We discover how the chocolates of the Michelin star Costiña are made
Yes, we admit it, in COOL We have once again given in to the seduction of a candy. And, to treat ourselves this time, we traveled to Galicia. Specifically to the small municipality of municipality of Santa Comba in La Coruña. There, just half an hour from Santiago de Compostela, is Costiña, an internationally renowned Michelin-starred restaurant, which has received great personalities from different parts of the world such as the famous art collector and man. Mexican businessman Carlos Slim, And now it is also making delicate and addicting chocolates: sweets of 4 different and ideal chocolates, to be tasted at Christmas. Delicate snacks that we got to taste and also witness firsthand the meticulous ritual involved, the handcrafting of these iconic ‘rocks’. Treat yourself with us on this trip gourmet and find out all about these irresistible signature chocolates. A real treat in the mouth!
This restaurant, currently run by chef Manuel Costiña, can boast of being among the 25 best restaurants in Spain. The fusion between contemporary cuisine and artisanal elaboration, results in this produced with a Galician accent made from 100% traceable and sustainable chocolate with a flavor of pure cocoa. The product is the result of a unique process of direct contact with the cocoa farmer. Chocolates come in four varieties: white, milk, blond and dark chocolate.
“They are crunchy, juicy and very addicting ‘pebbles’. But still, being a candy, they’re not cloying. One invites you to eat the next. This is the big success and the big problem because, by the time you try it, you have lost ”
Manuel, the chef and heir to this gastronomic empire, embarked on this adventure due to the restrictions the restaurant had due to the pandemic. In Costina, They decided not to stop and bet on the development of this candy. Nothing could then make them imagine the success that the chocolates were going to have.
“These are crunchy, juicy and very addicting little pebbles. But still, being a candy, they’re not cloying. One invites you to eat the next. This is the great success and the great problem because, as soon as you try it, you are lost, ”says its creator with pride and a mischievous smile. The product is only available from October to January (because it is an exclusive and delicate product) and this Christmas they anticipate an increase of over 300,000 units.
One artisanal delicacy and simple house requiring more time. Attending its preparation is a delight for the chocolate lovers. Because in Costiña the raw material is of the highest quality and dedication is a value that they have as a flag.
Signature chocolates of 4 chocolates …
“We have 4 flavors: white chocolate, milk chocolate, another which is the blond that it seems to have caramel but that it is a chocolate which gives these touches similar to the toffee and the chocolate with 70% purity ”, explains Manuel Costiña in detail.
Signature chocolates with the undisputed character of a restaurant premium which has been shining and innovating for years. A sweet adventure that began in full confinement and has now grown into a successful new business modality for Costiña. Some unexpected and simple dChocolate delicacies made in Galicia that will undoubtedly sweeten our holidays a little more.
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