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Simon Coll Drinkiing Chocolate

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Product Description

Simon Coll

Not long after, a chocolate workshop was born in Sant Sadurní d’Anoia. Situated 40km from Barcelona, Sant Sadurní is now known the world over as the capital of cava, the fizzy wine which is largely made in the Penedès region where Sant Sadurní resides. However, Casa Simón has been making artisanal chocolate since 1840, before the first bottle of cava ever appeared in Sant Sadurní.

The transition from handcrafting to mechanisation came with the new century, led by Francesc Coll, the third generation of his family to manage the company. His successor, Miquel Coll, expanded marketing throughout all of Catalonia in the mid 1950s, later building a new factory that continues to bathe the centre of Sant Sadurní in the smell of chocolate even today.

During the 70s, multinational companies and children unwilling to take on the family business did away with many small local producers. Fortunately, that wasn’t the case with Simón Coll. Xavier Coll, son of Miquel, chose to develop a large range of smaller chocolate products, as well as chocolate for Christmas and Easter, which helped to consolidate the company commercially, making it into a preferred supplier for many sweet shops and bakeries.

Simón Coll started to make chocolate with a higher percentage of cocoa in response to growing
consumer demand, as well as producing chocolate and “turrons” (nougat)
that used the country’s excellent nuts.

These specialisations helped the expansion of the brand throughout Spain
and later export markets increased to 20 countries.


HOT CHOCOLATE MIX. INGREDIENTS: Sugar, Cocoa mass, Corn starch, Fat reduced cocoa powder, Cocoa butter and Cinnamon. 28% cocoa minimum.


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