Chocolate and Barcelona may not seem like an obvious pairing, but chocolate addicts will be pleased to know that there is s long history of chocolate-making in Catalunya, and local chocolate makers are some of the most respected in Europe.
When people think Spanish chocolate they generally think chocolate con churros: a cup of think dark drinking chocolate accompanied by thin, tube-like donuts. Although popular in Madrid, they are hard to find in Barcelona (especially outside the winter months) except at the emblematic Café de la Opera (Las Ramblas 74), a fin de siècle café that generally has them all 
year round. Instead you could opt for a suizo—a wicked cup of steaming chocolate or a Cacaolat, a light hot chocolate that comes in a bottle. Both are sold at the charming Granja Viader (C/ d'En Xuclá 4).
year round. Instead you could opt for a suizo—a wicked cup of steaming chocolate or a Cacaolat, a light hot chocolate that comes in a bottle. Both are sold at the charming Granja Viader (C/ d'En Xuclá 4).
Barcelona’s vibrant design scene has made a happy marriage with chocolate making. For the funkiest packaging try Xocoa (shops all over the city) and for the most exquisite elaboration, head to Bubó in the hip Born neighbourhood (C / Caputxes 10).
Further afield in the upscale residential neighbourhood of Sarriá, world-renowned pastry and chocolate maker Oriol Balaguer has a minimalist chocolate boutique (Plaça Sant Gregori Taumaturg 2) where products are displayed with the reverence of fine jewellery (with prices almost to match). More down to earth is the Museu de Xocolata (Plaça Pons I Clerch, S/N, also in El Born) where you can find out all about the history of chocolate in Spain, and enjoy a treat in the museum’s café after the visit
