Cool Hunting

As Autumn approaches and the temperatures drop it's time to start stocking up on hot chocolate. The first (of several we'll share with you this fall) is in bar form and is made by Bombons Blanxart, the celebrated Spanish chocolate company that has been making fine chocolate for more than 50 years.

Truly artisinal, Blanxart uses cacao from Ecuador, Brazil and Africa and complements it with local ingredients (such as marcona almonds). Unlike most chocolatiers, they roast and process the beans themselves, giving them complete quality control.

Once you remove the great graphic wrapping, you'll notice that the texture of this bar has a dry, granular consistency. The cinammon lingers on the tongue after you eat it, and helps add to the strong and pleasant finish. Though this bar can be eaten, I prefer it as a base for hot chocolate; their other bars and chocolates, especially the toffee marcona almonds are better to snack on. An organic line is new for fall.

Blanxart chocolates are available for $5 - 7 at several retailers, including Sur La Table. I haven't seen this bar available online, though several sites, including Sur La Table and Casa Oliver offer a range of Blanxart products.