Lamines is a collection of chocolates that pays homage to our land, Aragon, and the richness of its natural products, which we work with care, mixing and coating these top-quality ingredients with exquisite Valrhona chocolate. In Aragon, a "Lamín" means a delicate delicacy, a sweet, and these chocolates are a nod to such a sweet word.
In this collection you can enjoy:
- Basil. Aromatic and evocative, this chocolate is one of the most emblematic of Ascaso since it is led by an icon of Huesca: basil. Collected in the traditional Barbereta Orchard and infused to make this bonbon, it is mixed in the intense Equatoriale Noir chocolate ganache that makes up the interior. It is covered with intense chocolate on a bitter background. A tip: when melting in the mouth, press it against the palate to appreciate the aromas of basil flowing towards the nasal area.
- Honey. The main component of this preparation is pure Aragonese rosemary honey. An ingredient with multiple beneficial properties and which, accompanied by the sweet cocoa inside, give this chocolate a persistent aroma over time and a sweet, milky flavor. Its bath brings nuances of cocoa, vanilla and malt.
- Peach. Jivara Lactée chocolate interior with cocoa flavor, creamy and notes of vanilla and malt that harmonize with the pieces of late Calanda peach. It is coated in intense chocolate, with 61% cocoa. We recommend chewing slowly to fully perceive the essence of the peach.
- Berries. One of the most successful chocolates thanks to its interior. A combination of Jivara Lactée chocolate and forest fruit pulp: strawberries, raspberries, blackberries and blueberries from the Aragonese forests. All this gives the ganache an acid freshness and the generous taste of red fruits. The blend inside blends perfectly with the potency 61% cocoa in the coat.
- Almond. Interesting diversity of textures. The grain of the Aragonese Marcona almond contrasts with the almond praline, all melted inside together with the Jivara Lactée chocolate. The whole set is coated in Equatoriale Lactée chocolate with hints of vanilla.
- Thyme. Infrequent and intense chocolate, obtained thanks to the infusion of ganache with natural thyme from Aragon. A unique bonbon where two varieties of criollo and forastero chocolate are combined. The result is a powerful flavor with slight bitterness and a sober character, but with deep aromatic nuances.
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.