THE SWEET EXPERIENCE
12 exclusive clients per service are to enjoy and learn the insides of the world-reknowned Espaisucre METHOD.
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3 PLATING
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1 FLAVOR
2 TEXTURE
KNOWLEDGE OF THE INGREDIENTS
Flavor is the absolute priority, and the perfect balance between nuances is the goal. In our universe, there’s room for the whole flavor spectrum. Acid, sour, spicy and balsamic flavors harmonize with sweetness. We hereby declare the end of sugar’s tyranny and monopoly.
KNOWLEDGE OF THE TECHNIQUE
We all crave something creamy along with anything farinaceous, something crunchy with a touch of softness, and something wet with something dry. We aim to recover the obvious, our common sense, beyond the uncontrolled use of textures.
KNOWLEDGE OF PLATE DISPOSITION
Plating is not just about aesthetics. Plate disposition is an indirect way to manipulate the final flavor. We shall ask two questions: what would I like to eat and when? The resulting flavor will come from the different answers to these questions.
THE METHOD
PAIRING
JAVIER CABALLERO, a renowned bartender, is our accomplice when it comes to creating partnerships with or without alcohol.
Next to him, we have created pairs where the drink is not an accessory, but an enriching accompaniment of the dessert.
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His company LIQUID EXPERIENCE is dedicated to training, communication and advice on drinks, both for amateurs (concept hometender) and prestigious brands of drinks and cocktails both nationally and internationally.
We approach the union of food plus drink from different strategies of contrast, complementarity or extension, the pairing being an essential part of ESSENCE.
CHOCOADDICT-VALRHONA
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MENU
Espaisucre desserts are best expressed in a dynamic set, as a tasting menu, And just as in the salty world, its order is marked by a strong intention of graduation at the level of lightness (light, rotund), temperature (cold-warm-hot) and consistency (watery-dense).
Chocolate traditionally has always been "the bad guy" that nullified and abused tastefully from the rest of the ingredients that accompanied it.
The CHOCOADDICT-VALRHONA menu aims to turn chocolate into a more civilized and friendlier ingredient that accompanies and does not impose its gustatory supremacy over the rest. In this menu chocolate is not necessarily the protagonist.
At ESSENCE we say no to chocolate tyranny and yes to an associative and friendly chocolate that complements and makes better the rest of your traveling companions.
GREEN
YUZU CHOCOLATE -VALRHONA
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ORIGIN
The shiso, an aromatic herb related to mint and basil, is the starting point of this refreshing combination. The relaxing green is the dominant color of this dessert with limited resources but of enormous complexity on the palate.
EVOLUTION
1 The rareness of shiso (only in name, since it is not so much in the mouth) is compensated by the standard acidity of the green apple.
Explosive and good duo that gives structure to the dessert.
2 The yuzu, with strong acidity and incredible aroma, joins the party creating an irresistible trio.
3 The neutral alcohol of vodka helps to highlight the freshness feeling.
4 Nothing remains, everything disappears. We have a clean palate to continue tasting.
INGREDIENTS
HARISSA
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ORIGIN
I have always been attracted to the spicy Moroccan harissa related to red fruits and vinegar. It seems a strange pairing but in Catalonia we eat strawberries + vinegar + pepper, so for our environment it is not so much.
Risky dessert but at the end very sweet and pastry.
EVOLUTION
1 Starting point: red fruits (raspberry) + spicy (harissa) + acidity (korean pomegranate vinegar).
What we are adding next are complements that make the initial trio better.
2 Lychee and rose, fruit and floral aroma, complements the aromatic raspberry.
This combination remember the "Ispahan" of our admired Pierre Hermé.
3 Finally, the creaminess and tranquilizing sweetness of the white chocolate Ivoire act as a balsam and as a gustatory normalizer.
INGREDIENTS
IVOIRE CHOCOLATE -VALRHONA
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GOAT + CARAMEL
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ORIGIN
Goat milk with caramel (reference to the Mexican "cajeta", a kind of toffee made with goat's milk) is the initial idea from which the dessert is born and developed.
EVOLUTION
1 Dulcey, the Valrhona chocolate splendidly accompanies a biscuit soaked in goat milk kefir.
2 Kefir also appears in ice cream, clearly showing the ferment flavor.
3 The yolk (in tocinillo and spun egg) acts as a sweet and normalizing contrast.
4 Finally, the licorice + mint duo brings an aromatic and refreshing dimension to the whole.
INGREDIENTS
DULCEY CHOCOLATE -VALRHONA
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PORK
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ORIGIN
The lard used traditionally in the Spanish pastry (ensaimadas, mantecados ...) is paired with Mexican references (pork + pineapple: taco pastor) and North American (pork + caramel). Convergent dessert, reference crossroads.
EVOLUTION
1 Pig + pineapple. It is the beginning of everything, pairing by contrast: fat (pork) + water (pineapple).
2 The caramel flavor duplicated in Guanaja Lactée-Valrhona chocolate accompanies the pork fat, conquering and turning it into a pastry ingredient.
3 Contrast and gustatory normality are necessary because all the intensity of flavors. The bitterness of the coffee and the spiciness of the galanga does that function.
INGREDIENTS
GUANAJA LACTÉE CHOCOLATE -VALRHONA
SMOKED
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ORIGIN
The smoke is the initial spark (and never more appropriately described) the central theme that runs through the dessert.
Chocolate as its normally ally accompanies and normalizes it.
Sweetness within rareness has been seek, avoiding superfluous aesthetic and gustatory dressings.
Essential and resounding dessert that will not leave anyone indifferent.
EVOLUTION
1 Smoke + chocolate, perfect duo. The rest of the ingredients should be extremely normal and Comfort Food.
2 Lemon, with its acidity and bitterness (which links it with chocolate), brings calmness, rest and, above all, contrast with so much intensity of flavor.
3 The sweet and slightly smoked vanilla soothes the spirits and is gustatively comforting.
INGREDIENTS
GUANAJA 70% CHOCOLATE -VALRHONA
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