In this collection dressed as a label, we are committed to a more classic line of flavours, but always using top-quality raw materials.
In this collection you can enjoy:
- Yolk. A renewed classic. It is a curious, different and original chocolate, which does not lose its traditional background. Made from natural egg yolk, it has an unctuous interior texture provided by cocoa butter and which contrasts with the thin outer layer of Extra Bitter chocolate (61%), thus obtaining a bitter background with character.
- Pistachio. Both in the bath and in the ganache, the quintessential milk chocolate is used: Equatoriale Lactée (35%). This chocolate is characterized by its smoothness, both in flavor and in color, and it contrasts perfectly with the powerful pistachio praline that it contains, very tasty, aromatic and well toasted. The power of this dried fruit is balanced by the smoothness of the milk chocolate.
- Valencian orange. Exceptionally creamy and with acid notes. For this composition, a pure Peruvian Terroir Grand Cru is chosen, derived from a unique chocolate: Illanka, which is fused inside with acid notes of orange peel and orange liqueur. Its concentration of subtle and delicate aromas give it a unique aromatic quality. On the palate you can appreciate the acid touches of the chocolate.
- Coconut. Mellow and sweet, the result of meticulous preparation in the processes. Its bitter background of Ivoire chocolate and coconut pulp, totally natural, contrasts with the crunchy 61% cocoa dark chocolate of the surface.
- Bourbon vanilla. The Ivoire chocolate interior, accompanied by an infusion of vanilla beans and rum, make this bonbon a classic. The Equatoriale Lactée coating, smooth both in color and flavor, already anticipates the concept of milk chocolate par excellence, evoking childhood memories. Its aromas last a long time, enhanced by the touch of golden rum.
- Coffee. All the elements of the composition are meticulously selected so that no ingredient in the recipe can be altered. Its Café Noir coating, the result of the harmonious union of cocoa and mocca coffee, allows obtaining a bonbon with a consistent and resounding aroma. The Extra Bitter chocolate coat results in a balanced, unctuous and creamy 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.