Jordi Roca and his incredible creations

I have been obsessed with the Roca brothers (of the Cellar de Can Roca- ranked 2nd best restaurant in the world) and their philosophy on food, their measured and passionate efforts to create a pungent emotion on a plate. Their philosophy has always been my philosophy- I want my chocolate to create moods and emotions, each truffle a piece of art. To discover similar innovators was a revelation to me.

They have this emotional cuisine down to a science- even labeling food and flavors with the emotion they evoke: milk with tenderness, lemon with joy, acidity and edible flowers with euphoria, earth with melancholy. I would like to expand this spectrum and I am constantly looking for more flavors.

This is Jordi Roca, the brilliant pastry chef of the Cellar de can Roca:

Another thing that I appreciate about Jordi's brilliance is his willingness to share. This Roca recipe, from delicooks.com looks especially delicious:

Milk, cocoa, nuts and sugar

A twist on popular chocolate milk

By Chef Jordi RocaTwitterPost the recipe on facebookYour email (*)print

At a glance

Serves:

4

Difficulty:

Medium

Cost per serving::

Económico

Method:

30 min.

 

 

Ingredients

• 100g Egg yolk
• 100g double cream
• 250 g of chocolate, 70% cocoa
• 60g sugar
• 260 g Egg whites
• Butter and flour
• Cocoa powder
For the praline:
• Hazelnut praline 100g
• 100 g cream
For hazelnuts:
• 50g sugar
• 75g hazelnuts

Method

1. Melt the chocolate. Stir in the hot cream and yolk.
2. Beat the Egg whites and sugar and mix with the cream. Add to an oven dish with butter and flour and bake at 180ºC for 10 min.
3. Cut up and sprinkle with cocoa.
4. PRALINE: Boil the cream and mix with praline cream, stirring until smooth.
5. HAZELNUT: Melt sugar in a frying pan, add the hazelnuts and mix well.