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
Making a chocolate truffle
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.
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