Our enjoyment of chocolate has evolved throughout time. From the rise of Nestle’s milk chocolate in 19th-century England that offered a split-second delight, to bonbons in Parisian boutiques obtaining the fashionable status of luxury, to dark chocolate revived in the last 15 years and vegan bars for lactose-intolerant chocoholics, chocolate has come a long way from its first cultivation in Mesoamerica 3,000 years ago. Now Casa Cacao, a luxury Spanish chocolatier owned by pastry chef Jordi Roca of three-Michelin-star restaurant El Celler de Can Roca, attempts to take chocolate appreciation even further at its new Hong Kong pop-up—and I’m here to experience it first hand.