Casa Cacao: The Journey Back to the Source of Chocolate

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 journe