Chocolate caps with cava frame

In Sant Sadurní, where the champagne bubble is almost a way of understanding life, the master pastry chefs have managed to take the sparkling wine beyond the glass and have made it the protagonist of a small sweet and irresistible bite: the chocolate caps with a cava frame. Its name comes from the cylindrical mold that resembles the cork stoppers of the bottles and that, once unmoulded, gives way to a piece of crunchy chocolate, filled with a soft cream where the cava brings the aromatic notes of white fruit, yeast and a refreshing touch of acidity.
The elaboration process continues to have a lot of craftsmanship: the cocoa topping (usually 70%) is melted and the molds are filled; once the shell has crystallized, the cava cream obtained from the reduction and cooling of the sparkling mixed with butter and fine sugar is injected. Resting in a cold room allows the flavors to amalgamate and the texture to gain unctuousness. Finally, each cap is closed with a chocolate base and is often decorated with a slight golden dusting reminiscent of the reflections of a glass of brut nature.
These sweets, initially intended as a courtesy detail for visits to the caves, have ended up becoming a non-negotiable of the family tables and the gift boxes that the Sadurninans send everywhere at Christmas. Many local establishments propose to pair them with a great reserve, as the refinement of the cava enhances the notes of roasted cocoa. Today we also find them in versions with white chocolate or with nuts, demonstrating the capacity for innovation of a town that never tires of experimenting with its iconic product.

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