Jordi Roca brings Cacao Barry™ chocolate to Annapurna in Nepal

Cacao Barry™ chocolate at new heights

Jordi Roca brings Cacao Barry™ chocolate to Annapurna in Nepal

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
Jordi Roca, Cacao Barry™ brand ambassador

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
Jordi Roca brings Cacao Barry™ chocolate to Annapurna in Nepal
Just before, Jordi Roca visited the Lagoon monastery where he prepared a large bowl of hot chocolate which he served to all the children.
Just before, Jordi Roca visited the Lagoon monastery where he prepared a large bowl of hot chocolate which he served to all the children.

Gelateria Rocambolesc, Girona, Spain

Video screenshot
Raphael Wermuth

Raphael Wermuth

Working as the Head of Digital Media & Publishing at in the Corporate Communications team of Barry Callebaut. Married. Father of a son. Loves outside sports such as running and mountain biking - sometimes also a pool swimmer. As a social media affluent living extensively both on- and offline. Find me also on www.about.me/raphaelwermuth.

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