Casa Cacao

Discover the world of chocolate like never before with this exquisite hardback edition that transports you into the mastery of cocoa with Jordi Roca, a leading chocolatier and world-renowned pastry chef. El Celler de Can Roca, the acclaimed restaurant founded by the Roca brothers, unfolds its secrets through this captivating narrative, revealing their culinary artistry and dedication to chocolate. This stunning 352-page book, published by Grub Street, is not just a cookbook; it is a journey through the lush cocoa fields of Colombia, Peru, and Ecuador. Roca’s compelling exploration showcases the origins of cacao and dives deep into the unique characteristics of the prized creole cacao from the Amazon rainforest.

Within these pages, you will uncover 75 innovative recipes and creative ideas featuring cocoa at the core of desserts, chocolates, and ice creams. Jordi’s groundbreaking techniques and fresh approaches to chocolate-making are perfect for both amateur bakers and professional chefs who wish to elevate their dessert game. With detailed insights into the fermentation process and the transformation of cocoa beans into chocolate, this book serves as a comprehensive guide for those passionate about gourmet cooking and chocolate.

Immerse yourself in a unique exploration of flavor and technique, as Jordi Roca redefines dessert innovation through his travels and culinary expertise. A must-have for chocoholics, pastry enthusiasts, and those inspired by the art of chocolate-making. Get ready to transform your kitchen into a creative chocolate haven with this remarkable book, featuring stunning visuals and fascinating stories from the heart of the cocoa trade.

Authors: Jordi Roca, Ignacio Medina Publisher: Grub Street
Bind: hardback
Dimensions: 210 x 250 mm
Pages: 352
Publication Date: 01-09-2019

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 75 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.