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.

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).