24 Onzas

Confectioner Carmen Capote heads up this chocolaterie that makes stunningly creative signature chocolates and different flavoured bars every day. Trained at Le Cordon Bleu in Paris, Capote selects the finest ingredients to create these miniature works of art.

24Onzas first opened in Calle Espartinas, in the Barrio de Salamanca neighbourhood, before opening its current premises in Chamberí.

The confections made here change from summer to winter, and many of them are suitable for people who are lactose and gluten intolerant.

24Onzas also runs training courses on chocolate making at Ohana Espacio, located at No.34 Calle Méndez Álvaro, taught by a team of professional confectioners.