Explore the exquisite world of chocolate with this stunning hardback book, perfect for chocolate lovers and aspiring pastry chefs alike. Immerse yourself in the journey of Jordi Roca, one of the globe’s leading chocolatiers and the acclaimed pastry chef from the three-Michelin-star restaurant El Celler de Can Roca in Girona, Spain. Measuring 210 x 250 mm, this beautifully bound volume features 352 pages filled with 75 innovative recipes and creative dessert ideas that elevate cocoa to new heights. Discover the origins of cocoa as Roca travels to Colombia, Peru, and Ecuador, meeting local producers and unveiling the secrets behind the luxurious creole cacao, a treasure hidden in the Amazon rainforest. This book not only showcases mouthwatering recipes but also captures Roca's passion and mastery of chocolate, making it a cult favorite for food enthusiasts. Whether you’re eager to experiment with unique desserts, chocolates, or ice creams, this book serves as your gateway to revolutionary culinary experiences. A National Geographic documentary is also underway, chronicling Roca’s cocoa adventures. Enjoy hassle-free shopping with combined shipping options available and rest assured that this product is in stock in New Zealand, eliminating import fees and unexpected costs.

CONDITION: Brand New
Dimensions: 210 x 250 mm
Pages: 352
Bind: hardback
Authors: Jordi Roca, Ignacio Medina Publisher: Grub Street
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.

We are happy to combine shipping. Smartfox is a NZ owned business located in Auckland. This product is in stock in NZ which means no unexpected import charges, custom duty or tax.