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Cacao from Ecuador attracts Spanish chef Jordi Roca
Posted On 03 Sep 2018
Ecuadornews:
In Girona (Spain), chocolate will have in October a space that will serve as a meeting place for lovers of its diverse flavor.
From the hand of Spanish pastry chef Jordi Roca, considered one of the most outstanding in the world in his branch, and in partnership with his brothers Joan and Josep will open a whole building that will be divided into two spaces: one will host a chocolate-farm which will be called Bar Cacao (there will be sold chocolates, chocolates and coffee) and in the upper part the Hotel Casa Cacao will be installed, with 15 rooms.
The British chocolatier Damian Allsop is the head of production and design of the concept of this project, which will include in its products chocolate from several countries, including the one produced in Ecuador.
This weekend, Roca and Allsop visited Guayaquil to learn about the cocoa that is produced in the Hacienda Victoria (located at km 95 of the road to the coast, in the Cerecita precinct, of the Progreso rural parish), invited by Andrés Guzmán, general manager of the hacienda. During their trip they learned about the details of the cultivation, fermentation and production of the cacao that is sown in it’s more than 490 hectares.
Under the philosophy “from the seed to the bar” they knew the origin of the cocoa of Guayaquil to be able to incorporate it as raw material in their recipes from El Celler restaurant in Can Roca and their next hotel.
In addition, during their visit, they had a tasting of four varieties of chocolate produced by the hacienda.
“In short, Guayaquil can proudly display this important tourist attraction: the fine aroma cocoa plantations of Hacienda Victoria, whose product distinguishes itself in the markets of the world and makes Ecuador famous internationally,” said Gloria Gallardo Zavala, president of the Municipal Public Company of Tourism.
Roca, together with his older brothers Joan and Josep, runs the restaurant El Celler de Can Roca in Girona, which has 3 Michelin stars.
He was recognized in 2003 as the Best Pastry Chef of the Year by the guide The Best of Gastronomy. He was also awarded in 2014 with the award for Best Pastry Chef in the World, awarded by the English magazine Restaurant magazine. (I)
