Chocolada Bakery & Cafe is a charming spot in Hollywood, offering a delightful mix of European and American dishes, scrumptious desserts, and lively music.
"If you’ve been missing those gorgeous, decadent pastries from that 10 countries in 10 days European tour you went on. Cakes and cookies are made in-house using natural fruit purees and chocolate from Switzerland, France, and Belgium. Look for decadent eclairs, a chocolate mousse, and more delightful bites, including creamy, tangy ruggelach. Chocolada also offers a savory lunch and dinner menu and has live entertainment on the weekends." - Laine Doss
"Chocolada is an Eastern European bakery and cafe that leans heavily towards Romanian pastries and baked goods. It’s located right on the main drag of Downtown and is open until 11pm on weekends, making it a great place to grab a post-dinner dessert. On those weekend nights, you can expect to be serenaded on Chocolada’s patio by a middle-aged crooner dressed in bedazzled shirts and bootcut jeans who loves to ham it up like a Vegas Elvis impersonator. He's great, but we also recommend the penguin cake. It's as adorable as it is delicious: a penguin-shaped chocolate complete with a little tuxedo concealing rich chocolate mousse. " - ryan pfeffer, mariana trabanino, carlos c olaechea
"Chocolada is an Eastern European bakery and cafe that leans heavily towards Romanian pastries and baked goods. It’s located right on the main drag of downtown Hollywood and is open until 11pm on weekends, making it a great place to grab a post-dinner dessert. On those weekend nights, you can expect to be serenaded on Chocolada’s patio by a middle-aged crooner dressed in bedazzled shirts and bootcut jeans who loves to ham it up like a Vegas Elvis impersonator. We recommend the dobos cake, which features nearly a dozen slices of impossibly thin sponge cake cemented together with chocolate buttercream and topped with caramel. The penguin cake here is as adorable as it is delicious–a penguin-shaped chocolate complete with a little tuxedo concealing rich chocolate mousse." - Carlos C Olaechea
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