(1) hickory smoked almonds + Fleur de Sel grey sea salt + 45% cacao deep milk chocolate
"The truth is, I wanted to use Marcona almonds, but the best Marcona almonds are fried and slabbed in oil. Oil and chocolate do NOT mix. So I found an alternate smoked almond and added sea salt. The smoky note sort of emulates the fried taste. Little did I know I would develop the cult following…chocolate + salt."
STAY: Gran Hotel La Florida—Set atop Mt. Tibidabo, with super views from the stainless steel pool. The city's most glamorous hotel is a twenty-minute commute from town center.
LIVE: The third floor—The perfect combination of hotel suite and private residence. Beloved by insiders like fashion photographer Mario Testino.
TASTE: Espaisucre—Chocoholics take note: this sweet stop pioneered the concept of the dessert restaurant. Try the three–dish sampler.
SAVOR: Mercat de la Boqueria—Chefs head straight to Pinotxo for a café con leche and a custard pastry. Be nice to the bow–tie wearing gentleman behind the bar; he is famed proprietor Juanito Bayen.
TRY: Ca L'Isidre—Llorenç Petràs, Spain's most important mushroom and truffle expert, tipped us off to this little known gem. Its ever-changing menu highlights fresh and seasonal market fare.
SHOP: La Manual Alpargatera—The ultimate espadrille shop. Each pair is handmade in hot colors and cool styles. A favorite of Penelope Cruz.
SEE: Mercat Santa Caterina—Inside it's a gourmet market with 60 vendors. Outside, it's a design dazzler with an undulating mosaic roof of vivid tiles.
Concierge Tips Brought to you by www.Indagare.com
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume by listed expiration date.
Processed on equipment that also processes Milk, Soy, Peanuts and Tree Nuts.