The Triomf bakery launches a chocolate version of its 'xuixo', considered the best in Spain
Delicious
The new filling comes from a collaboration with the Chocolate Museum of Barcelona
The new chocolate xuixo of the Triomf bakery
The best xuixo in the country, a title held since the beginning of this year by Barcelona's Triomf bakery (41 Rambla del Poblenou), can now be bought filled with chocolate. This new version is the result of a collaboration with the Chocolate Museum of Barcelona, and will only be available from Friday to Sunday.
“The idea arose after winning the 'Best Xuixo in the World' contest. Many customers asked us if we had other fillings,” explains Gisella Bellart, the third generation in charge of this bakery with over 70 years of history. “We thought about making xuixos with cheesecake, pistachio, tiramisu... But with the workload we had, it was impossible, and in the end, we decided to only add the chocolate flavor to our menu.”
We thought about making 'xuixos' with cheesecake, pistachio, tiramisu... But with the workload we had, it was impossible”
They started testing with Nutella, gianduja... But they couldn't find the winning formula, so they asked for help from Olivier Fernández, promoter of an ambitious Bean to Bar project at the Chocolate Museum in Barcelona. “He gave us some bars of chocolate that he had made himself at the museum. They contain caramel and a touch of salt to enhance the flavor.”
Finally, last Friday they launched their new chocolate xuixo for 3 euros and the success was overwhelming. “It sold out quickly,” says Bellart. For now, they will make batches of 40 units per day, which will only be sold on weekends. “This new sweet is perfect for those who do not like cream or want a change,” he adds. The manufacturing process is the same as their cream xuixo. “The only difference is the filling and that it is decorated with a drizzle of chocolate,” he concludes.
Cream-filled pastries from Triomf bakery
Not long ago, the xuixo was the ugly duckling of Catalan pastry shops. The industrial versions that proliferated at the beginning of the century led to it being associated with an oily and indigestible product, negatively affecting its sales. But in recent years, the determination of some pastry chefs to defend the traditional recipe and initiatives such as the 'Best Xuixo in the World' contest have helped this crispy pastry bun gain an increasingly large following both inside and outside Girona, where it originates from.