I’m always on the lookout for a good hot chocolate, so when my friend Jay P., commented that I should try Xocolat in Greenhills, that’s where I went that weekend.
First and foremost, Café Xocolat is a coffee shop: you should go there for the hot and cold drinks and even their desserts. Their light meals (i.e. sandwiches and pastas) are there as tummy fillers, but don’t make it your reason for going there. If you’re hungry, go to a restaurant first (or instead!)
I had a full meal when I was there with Boo and my Bin ”“ two kinds of pasta (chorizo and Bolognese ”“ P140 each), as well as a chicken-brie sandwich. I’ve already told you how that didn’t go down so well.
But all previous sins are forgiven, and new ones committed when you taste their hot chocolate. Because Xocolat means chocolate, expect it in several glorious incarnations: Mexican Xocolat (P95) – a cinnamon-chocolate drink made from a traditional Pueblo recipe; Xocolat Chai (P85) ”“ a mint tea infusion with a hint of chocolate; White Xocolat, and for the more health-oriented among us, the Organic Xocolat (P95) ”“ made with soy milk and muscovado sugar.
Those were among the hot chocolate drinks.
Now, if you like your chocolate on the arctic side, there’s the Xocolat Lava (P125) ”“ an old-fashioned malt, which I’m determined to have the next time around. I. Love. Malts; Xoco-Nut Frenzy (P115) ”“ a dark chocolate freeze drenched in creamy peanut butter (I think I gained weight just writing that sentence!); and the Frozen “Hot” Xocolat (P115).
You gotta love their play on that word, “xocolat.”
There are also xocolat extras, including a fondue for two. (Yeah, bring your sweetie over here and after you eat, enjoy chocolate-covered kisses. Hoooey!)
I had Café Xocolat’s signature blend, the Taza de Xocolat (P95), which the menu described as rich and opulent. Upon ordering, the server made sure to tell me that it would take 7-10 minutes to prepare because they’d have to whip it first. (Ooh, sounds naughty.) Okay, no worries. And because too much chocolate is always a good thing, my Bin and I split the Churros con Salsa, the café’s term for “dip”. (P75/2 churros; P135/4 churros). Incidentally, the dip selection is a mixed bag of good ol’ chocolate, dulce de leche, and my favorite, Nutella. Savory dips include chori quezo and goat cheese in olive oil. Eh. Reads out of place here.
My taza de Xocolat arrived, its wisps of steam beckoning. One sip and I thought my head was going to implode in a spasm derived from chocolate joy. This drink was decadent ”“ this drink was … dare I say it? immoral. The earth-brown liquid embraced my tongue and proceeded to glide sensuously, lingeringly down my throat.
So thick was this drink, that on a whim, I took one of the churros and set it upright in the middle of the cup. It stood on its own! I was almost speechless when
I tasted these little Spanish crullers. Yes, I dare say it: the churros at Café Xocolat are better than the ones at Dulcinea. Crunchy outside and doughy in the middle, eating one of those churros and dipping it deeply into the Nutella, sigh. God’s in His heaven and all is right with the world. Yeah, you could say eating at CaféXocolat is a religiously chocolate experience. (!)
Additional Notes: (last updated Oct. 7, 2005)
Greenhills Shopping Center
2/F Megamall Bldg. A, near Cook’s Exchange
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