One of the world's most renowned pastry chefs chronicles his search for the origins of cacao and chocolate, then translates his discoveries into 75 new and exciting recipes, fit for the tables of great restaurants. With his brothers Joan and Josep, Jordi Roca is one of the geniuses who preside at El Celler de Can Roca, the Spanish restaurant celebrated for its three Michelin stars and frequent appearances atop nearly every list of the world's great restaurants. Inspired to understand cacao and chocolates in the same way that great sommeliers understand grapes and wine, he set out for South America. Traveling with food journalist Ignacio Medina, who recorded their adventures, Jordi Roca visited cacao growers in Colombia, Peru, and Ecuador. Some labored deep in the jungles and rainforests; others were attempting to raise the beans in innovative locations. From them he gained an appreciation of the terroir-like factors that influence bean flavors and qualities. The account of this journey is informative on many fronts: historical, geographical, agricultural, and ultimately, artistic. Back at work in Spain, Roca began creating anew, using cacao and chocolate in ways he had never previously considered, creating chocolate desserts and chocolate candies, as well as some savory chocolate dishes. His innovations are sometimes matters of flavor: a "red velvet" cake with mango mousse and ginger filling; a "gianduja" incorporating caramelized sunflower seeds. But there is also significant technical innovation and know-how here, including instructions for roasting beans from different sources and for formulating chocolate blends for specific purposes, such as enrobing bonbons. A valuable reference as well as a source of many fresh ideas for pastry professionals.
Hardcover. Color throughout. In English.