A la pedra Chocolate of Agramunt
The town of Agramunt has a long tradition of chocolate making that begins in the late eighteenth century and is one of the most recognized specialties of the town. Although some parts of the process have been mechanized, artisan methods of elaboration remain.
Made exclusively with cocoa, formerly ground on a stone, cane sugar and some natural flavoring, such as vanilla or cinnamon, the result is a grainy, dark chocolate. The stone chocolate made in Agramunt is characterised by the traditional methods of roasting and hot grinding of cocoa. It comes in thick, thick diced tiles that, although ready to be grated for meltdown, can also be eaten whole, with bread or pastries and to flavor savory dishes.
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Productes de la terra
Bread, cakes and sweets
Season calendar
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- Sea
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- Never
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- THIRST
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- From
Complementary information
It is sold, wrapped in paper or in small cardboard boxes -where you can read the corresponding quality certificates- in tiles of different sizes and weights, in some bakeries throughout Catalonia, especially in the Lleida regions.
Attributes and nutritional properties
Chocolate is a product with a high energy value, since its main component is fat. In addition, depending on the cocoa content, it will have a greater or lesser proportion of sugars, so its energy value will also vary. It is worth noting the antioxidant power of chocolate, as it contains a significant amount of polyphenols. It is also an important source of minerals such as magnesium, phosphorus, iron and zinc. Experts recommend drinking about 20 grams of dark chocolate a day thanks to its beneficial properties for health.
