JORDI ROCA, THE CELEBRATE DESSERT CHEF from El Celler de Can Roca Restaurant in Girona, Spain, and considered by many to be the best pastry chef in the world, set himself a new challenge: to take a journey to South America to discover the origins of chocolate and then use the knowledge to make the best cacao in the world foe the creation of new, totally revolitionary desserts. In order to find the answers he travels into the deepest parts of Amazon and Colombian jungles on a journey that is a meeting point between the chocolate maker and the real life cocoa farmers. He travels through plantations in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that provide some of the most prestigious cacao on the market. He learns about the different varieties of cacao, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into 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 discovered over the course of his travels through the different countries of Latin America. CASA CACAO ALSO INCLUDES 75 RECIPES, FORMULAS AND TOTALLY NEW CREATIVE IDEAS WITH CACAO AS THE MAISTAY OF DESSERTS, CHOCOLATES AND ICE CREAM.
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