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.
Roca is currently one of the world’s most advanced chocolatiers and was proclaimed the 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.
Casa Cacao Churros
1.540 kg water
1.257 kg milk
300 g cream
1.761 kg flour
3.140 kg eggs
63 g salt
63 g sugar
1 kg sugar for dusting
60 g ground cinnamon
Oil for frying
Mix the water with the milk and cream in a saucepan and bring to the boil. Add the flour while stirring constantly to a smooth cream. Add the eggs a third at a time, then add the salt and sugar, and fill piping bags fitted with small star nozzles.
Heat oil to 180ºC, pipe lengths of batter into the oil and fry the churros until golden.
Remove from the oil with a skimmer and drain on kitchen paper.
Dust with a mixture of the sugar and cinnamon from a height. Serve hot.
Recipe reprinted with permission from Grub Street Publishing.