Saturday, May 11, 2013

Heat, Temperature and Chocolate- Lecture 5- Enric Rovira

 




Speaker: Enric Rovira

Location: Science Center D


This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.





Who is Enric Rovira?




It started the spring of that year. Enric worked in her parents' bakery, the famous street Pastisseria Rovira Barcelona Gelabert, fully involved in the family business when he had the need to create your own project.

Enric was passionate about creative work, innovation, quality, perfection and chocolate found the perfect partner to develop your concerns. Imagined a new way to develop the craft his father taught him and lived very young, but respect and admire the most authentic values ​​of tradition which in part had been lost.

The project was to open a new workshop to develop all kinds of chocolate products, from small to large assemblies chocolates for parties, events and presentations in which he was a specialist. 

That spring next to Francesc Forrellat , his second cousin, Enric Rovira sl created, a new company was born with the philosophy to make products of high quality chocolate, with contemporary design and linked to Barcelona, ​​Enric hometown.

The workshop was built in Castellbell i el Vilar, in the ships of Can Forrellat Francesc's family had risen more than 100 years ago to house the distillery San Geronimo . It had developed all kinds of distillates including Anise iconic San Geronimo, in tribute to one of the most beautiful peaks of the mountain of Montserrat which can be admired from the place.

Soon work began, the acquisition of latest machinery and more importantly, creating products, developing recipes and the creation of the company's corporate image and packaging.

Thus, in September 1993, everything was ready and the new Can-working Forrellat melted chocolate for the first time to shape a project initiated with the hope of changing the world of chocolate, with fresh ideas in all aspects Concept and creation.

Those were some early traditional character marked by a fruit of the knowledge acquired in the pastry Enric's parents. Fragile and highly processed products, which soon gave way to other more technically perfect and their more creative and universal. Enric Rovira born seal.

Since its inception, the product catalog has enjoyed a lively assortment and chameleon capable of evolving over time, with very risky bets that are now part of the contemporary history of chocolate as well as other very iconic and popular products today are icons of the company.

Products like the Rajola of Barcelona, ​​the Bombolas, the Planetarium, the Making of Chocolate, the Imagine, the Around the World in chocolate or "disappeared" Palindrome, Virtual and nougat Rosa Acid, Bitter, Sweet and Salty are among the more recognized. But there are many more.

A catalog that through the years has been built through collections that define the character of the products they contain.

The collection dining, Barcelona, ​​the conceptual, the artist, the virtual, the essential and perfume. All of them express the universe of its author through their chocolates and contain many of the flavors, formats, concepts and designs that adores.

Apart from the product catalog, Enric Rovira produces a variety of personalized items for hotels, businesses and events in both the design and the flavors and concepts.

And chocolate pieces large, up to 6 meters and 400 kg, which over the years have made for institutions and companies as the Gran Teatre del Liceu in Barcelona and the European Space Agency, individuals and restaurants like elBulli Ferran Adrià.

To this must be added the Easter seasonal products that undoubtedly characterize the style of the company and its author. Thousand eggs formats and colors that have been exposed in different countries and have received awards.

Today, Enric Rovira is a company with long experience but young at the same time he wants to continue to lead the more contemporary world of chocolate. It is alive year after year by proposing new ideas translated into chocolate. With a young team that lives to care for each of the chocolates every detail so that the consumer can taste and enjoy at its best.

A company that has grown together with the support and the requirement of their clients who have valued and criticize each of the creations helping improve everyday products.

Today Enric Rovira distributes its products in grocery stores and gourmet chocolates high quality and exported to most European Union countries as well as Japan and the United States. And it is a reference in the world of more contemporary chocolate worldwide.

No comments:

Post a Comment

Featured Article

8 Best Healthy Foods to Eat Everyday to Lose Weight and for Perfect Skin

If you want to lose weight , feel great, have a perfect or flawless skin and improve your health in many ways, then these are the eight hea...

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap

 

 

The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.

 

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

2011- 2016 All Rights Reserved. Culinary Physics Blog

http://culinaryphysics.blogspot.com