It's not documented, there's no way to find it written down in contemporary newspapers or books, but Joan Mach, owner of Granja Dulcinea (c. Petritxol, 2) in Barcelona, maintains that it was his father, an opera singer, who one day thought of putting whipped cream on top of the melted chocolate. "He said it would remind me of the mountains of Switzerland, the ones he had seen on his travels to give concerts," says his son, who shares his father's name. Whatever the case, Granja Dulcinea is a cult place for those who like to dip their melindro (sweet roll) or churros ("they're more fashionable than ever," he says) in hot chocolate, which they prepare by mixing two different brands.