Yurry Roca, one of the three brothers who created the famous El Celler De Can Roca Restaurant, in Girona, Spain (three Michelin stars, a green star and twice considered the best in the world for the best 50 restaurants) to Portugal to show his art of pastries at the óbidos International Chocolate Festival that starts on Friday.
Jordi is considered one of the most creative pastels today, and he is the latest brotherhood (others Saint -Joan and Josep) was, in 2014, he was distinguished as the best pastry coach in the world with the 50 best lists. Friday, 21, at 18:30, will be presented, at the Smeg/Callebau stage of the festival, a Masterclass With a live recipe and display of the last perfume line inspired by some sweets.
S. chef Sao Tomins Joao Carlos Silva, who is famous in Portugal with the TV program In fields with utensilsIt will be at the same stage, on April 5 and 6, and it will be provided for various dishes “Preparing the palate to taste chocolate”.
By e -mail, Fugas asked three questions about chocolate for both professionals:
Jordi Roca
If one of the captives asked you to describe the taste of chocolate, what does it tell you?
It is a flavor describing the use of the traits or references of other flavors and textures. If you never taste the chocolate, I will describe it as a silky smooth texture that slowly collapses in the tongue, causing a slightly rough acid with a slightly roasted touch, flavors such as coffee, wood, dry fruits, perfume, essential pepper and red fruits. This exercise made me think of the new fragrance that we have, the Trinity, a perfume that has no cocoa but inspired by the fragrance that leads us to cocoa.
What are the ingredients/flavors that can make amazing chocolate groups?
Especially the world of hot foods, pepper, pepper and tropical fruits, but also a wine and distillation. It is a good component with strong flavors.
Which chocolate in the world prefer and why?
The most interesting Cakus that I found is from Mexico, Peru, Ecuador, Colombia, Venezuela; I do not know those in Brazil, and a little of Africa, but I am very interested in the original cocoa region, that is, in the Amazon basin, which is the original tree, and where there are larger and more interesting varieties. The cocoa that I really love is the white cocoa in Vinca La Rega, in the Soconusco region, Chiabas, Mexico. It is a very pure white cocoa, and it gives us a completely different flavor from the one that we are used to as chocolate. This difference and originality is what matters to me.
Chef Chef Sao Tommy Joao Carlos Silva
Nuno Ferrera Santos
Joao Carlos Silva
If one of the captives asked you to describe the taste of chocolate, what does it tell you?
He had, primarily, to eat Claudio Coralo chocolate. And do not eat any chocolate anymore.
What are the ingredients/flavors that can give installed chocolate groups?
Chocolate with dry Jack Froot.
What distinguishes Sao Tome chocolate and how can we take the best party from it?
bachelor. Make a tongue to open the palate with chocolate Claudio Coralo. It is the spiritual teacher and architect of the best chocolate in the world. Or if you want the greatest processor of Sao Tommy and the world and the world: (Spa language: a unique experience consisting of taste of fresh cocoa pills, then ginger and pepper from the forest, then eating a piece of chocolate Coralu and ending with a large tear of wooden wine or mosCatel de Setúbal.
