Xocolat was the most decent non-commercial cafe near my old uni. It started out a literally a house turned into a dining area, and their Katipunan branch remained that way, although they had set up shop in commercial areas like Eastwood and Ortigas.
It was a pleasant surprise entering again and seeing that they redecorated and channeled kindergarten and beach vibes. I loved the homey feel.
Capiz shell lighting! Beautiful.
The strength of the establishment is on their desserts.
The melting point of cocoa butter is just below the human body temperature -- which is why it literally melts in your mouth. - Source. Frozen "Hot" Xocolat sherbet balls, a connoiseur's choice Php 165. The best sherbet I tasted! (Either that, or I my bias dark chocolate was on overdrive)
Xocolat Cheesecake Php 125 per slice. One of the best red velvets I've had!
Dark chocolate contains flavonoid phenolics which are known to lower the risk of heart disease. Which means it is good for you as a glass of red wine. - Source. I failed to take note of the details of this, it was something like hot chocolate using Aztec beans. It was tasted rich and creamy and left a gingery taste on my throat. Lovely!
Bittersweet chocolate is what is usually called for in baking. It contains more chocolate liquor (at least 35%) and less sugar than sweet chocolate. Semisweet chocolate contains 15% - 35% chocolate liquor. - Source. That Xocolat Cake for Php 95.
#172 B. Gonzales St.
Loyola Heights, Quezon City