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Graham St Food Hall, The Latest In Hong Kong s Trend Of Millennial-Oriented Food Courts, Opens

Graham St Food Hall, The Latest In Hong Kong s Trend Of Millennial-Oriented Food Courts, Opens
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Jordi Roca opens chocolate shop in Hong Kong - The Drinks Business

The Drinks Business 01 March 2021 By Alice Liang Jordi Roca, the famed pastry chef of the three-Michelin-star El Celler de Can Roca in Girona, is launching a pop-up chocolate shop in Hong Kong. Opened last year in Girona, Spain, Casa Cacao is a luxury chocolatier owned by chef Roca, who won the inaugural ‘World’s Best Pastry Chef’ award from The World’s 50 Best Restaurants awards in 2014. The shop combines a chocolate factory, shop and café with the Hotel Casa Cacao on its upper floors, directed by another member of the Roca family, Anna Payet. Adopting a bean-to-bar philosophy that echoes the farm-to-table movement, chef Roca and his team source selected cacao beans from Colombia, Ecuador, Venezuela, Peru, the Dominican Republic and India.

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Casa Cacao s Jordi Roca And Damian Allsop On How To Unearth The Flavours Of Chocolate

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.

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Spanish chocolatier Casa Cacao launches pop-up at Cupping Room Harbour City

Spanish chocolatier Casa Cacao launches pop-up at Cupping Room Harbour City Real chocolates for real connoisseurs By Advertising Treat yourself to exquisite chocolate as luxury Spanish chocolatier Casa Cacao brings an exclusive bean-to-bar chocolate pop-up at the recently opened Cupping Room in Harbour City. Just in time for Chinese New Year and Valentine’s Day, the pop-up will offer a delightful range of indulgent chocolates that are perfect for gifting, including exquisitely crafted bonbons and chocolate bars. Photograph: Courtesy Joan Pujol-Creus Owned by famed three-Michelin-star restaurant El Celler de Can Roca in Catalonia, Casa Cacao adopts a sustainable, bean-to-bar approach to making their chocolates. All cacao beans are carefully selected from South American countries as well as The Dominican Republic and India, and arrives at Casa Cacao s workshops in Spain, where they are then sorted by hand, roasted, cracked and winnowed, then combined with organic cane sug

United statesDominican republicJoan pujol creusCasa cacaoCupping roomChinese new yearCourtesy casaCourtesy joanSouth americanஒன்றுபட்டது மாநிலங்களில்டொமினிகன் குடியரசுகாசா கொக்கோகப்பிங் அறைசீன புதியது ஆண்டுமரியாதை காசாமரியாதை ஜோன்

A Bean-To-Bar Chocolate Pop-Up By Jordi Roca Of El Celler De Can Roca Is Coming To Harbour City

What do you get when one of the world’s best pastry chefs turns his passion towards bean-to-bar chocolate making? The answer is Casa Cacao, an ambitious chocolatier by Jordi Roca of Spain’s legendary El Celler De Can Roca restaurant. And now, Hongkongers will be able to sample the highly sought after chocolates as the chef announces a collaboration with Cupping Room in Harbour City to run a pop-up launching on 31 January. Opened in 2020, the original concept of Casa Cacao combines a chocolate factory, shop and cafe along with the Hotel Casa Cacao on the upper floor. Roca and his team source cacao beans from Colombia, Ecuador, Venezuela, Perus, the Dominican Republic and India which are then delivered to their workshop in Girona where they are carefully sorted by hand before being roasted to create the highest quality chocolate through sustainable processes. To minimise waste, for example, the shells once roasted and cracked are processed into a cacao paper that are used to wrap

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