XOCOC. aromatic, bitter
The story of Ptuj’s first chocolate house Xococ
The story of Ptuj’s first chocolate house Xococ
Chef and culinary virtuoso Matevž Božič gathered culinary knowledge in Hiša Denk for more than a decade. Hiša Denk is a world-known restaurant. In addition to conquering culinary challenges in this one Michelin star awarded restaurant, he always nourished a passion for chocolate. Now he keeps this passion alive with Ptuj’s first chocolate house.
Matevž Božič v svoji čokoladnici na Slovenskem trgu 9, v najstarejšem slovenskem mestu, Matevž Božič creates in his chocolate house at Slovenski trg 9 in Ptuj, Slovenian oldest town. All pralines are hand-made and made with love.
His pralines are made with 55% Belgian Callebout chocolate. They are glazed with cocoa butter and edible colours and filled with fresh fruit purees and freeze-dried fruits. When possible, local ingredients are used. The flavours are extraordinary. Try the exotic flavours of passion fruit, bergamot and calamansi. Be bold and try the pork crackling praline, made with cracklings from Krškopolje pig, Slovenian indigenous breed. Foodies are sure to enjoy a praline with Ptuj onion (Ptujski lük) from Čeh farm. The chocolate traditionalist can chose from a variety of pralines with fruit purees and nougat.
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Odkrij različne
okuse čokolade
XOCOC. aromatic, bitter
The story of Ptuj’s first chocolate house Xococ
The story of Ptuj’s first chocolate house Xococ
Chef and culinary virtuoso Matevž Božič gathered culinary knowledge in Hiša Denk for more than a decade. Hiša Denk is a world-known restaurant. In addition to conquering culinary challenges in this one Michelin star awarded restaurant, he always nourished a passion for chocolate. Now he keeps this passion alive with Ptuj’s first chocolate house.
Matevž Božič v svoji čokoladnici na Slovenskem trgu 9, v najstarejšem slovenskem mestu, Matevž Božič creates in his chocolate house at Slovenski trg 9 in Ptuj, Slovenian oldest town. All pralines are hand-made and made with love.
Njegove praline so iz 55 % belgijske callebaut (prebere se kalebo) čokolade. Glazure so narejene iz kakavovega masla z jedilnimi barvami, polnila iz svežih sadnih pirejev in liofiliziranega sadja. Okusi so ekstravagantni in iz lokalnih sestavin. Posladkajte se z eksotičnimi okusi pasijonke, bergamotke in kalamansija. Drzno zagrizite v pralino z ocvirki, ki je narejena iz krškopoljskih prašičev – naše avtohtone pasme. Gurmani boste uživali v pralini s Ptujskim lükom iz kmetije Čeh. Tradicionalni čokoholiki pa se boste lahko zaljubili v praline s sadnimi kašami in nugatom.
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