americas during the 1500s. Returning explorers brought a selection of new and exotic items from what is now Central and South America, including:

• Tobacco
• Indigo (a dark blue - almost black dye - made from an indigenous plant)
• Corn / Maize
• Cacao - the precursor to chocolate
• Coco leaf and cocaine.

There are other products. I list only the first five that came to mind.

In the Americas, cacao beans were pounded and ground into powder and turned into a beverage and drunk by the higher elements of society. However, without sugar it was very bitter. Sugar cane was also a local ground item, so it was readily available to add - to taste.

Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!

You might, or might not know that the center of the very large Spanish chocolate industry was Astorga, on the Camino Frances. When you next visit Astorga, check out the several stores that sell ONLY chocolate.

Valor appears to be the big Spanish brand. I can testify to its' excellence.

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Hope this helps.

Tom

Just so, Tom! You brought back memories from when I used to teach my chocolate class!
I believe you are thinking of the van Houten family of Amsterdam: dutched cocoa!!!

 

[trecile]

Most people have a personal preference for chocolate. But, most people do NOT know that chocolate was introduced to Europe from the Americas during the 1500s. Returning explorers brought a selection of new and exotic items from what is now Central and South America, including:

• Tobacco
• Indigo (a dark blue - almost black dye - made from an indigenous plant)
• Corn / Maize
• Cacao - the precursor to chocolate
• Coco leaf and cocaine.

There are other products. I list only the first five that came to mind.

In the Americas, cacao beans were pounded and ground into powder and turned into a beverage and drunk by the higher elements of society. However, without sugar it was very bitter. Sugar cane was also a local ground item, so it was readily available to add - to taste.

Only after it spread in several European countries did someone - I forget who or where decided to mix in milk to the recipe. Voila! Milk chocolate!

You might, or might not know that the center of the very large Spanish chocolate industry was Astorga, on the Camino Frances. When you next visit Astorga, check out the several stores that sell ONLY chocolate.

Valor appears to be the big Spanish brand. I can testify to its' excellence.

Churros and chocolate are never better than when taken at Astorga, at least IMHO. Yummy!

Hope this helps.

Tom

Not only chocolate and maize, but potatoes, tomatoes, and probably many other foods.

 

[VNwalking]

Not only chocolate and maize, but potatoes, tomatoes, and probably many other foods.

Not to mention peppers.