Big words when we talk about this company. The Roca family has a very relevant meaning for us. One of our most admirable references of the concept Made in Spain Gourmet. Values, such as respect for the elderly, perseverance, honesty and a lot of professionalism. Result: recognition of your excellence.
The mere possibility of meeting the Roca family was a desire that I always had. In 2019, it was achieved, thanks to Xavier La Huerta, our Gastronomy Ambassador, at the beginning of our first edition of the bmge (Barcelona's Mediterranean Gastronomy Experience) where we design, together with Xavi and John Rock, one of the gastronomic experiences in the But Marroch, one of the gastronomic spaces of the group Celler de Can Roca, that this 2022 has renewed its 3 Michelin stars. Due to fate, Joan could not be at our event in October 2019, but she was jordi rock, the pastry chef, recognized as the best in the world in 2014, who captivated us with his speech, full of values such as respect and gratitude for being there. From there, we were clear that our project should focus on the Roca philosophy.
the workshop
And when we were organizing the second edition of the BMGE for November 2021, which this time did have the presence of Joan Roca, the possibility arose of including his brand of Cocoa House among the producers of Made in Spain Gourmet.
Cocoa House It is mainly dedicated to cocoa and chocolate, with a very personal and international selection of chocolate beans, characterized by unconventional chocolates. And that is achieved by the different origins of the cocoas (Peru, Venezuela, Colombia, Dominican Republic o Ecuador), like their producers or the soils where they are grown, and finally according to the fermentation and drying process.
It should be noted that they buy the cocoa beans directly from the producers, so they can pay them a fair price, for the best quality, another detail that makes them unique.
Jordi Roca points out that the chocolate workshop is a "factory" where they work from the bean, which is selected by hand, recovering the traditional and more manual method of making chocolate and bonbons.
How do they make chocolate at Casa Cacao?
There is nothing better than sharing what you do best so that your virtues are appreciated more and better. So, we are happy to explain how Casa Cacao chocolate is made.
selection of broad beans
The cocoa arrives in sacks to the workshop, where they carry out a manual selection of the beans, to remove those that are too small or large.
Toasted
They toast the cocoa in an oven that moves the beans so that they reach a homogeneous temperature. For important because it is the moment in which the aromas that determine the sensory profile of the chocolate develop.
Shredded and shelled
Once they have the toasted beans, it's time to grind and shell them. And through air flows, they separate the solid part of its shell. With this, at Casa Cacao they make cocoa paper with which they wrap their chocolate tablets.
prerefined and refined
Here this process consists of reducing the cacao particles until they are of a similar size to that of sugar grains. Then the cocoa and sugar are mixed, to carry out a first grind to obtain a thick paste.
Refined with wheel mill
Subsequently, refining begins in a three-wheel mill, so that the chocolate particles can be reduced. This leaves a feeling of finesse and smoothness in the mouth.
conching
The chocolate is introduced into a mill with two stone wheels. The movement and the friction temperature make the chocolate finer and more homogeneous, evaporating the most volatile aromas.
tempered
The ideal temperature balance initiates the crystallization of the cocoa butter so that the chocolate solidifies evenly, with a crunchy texture and spectacular shine.
Crystallization
After shaping the chocolate tablets, they leave them at a temperature of 16-18ºC and with a continuous air current. This way they contract a few millimeters and it comes out of the mold more easily.
Packaging
Finally. They hand wrap each tablet with great care. Using cocoa paper made by hand with the shell of cocoa beans that have been transformed into chocolate.
Our 7 choices Casa Cacao
En Made in Spain Gourmet we selected 7 chocolates from Casa Cacao They have been wonderful for us.
- Casa Cacao Chocolate DO Los Bejucos 84% (Dominican Republic)
- Casa Cacao Chocolate DO Hacienda Victoria 68% (Ecuador)
- Casa Cacao Chocolate DO Los Bejucos 50% (Dominican Republic)
- Casa Cacao Chocolate DO Hacienda Victoria 55% (Ecuador)
- Casa Cacao Chocolate Coop. Norandino 66% (Peru)
- Casa Cacao Chocolate Coop. Norandino 45% (Peru)
- Casa Cacao Chocolate Finca Las Rioja 75% (Mexico)
A true luxury at your fingertips, to be enjoyed at its peak, if you allow me, with sweet wines such as Lustau VORS or Bodegas Ochoa Muscatel. Although it is also fantastic with a young or aged red wine, such as a furvus or muga breeding.
What more can we ask for? Sharing it is always the best option. At least that's how I think.
And you?
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
