Monday, February 16, 2015

Chocolate Series: Valentine Month Part II of III - Cápsicum Chocolatería - The New Kids on the Chocolate Block


The Place: Chocolatería Cápsicum: The New Kid on the Chocolate Block

The Experience:
In a small localito near the Mercado de Medellín young Chef Emilio Mejía is trying to use 100% natural Mexican ingredients (especially the chocolate, all from the state of Tabasco) to create delicious chocolate delights.

Emilio was kind enough to explain about all of his formal preparation at a renowned Chocolate Institute in Mexico and his determination to play a small part in reviving the Mexican chocolate tradition. He showed Gringo G all of the steps from cooling the hot chocolate base on a slab of marble, to molding the chocolates, to dipping truffles all the way through the processes of making fillings from fresh ingredients purchased at the nearby Mercado de Medellín.

Gringo G hopes his ambition leads to great things … his chocolates are already on their way!

Location: Calle Campeche 51, between Monterrey and Tonalá, Colonia Roma Sur, DF.



Cooling down the chocolate to a workable temp


Checking the Temp

Coating Mold

Making a chocolate truffle


Specialties: 
The chocolate truffle with mezcal is very nice with an extra kick of mezcal in every morsel. The white chocolate with maracuya fruit is very nice if you like a tangy tropical flavor.

Wonderful Maracuyá White Chocolates



Tips: Cápsícum now has wonderful hot and cold chocolate beverages … particularly the “tascalate” (a drink of love) which is a particular favorite of Gringo G.

Cápsicum is one of the few places that offers tastings and workshops in their chocolate shop. Call for more information.


Price Point: $$
$: Comida corrida $$: Casual $$$: Formal $$$$: La Crème de La Crème

Internet Site:  www.facebook.com/capsicumx

Contact: None just show up and have a look around.

Coming Up: Chocolate Series: Valentine Month Part III of III


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