This collection takes its name from our old headquarters in Huesca, at Calle Coso Galán 2, as can be seen in the photograph that illustrates the box of these chocolates. A tribute to our ancestors and their passion for the trade.
In this collection you can enjoy:
- Orange sanguine and Cointreau. A complex bonbon in which two textures can be appreciated: the 40% cocoa milk chocolate melting ganache with orange peel, and the blood orange jelly made with natural pulp. The outer coating is made with 61% Extra Bitter chocolate with a powerful flavour.
- Green tea and Bourbon vanilla from Tahiti. Chocolate of great aromatic complexity obtained by the notes of Bourbon vanilla from Tahiti and cream in the chocolate, balanced with a touch of green tea. It stands out for the softness of the color and flavor of the coat, accompanied by sweet and milky notes, which give way to one of the best combinations of Grand Cru chocolate, creamy and melting.
- Passion fruit and pink pepper from Madagascar. Chocolate characterized by the contrasts in its textures: crunchy and intense coating by Extra Bitter chocolate (61%) and unctuous interior thanks to the ganache and Jivara Lactée chocolate mixed with a passion fruit paste. The result of this combination is exotic and enveloping, giving rise to an explosive, cheerful and young bonbon.
- Raspberry and red fruit infusion. Nice and classic. Its interior is composed of Jivara chocolate accompanied by a natural infusion of red fruits and raspberry pulp jelly. The coverage is made with a 61% Extra Bitter chocolate coat. Its complexity is given by the mixture of natural raspberry fruit pulp, by the creamy ganache fused with red fruits and by its powerful and intense dark chocolate. It has an aromatic flavor, suitable for the vast majority of palates.
- Chestnut and caramel. From golden tones towards amber and cinnamon, this bonbon mixes natural chestnut pulp with melted caramel to make the ganache. Inside you should appreciate the most intense color of the Jivara Lactée chocolate derived from 40% cocoa and the shade of brown sugar. The flavors of rum, vanilla and caramel emerge very clearly.
- Lemon and fresh mint. Cheerful, fresh, light. Its Jivara Lactée interior and lemon pulp make its thin layer of gelatin have the right point of acidity to combine with the rest of the set. It has pronounced notes of cocoa infused with fresh mint leaves and finished with intense Extra Bitter dark chocolate of great character. It surprises by its aromatic naturalness and its flavor.
Related information: "The Ascaso Pastry chocolate shop"
Pastelería Ascaso was born 130 years ago in Huesca and, since then, our commitment to innovation and research into new formulas based on traditional recipes have made us a solid benchmark for the sweetest gastronomy in Spain.
Today, with the fourth family generation in charge, our production is carried out in a 1,680-square-meter workshop located in the Huesca Logistics Platform (PLHUS), which has the most important advances in the sector to optimize the artisan production that characterizes to our creations.
The quality of raw materials, mixed naturally in our artisan pastry, is our most valuable asset. The Russian Cake is our most notorious creation, a sweet pastry whose original recipe remains a secret of the Ascaso bakery.