Nice to see how Casa Cacao approaches chocolate. It is the chocolate brand founded by Jordi Roca, of El Celler de can Roca – Spanish restaurant with three Michelin stars. In his search for taste and as responsible for all desserts at the restaurant, he (of course, we would think) did not end up with chocolate from large bulk packs from the large chocolate factories, but continued in the search and went to visit the cocoa farmers in South -America. And then started to buy the cocoa itself and make chocolate from it. For the restaurant, but also step by step, his interest was developed in such a way that he came up with an entire concept – that became Casa Cacao – the house of cocoa – a place near El Celler where you can go for all kinds of delicious chocolates, including bars like this – where you can also experience cocoa – by seeing how chocolate is made. And finally, he (jointly) wrote a book about his travels and exploration, including some recipes – some of which are quite extreme. We can wholeheartedly recommend the book, also called Casa Cacao – it shows beautifully how someone with a sense of special flavors goes the way to the source, the cocoa plantations, and thus the enthusiasm rises and rises. Very different from those who, as a chef, receive their chocolate ready-made in a large two-kilo bag. Nothing wrong with that, if you use good chocolate, but most restaurants really don’t get any further than wholesale and opt for the chocolates from the large Belgian factories, because that is nice and cheap, and chocolate is chocolate, isn’t it? (no, not so…)
Anyway, here you can taste what Casa Cacao makes from the cocoa beans from the Piura region in Peru. A pricey bar, but that’s what you get with chocolates from three-star chefs. Is it better than what we have in stock? As far as we’re concerned, not even per se. But we think it’s wonderful that Jordi Roca & co. have devoted themselves to chocolate so passionately – and also very beautiful that they are not too limited in doing so. They make ‘normal’ milk chocolates like this one, but they also have milk chocolates with goat and sheep milk. Or, not available with us because that doesn’t work in terms of temperatures, a chocolate but a HUGE one. Just because it’s possible. We believe that chocolate making is still in full development and we are very curious to see what they will come up with in the coming years. For now it’s nice to taste, and to experience the richness of taste of the beauty that we owe to the cocoa tree.
In this case, the cocoa comes from the Norandino cooperative, Peru.
Taste description from the makers: notes of caramel and milk
Ingredients: sugar, cocoa beans (45%), cocoa butter, whole milk powder (14%).
Content 80 grams. Keep cool and dry. May contain traces of gluten, nuts and soy.