Cacao Barry™ chocolate at new heights
Cacao Barry™ chocolate at new heights
Recently, Spanish pastry chef Jordi Roca, ambassador of Cacao Barry™, the youngest of the three Roca brothers who own the world famous restaurant 'Celler de Can Roca', brought Cacao Barry™ chocolate to new heights.
On March 22, 2015, at an altitude of 4,300 meters above sea level, Jordi Roca improvised a new 'Rocambolesc' at base camp, where he managed to create chocolate ice cream for the team of explorers. To create this dish, he used "Rocolat" (the Or Noir™ chocolate designed by Jordi Roca in Cacao Barry™'s Parisian Or Noir Lab) and Extra Brute cocoa powder.
![Jordi Roca, Cacao Barry™ brand ambassador](/sites/default/files/styles/paragraph_text_and_image_left_right/public/2021-07/Jordi%20Roca%2C%20Cacao%20Barry%E2%84%A2%20brand%20ambassador.jpg?itok=T6fVn7Wd)
World record?
The company organising the expedition, BBVA - a multinational Spanish banking Group -, wish to record the event in the Guinness book of records as the first time that ice cream has been prepared at such a high altitude using only ambient temperature (-15° C).
![Jordi Roca brings Cacao Barry™ chocolate to Annapurna in Nepal](/sites/default/files/styles/paragraph_text_and_image_left_right/public/2019-01/pastedgraphic-7.jpg?h=6d56d86c&itok=K1pjvJKS)
![Just before, Jordi Roca visited the Lagoon monastery where he prepared a large bowl of hot chocolate which he served to all the children.](/sites/default/files/styles/paragraph_text_and_image_top_bottom/public/2019-01/jordi_roca_cacao_barry_rocambolesc_ice_cream_annapurna2.jpg?itok=2l1eUI7S)
Picture gallery
Read more about Jordi Roca and Cacao Barry™: