Description
Technical sheet
Cocoa collected, fermented and dried in the same farm of 460 hectares of cocoa cultivation called "Cacao Nacional", fermented for 3 days in wooden crates.
In Casa Cacao's workshop, we select it by hand, roast it, shell it, add organic cane sugar and cocoa butter, as well as powdered goat's milk, and conch it for a minimum of 48 hours.
The Hacienda Victoria 68% tablet has been recognized with the silver award at the Academy of Chocolate Awards.
Ingredients: 68% cocoa beans from Hacienda Victoria (Ecuador), sugar, cocoa butter.
allergens: it does not have.
May contain traces of: nuts, milk, gluten and soy.
Producer: Casa Cacao (El Celler de Can Roca)
Origin: Hacienda Victoria, Ecuador.
Tasting notes
We find notes of red wine and cherry, as well as balsamic notes. Slightly acid profile.
Nutritional information:
- Calories per 100 g 548 Kcal
- Energy value: 2295 KJ
- Proteins: 7,43 g
- Carbohydrates 36,71 g
- Sugars: 35,21 g
- Fats: 39 g
- Saturated fats: 24 g
- Salt: 0,01 g
Expiration: 24 months
Store in a dry place and protected from direct sunlight.
At Casa Cacao they are dedicated to cocoa and chocolate, to show the changing nature of the grain, translated into chocolates that seek difference over uniformity. Each origin, each producer, each item, each elaboration shows one of the thousand faces that complete the life of cocoa: the soil where it grew, the climate that conditioned its life, the producer's work on the land and the plant or the differences in post-harvest treatment, especially during the fermentation and drying process.
In this regard, Jordi Roca, a world-renowned pastry chef and chocolatier, highlighted that the chocolate workshop is a "factory" where they work from the bean, which will be selected by hand, "recovering the traditional and more manual method of making chocolate and chocolates." In addition, the space is complemented by a tasting area and the hotel at the top that "smells like cocoa". The pastry chef also recommends trying the farttone in this space, a bun that bears his signature made with panettone dough and shaped like a farton.
The Roca brothers, Joan, Josep and Jordi, broke into the hotel business with the opening, on February 15, 2020, of the boutique hotel and chocolate workshop Casa Cacao, located in Plaza de Catalunya (Girona).
Despite the fact that it is a 100% Roca project, Jordi Roca (patissier) and his sister-in-law Anna Payet (professor at the School of Hospitality and Tourism of Girona), The establishment hosts 15 rooms, as well as a chocolate workshop with a shop and a tasting space that will delight guests, located on the ground floor, and a breakfast terrace.
According to Payet, clients of El Celler had been demanding hotel accommodation to stay for some time. Apart from that, the teacher was obsessed with creating a hotel, an obsession that she was able to merge and materialize together with that of her brother-in-law: chocolate. This is how Casa Cacao was born, whose direction will be in charge of Joan Roca's wife.
With this project the circle of "Roca hospitality" is closed, a concept that Payet defines as "continuing that way of caring, pampering, accompanying the client (of the Roca brothers)". Of course, he clarifies that the hotel establishment "is not only for the clients of El Celler, but for everyone who wants to enjoy themselves".
Ratings
Not yet reviewed