Page 83

oil–laced white-chocolate ganache. Eating it is like tasting the essence of Catalonian culinary purity • His best-selling chocolate-covered Pop Rocks - a combination of creamy and crunchy, sour and sweet, literally explode in the mouth • His flagship store in Barcelona resembles a high-end jewelers; the shop is rendered entirely in white with imaginative lighting • Balaguer is known for revolutionising his profession and has won many prestigious awards such as ‘Best Pastry Chef in Spain’, ‘Best Spanish Handmade Pastry Master’ and ‘Best Dessert in the World’.


The most eccentric chocolatier - as good at tradition as he is at innovation – Patrick Roger is every bit as much a sculptor as he is an artisan • He was awarded the coveted award of ‘Meilleur Ouvrier de France’ (France’s Best Craftsman) in 2000 • His marvelous

Oriol Balaguer

chocolates, silky in texture and intensely flavourful, come in a huge variety, but his palet d’or, a square of dark chocolate ganache enveloped in a thin couverture garnished with gold leaf, is a masterpiece of lingering, spicy flavors • Patrick Roger also combines new, unusual flavors such as Asian sesame and mint lemongrass • The zippy notes of fresh lime juice enlivens a cushion of ganache, a hit of Sichuan pepper, smoky Earl Grey tea, and meltingly tender rum raisin-filled nuggets: all are examples of the masterful balance of flavors that compliment dark chocolate, not compete with it • Don’t miss his seasonal, and always mesmerizing, store windows, where visitors are peering in to catch a glimpse of Roger’s stunning bonbons and whimsical chocolate and marzipan confections • The shop is dazzling - the huge circular counter, lit by glittery illuminated spheres, is stacked with truffles, pralines, nougats, pates fruits, single origin bars, marrons glaces, marzipan fruits, all neatly arrayed in signature zingy aquamarine boxes

Enric Rovira


The Address - No3  

Bringing you the best in luxury real estate and food & travel features from around the world.