Dark chocolate 64% cocoa and carefully selected raspberries. Pancracio's artisan chocolate with a light fruity nuance of raspberry and floral.

Chocolate tablet 80% Pancracio: intense, balanced flavor . Made with the best cocoa beans, it offers an incomparable gourmet experience. Perfect for lovers of intense chocolate.

Dark chocolate 42% cocoa and caramelised nuts. Pancracio's artisan chocolate with marcona almonds, national pistachio and hazelnut. A crunchy flavour combination that will surprise you.

The authentic Alicante Nougat made with selected quality whole almonds. Coloma García offers a great experience making superior quality nougats.

The authentic Jijona nougat made in the Coloma García factory made from superior quality raw materials. Made from ground Spanish almonds with orange blossom honey.

The authentic roasted egg yolk nougat made at the Coloma factory Garcia from superior quality raw materials. Made from Spanish almonds, ground in stone mills from 1961.

Enjoy a delicious chocolate fondant cake with almonds from Coloma García! This chocolate cake is the perfect dessert for any occasion, be it a special dinner or a snack with friends. Made with high-quality ingredients and intense flavour, this 200g cake is big enough to share and is sure to be a hit at any gathering.

For Romans it was a vitality symbol and it has been one of the main ingredients in a lot of magic potions. The tips of its leaves are consumed. It is very tasty with soft cheeses, omelettes, sheafood, sauces, soups, herrings, salads, cucumber, beef...

This is a Mediterranean plant. The Greeks and Romans used the laurel leaves to make crowns for their heros in war or sport. It goes well with a lot of meat and potatoes dishes, as well as with vegetable, fish and pasta.

There are a lot of mint varieties (around 600) and they are used is salty dishes as well as in sweet ones. The most common varieties in cooking are “piperita peppermint” and mint. “Piperita peppermint” is used in plants infusions, salads, lemon desserts and cakes.

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

This is one the most important culinary plants in the European cuisine. It has a nice taste and combines very well with other aromatic spices. It helps to digest fatty food, so its use with lamb, pork or duck is especially appropriate. It heightens the flavour of tomato sauces, soups, vegetables, cooked dishes and breads.