(photo by Shelly & Dave)
Chocolate seems to be everywhere lately, as the city prepares for Easter. If the sweet aroma of cacao tempts you, you will surely want to stop by one of the following places:
El Viejo Oso: This traditional chocolaterie had its origins in the early forties when Gustav Hermann landed in Argentina after studying patisserie in Switzerland. He began a small marzipan business that evolved into a chocolaterie. His son Claudio then went to study chocolate making in Germany. In the nineties, armed with new knowledge, Claudio turned the chocolaterie into what is now El Viejo Oso, specializing in truffles. The shop has since expanded and has six stores. For Easter they make spectacular eggs from top quality chocolate and since Pesaj is also around the corner they are offering chocolate covered matzá. More information on their facebook page.
Vasalissa: Although newer to the scene than El Viejo Oso, Vasalissa was born from a long tradition of Russian candy and chocolate makers. Founded by mother and daughter Dadi and Federica Marinucci, the chocolaterie combines a chocolate making legacy left behind by Abrascha Benski (Dadi´s father), a careful selection of top quality ingredients and an esthetic element from Dadi and Federica’s artistic backgrounds. The result; smooth, delicious chocolates presented in delicate wrappings that make delightful gifts.
Tikal: This unique chocolaterie combines artisanal processes with carefully selected ingredients from all over the world. Their unique procedure includes a 50-hour method using machines from the 19th century. Since they don’t use additives, they have a rotating menu where top quality seasonal ingredients are featured including cacao from Ghana, Ecuador, Venezuela and Trinidad.
Compañia de Chocolates: Chef Daniel Uria is behind this gourmet chocolaterie. His culinary formation in patisserie and later on his chocolate studies in Germany, New York and Valrhona, were a first step towards what would later be this chocolate lovers heaven. The Palermo and Recoleta stores feature a wide variety of chocolates of course, and also ice creams and baked goods.
Mamuschka: This typical Bariloche chocolaterie is the favorite of many an Argentine from the south and has a branch in Buenos Aires for Porteños to delight in. Their marzipan is well known as is their “chocolate en rama” (chocolate branches), a typical local format that resembles tree bark.