Melt with our Chocolate Granola

Last week we already told you that we have evolved our original granola recipe and created two new flavors: chocolate and pink. Don't worry, they are not yet on sale, but I want to give you a sneak preview of the new recipes so that your mouth starts to water. :) Over the next few lines we are going to tell you about our Granola Cholocate and, specifically, about its star ingredient: extra-bitter chocolate from Guayaquil. So I warn you, you will feel an irrepressible and uncontrollable desire for our Guayaquil chocolate to melt on your palate and your salivation will skyrocket to levels that would scare Pavlov's dogs. That said, here we go. Let's put ourselves in context. Guayaquil is Ecuador's largest and most populated city, commercial capital and the country's most important seaport. A good letter of introduction, right? Well, as a good Ecuadorian city, and you will like this even more, it is closely linked to the production of Ecuadorian cocoa. So much so that it hosts the Museum of Cocoa and Chocolate since late 2016. Ecuador is a great producer of cocoa. And of quality cocoa. We give you a fact: Japan will import 300 thousand tons of Ecuadorian cocoa in 2018. And we all know that Japan is one of the healthiest countries in the world, right? They invented sushi and that endorses them. ;) Back to the topic of cocoa. At La Newyorkina we love it, we are not going to deny it. I admit that I can't go a day without a small portion of cocoa, the purer the better, which makes my taste buds happy. So one day, while having a bowl of kefir with blueberries, raspberries and La Newyorkina granola, we thought... what if we add cocoa to the recipe? We know that our original Mediterranean granola recipe is very popular, and very much so. We know that more and more of you have changed your breakfast or your way of understanding snacks. The original recipe is great, but why not evolve it? Why not offer new flavors to you, who enjoy La Newyorkina granola so much? Why not add cocoa to it? And that's how we arrived at our chocolate granola. Cocoa, that ingredient so desired by many; a vice for some, a mortal sin for others... but it leaves no one indifferent. It was clear from the beginning, we would create a recipe with cocoa, but with one of the best cocoas in the world: Ecuadorian cocoa. The extra-bitter cocoa from Guayaquil is a dark and bitter chocolate with roasted notes. It has a powerful cocoa flavor, enhanced with a hint of coffee and chestnut. In the background, a woody flavor that closes a round flavor. Only a chocolate like this could be part of our chocolate granola recipe. Soon you will be able to enjoy this new recipe that combines the best of our Mediterranean diet with one of the best cocoas in the world. Once again, the fusion between both sides of the ocean gives rise to an explosion of flavors only suitable for palates that know how to enjoy quality and extra flavors. And we know yours is one of those. Are you going to miss our chocolate granola? We know you won't. Don't miss our New Yorker Diary because if you don't, you won't know when it will be on sale! :)