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
No comments:
Post a Comment