Jordi Roca is currently one of the world's most advanced chocolatiers,
and was proclaimed best pastry chef in the world in the 2014, 50 Best
Awards. This book shows Jordi's search for the origins of cocoa and his
journey to discover how to master chocolate for the creation of new,
totally revolutionary desserts.
El Celler de Can Roca is the restaurant in Girona, Spain opened in
1986 by the Roca brothers: Joan, Josep and Jordi. It holds three
Michelin stars and in 2013, 2015, 2018 it was named the best restaurant
in the world by Restaurant magazine.
Jordi Roca is currently one of the world's most advanced chocolatiers,
and was proclaimed best pastry chef in the world in the 2014, 50 Best
Awards. This book shows Jordi's search for the origins of cocoa and his
journey to discover how to master chocolate for the creation of new,
totally revolutionary desserts. He travels through cocoa fields in
Colombia, Peru and Ecuador to meet producers both in the interior of the
jungle and in the new areas that produce some of the most prestigious
cocoa on the market. He learns about the nature of the so called creole
cacao, native to the Amazon rainforest, the characteristics of the crop
and the way in which the cocoa cob ends up being transformed into the
fermented and dry bean from which we obtain our chocolate.
With this background, Jordi returns to his chocolate workshop in Girona
and gives a new twist to his creative work, undertaking unique creations
with the cocoas that he has collected over the course of his travels
through the different countries of Latin America.
The book includes 40 recipes, formulas and totally new creative ideas
with cocoa as the mainstay of desserts, chocolates and ice cream.
A National Geographic documentary on Jordi Roca's research into the
world of cocoa in Latin America is currently being filmed.
