Ever wondered what makes Spanish kids jump with joy at snack time? Meet the curruquine – a beloved chocolate-covered cookie that’s been delighting taste buds across Spain for generations. These iconic treats combine the perfect crunch of wafer layers with rich chocolate coating creating an irresistible snack that’s impossible to resist.
Beyond their delectable taste curruquines have become a cultural phenomenon representing cherished childhood memories for millions of Spaniards. Whether enjoyed as an after-school treat or shared during family gatherings these bite-sized delights have earned their place in Spain’s culinary heritage. They’re more than just cookies – they’re edible nostalgia that continues to captivate new generations of snack enthusiasts.
Curruquines
Curruquines are traditional Spanish confections consisting of layered wafer cookies covered in chocolate. These iconic treats combine delicate textures with rich flavors to create a distinctive snacking experience.
Origins in Catalan Cuisine
Curruquines emerged from the vibrant culinary traditions of Catalonia, Spain, in the early 1900s. Local bakeries in Barcelona pioneered these chocolate-covered wafers as an affordable luxury during post-war economic recovery. The name “curruquine” derives from the Catalan word “curro,” meaning elegant or fancy, reflecting the cookie’s elevated status among conventional sweets. Catalan bakers developed the signature recipe through experimentation with imported cocoa and regional baking techniques, establishing curruquines as a cornerstone of regional confectionery.
Traditional Ingredients and Shape
The classic curruquine features three primary components: crisp wafer layers, chocolate coating and nutty filling. The wafers incorporate wheat flour, sugar and butter, creating light yet sturdy bases. Dark chocolate containing 60-70% cocoa solids forms the outer shell. A hazelnut cream filling separates each wafer layer, adding richness and complexity. The distinctive rectangular shape measures approximately 2 inches by 1 inch, with precise edges and a glossy chocolate finish. Each cookie contains 4-5 thin wafer layers, producing the characteristic stratified appearance when viewed in cross-section.
How to Make Authentic Curruquines
Creating traditional Spanish curruquines requires precise techniques and quality ingredients. The process involves crafting delicate wafer layers filled with hazelnut cream and coating them in rich dark chocolate.
Essential Preparation Steps
Gather ingredients:
All-purpose flour (500g)
Granulated sugar (200g)
Unsalted butter (250g)
Eggs (3 large)
Pure vanilla extract (10ml)
Dark chocolate (400g)
Hazelnut cream (200g)
Prepare equipment:
Wafer iron or pizzelle maker
Double boiler
Offset spatula
Rectangular cookie cutter
Cooling rack
Thermometer
Mix the wafer batter:
Combine flour sugar in a bowl
Beat eggs with vanilla
Fold wet ingredients into dry mixture
Create smooth consistent batter
Heat wafer iron to 375°F (190°C)
Pour 2 tablespoons batter onto center
Cook each wafer for 90 seconds
Remove when golden brown
Cut into rectangles while warm
Temperature control steps:
Temper chocolate at 88-90°F (31-32°C)
Cool wafers completely before assembly
Maintain room temperature 68-72°F (20-22°C)
Layer wafers with hazelnut cream
Freeze 15 minutes between layers
Dip in tempered chocolate
Set on cooling rack 30 minutes
Popular Curruquines Variations
The classic curruquine has evolved into multiple variations across Spain, adapting to regional tastes and modern preferences. These adaptations maintain the signature wafer-chocolate combination while introducing innovative flavors and textures.
Sweet vs. Savory Options
Sweet curruquines feature diverse flavor combinations beyond the traditional chocolate-hazelnut profile. White chocolate variations incorporate vanilla beans or caramel undertones. Fruit-infused versions include raspberry dark chocolate or orange milk chocolate coatings. Modern interpretations add matcha green tea, salted caramel or coffee-flavored creams between wafer layers.
Savory curruquines emerged as a gourmet snack option in tapas bars. These variations use herbs like rosemary or thyme in the wafer batter. Specialty versions incorporate cheese-flavored cream fillings or olive oil-infused chocolate coatings. Premium varieties feature black truffle, manchego cheese or pimentón spice elements.
Regional Differences
Catalonian curruquines maintain the traditional dark chocolate coating with 70% cacao content. Barcelona bakeries create versions with local hazelnuts from Reus. Madrid producers add marcona almonds between wafer layers.
Basque Country variations incorporate txocolate, a distinct regional chocolate style. Andalusian versions feature orange blossom honey in the filling. Valencia producers include ground tiger nuts in wafer batters. Northern regions prefer thicker chocolate coatings while southern areas opt for thinner layers. Galician interpretations use sea salt from local flats in chocolate coatings.
Best Ways to Serve and Store Curruquines
Serving curruquines requires attention to temperature and presentation to maximize their flavor and texture. These chocolate-covered wafer cookies pair exceptionally well with various beverages and complement other desserts.
Pairing Suggestions
Curruquines pair perfectly with afternoon coffee or espresso, enhancing the chocolate’s rich flavors. Hot chocolate creates a decadent combination, especially during colder months. Spanish sweet wines like Pedro Ximénez complement the dark chocolate coating with their intense raisin notes. Milk-based drinks balance the cookie’s sweetness:
Café con leche brings out the wafers’ nutty undertones
Cold milk highlights the chocolate’s richness
Almond milk accentuates the hazelnut filling
Port wine matches the dark chocolate intensity
Tea pairings offer unique flavor combinations:
Earl Grey tea enhances the chocolate notes
Green tea provides a refreshing contrast
Chamomile tea creates a soothing dessert experience
Fresh berries for tartness
Vanilla ice cream for temperature contrast
Whipped cream for added indulgence
Additional nuts for texture enhancement
Where to Find Traditional Curruquines
Traditional curruquines are available at select locations throughout Spain, primarily in Catalonia where these beloved treats originated. Barcelona’s historic Gothic Quarter houses several artisanal bakeries specializing in authentic curruquines:
Pastisseria Escribà – Operating since 1906 on Las Ramblas
Casa Vives – Located in the El Born district since 1924
Pastisseria La Colmena – Situated in Plaza del Angel since 1915
Major Spanish cities feature specialty chocolate shops carrying curruquines:
Madrid: Chocolatería San Ginés, Mercado de San Miguel
Valencia: Valor Chocolatería, Casa Cerdá
Seville: La Campana, Confitería La Castellana
Online retailers provide curruquines for international shipping:
Spanishfoodshop.com – Ships to 30+ countries
Tienda.com – Specializes in Spanish confections
Amazon Spain – Offers select brands with global delivery
Here’s a comparison of average curruquine prices across locations:
Location Type
Price Range (€)
Quantity
Artisanal Bakeries
12-18
Box of 12
Chocolate Shops
8-15
Box of 10
Supermarkets
5-10
Box of 8
Online Retailers
15-25
Box of 15
El Corte Inglés – Premium food section
Mercadona – Local products aisle
Carrefour – Traditional sweets department
Curruquines stand as a testament to Spain’s rich confectionery heritage blending traditional craftsmanship with modern innovation. These beloved chocolate-covered wafer cookies continue to captivate both locals and visitors with their distinctive layered texture and rich flavors.
Whether enjoyed in their classic dark chocolate form or through contemporary variations today’s curruquines offer something for every palate. The enduring popularity of these treats showcases how a simple cookie has become an integral part of Spain’s cultural identity and culinary excellence.
As artisanal bakeries and chocolatiers keep this tradition alive curruquines remain a delightful connection to Spain’s sweet history that’s worth experiencing firsthand.
