Rapanui
On International Chocolate Day, Rapanuí It reaffirms its leadership in chocolate innovation, combining artisanal tradition with the most disruptive trends in the world. Born in Bariloche and takes the unique flavors of Patagonia to millions of homes worldwide. With more than 15 branches in Argentina, Rapanuí continues to bet on innovation and creativity.
“Rapanuí’s commitment to excellence not only preserves tradition, but also, accompanying new consumption habits. Today, consumers look for mixtures of innovative flavors, varied textures and healthier options, such as chocolates with a high percentage of cocoa or sugar without, “he explained Leticia Fenoglio, CEO & Co-Fount de Franuí-Rapanuí.
This year, the brand adds to the global Dubai trend, with unique flavors that take the chocolate experience to a new level. In line with its innovative spirit, Rapanuí presents these exclusive proposals: Dubai tablets stuffed with pistachio cream and kataifi mass combined with milk chocolate; Dubai strawberries With fresh strawberries, pistachio cream, kataifi dough and milk chocolate and Dubai ice cream With pistachio ice cream, pistachio cream, kataifi dough and rapanuí chocolate ganitar.
Bilbo
In Bilbohe Chocolate world finds its maximum expression in pastrywhere each cake becomes a magnet for cocoa fans. The most emblematic is the Bruce, a version inspired by the remembered scene of the movie Matildawhich acquires a special character here: two layers of spongy chocolate biscuit are impregnated with a caramel syrup and are completed with a filling and coverage of semi -chango ganache, achieving a balance between intensity and softness.
No less tempting is the Chocobilbothe interpretation of the traditional chocoota, made with cookies, cream, milk candy and a generous ganache bath, designed to arouse nostalgia and pleasure in each bite. Both options, like the rest of their sweet proposal, find the perfect partner in the specialty coffee, either to taste in their premises or take home and share.
Bilbo
Chalaca bar
In Chalaca barthe cebichera bar of Gastón Acurio that recreates the essence of the quarries of Callaothe Chocolate cake is erected as the favorite dessertespecially after a meal of intense flavors. This reversal of the traditional cake The querendona carries a remarkably humid cake, made without milk and with 30%cocoa, flour, oil and beaten egg.
Chalaca Bar – Chocolate Cake 1
Its wealth is accentuated by being moistened with syrup and cocoaand presents with generous layers of dulce de lechecrowned by an exquisite Chocolate and Cream Fudge. Her portion, designed to share, makes her the favorite of children and who are looking for a sweet ending. The house suggests accompanying it with a curatodo, a refreshing drink based on Hangbaluisa, Manzanilla and Ananá, which creates an ideal combination to delight the palate.
CYRUS
In Cyrushe Italian restaurant and cafeteria with headquarters in Palermo and Puerto Maderochocolate looks in all its splendor through a pastry proposal that combines tradition, creativity and generosity in each portion. His XL size cakes, designed to share, are the public’s favorites: the Matildawith damp cocoa sponge cocoa to 35% and semi -changing coverage; the Nutella Ferrerothat Brownie joins with dulce de leche, oreo cookies, cream cheese and hazelnut paste, and the Blockwith hazelnut paste and 36%phoenix milk chocolate.
Ciro cakes
For those looking for different alternatives, Cyrus also includes Keto options such as 100% cocoa brownie and a chocolate cake with peca nutsn, demonstrating that the passion for this classic can be enjoyed in all its forms. By way of bonus track, they also have other temptations that celebrate cocoa in different versions: 70% semi -changer alfajores, cups of hot chocolate with churros and an original glass of cookie dough stuffed with chocolate and nuts at the edges, ideal to accompany with its 100% Italian recipe artisan gelato.
Sole di Parma
In Sole di Parma The main protagonist of the pastry is the chocolate cake cakea classic from southern Italy who conquers for its simplicity and intensity. Prepared without flour and with noble ingredients, Belgian chocolate, eggs, butter and sugar, is distinguished by its wet texture and its enveloping character, ideal for those who seek a dessert without concessions with the true taste of cocoa.
Sole di Parma 2
Beside him, daily pastry offers other delicacies with Italian seal, always made in the day to ensure freshness. Among them, the CROSTIATA DELLA NONNA It occupies a special place: a chocolate Sablé dough base holds a soft bell of Belgian chocolate cream with a subtle stop of coffee, achieving a refined balance that combines tradition and modernity. Each cake reflects the artisanal spirit of Sole di Parma, where the pastry shop is lived as a bridge between the Italian heritage and the Buenos Aires palate.
SNACK
Snackis located in an original Ochava in the Palermo neighborhood, in front of the square William Morris. Here, the classic flavors of childhood are uniquely recreated with products from Argentine pastry and cuisinemade with selected raw materials.
Snack_PIC2241
An outstanding one from the cake section is the Bruce, Inspired by the famous Matilda movie. This option, ideal for the most sweet palates, consists of caps of wet and spongy cake prepared with 70% cocoa and covered by layers of chocolate ganache that provide brightness and texture. Its bitter profile is balanced with a fair sweetness that defines each portion. You can enjoy the place with your specialty coffee or take care of yourself in advance to accompany any celebration at home.
Snack_0071_R
Pasillito
Located in the heart of the neighborhood of Palermo, Pasillito recreates the spirit of typical Spanish tapas bars. This nextor Saturday, September 13, Chocolate Day, will have a Basque Special Edition Cake.
Pasillito
This typical piece of pastry in Spain will be the protagonist, to celebrate this flavor that all loves. Prepared from a family recipe, the main ingredient will be 90%Ecuadorian Yumbos cocoa, brought by Ramiro Suárez Plata -alma mater of her last trip. A unique opportunity to celebrate through typical flavors, with a dessert designed for the occasion. The ideal combination of pairing with some of the wine options, vermouth of the house or craft beer.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
