Our first collection
DO (Denomination of Origin) is an introduction to the world of specialty chocolate. Notka was born from an outsider vision of the sector, so the launch of the project has required the team to deeply learn about the endless and complex world of cocoa and chocolate. In this first collection, which begins the project, the doors of Notka are opened to share this process of learning and exploration that the team is carrying out. Thus, through free experimentation, products are being created that put the origin of cocoa and its varietal richness at the center.
MANIFEST
Not all cocoa is the same
The place where you are born greatly influences your art. And so it is also the case with cocoa, which as an agricultural product varies in flavor and taste from one origin to another and from one harvest to another. Thus, cocoa beans from different regions have their distinct flavors, which means that the taste of cocoa is also affected by the soil, landscape and environment in which it is grown.
For this reason, we look for the best raw materials to produce products that respect the sense of belonging to each origin and enhance the individuality of the cocoa bean.
Elevate chocolate
Like wine, the flavor of chocolate is partially determined by the environment in which the cocoa trees grow (terro). However, most of us still do not put chocolate in the same category as wine, and believe that all chocolate products taste the same.
Over the years, in the same way that wine has enthusiastically embraced this varietal richness and sophistication, chocolate will follow the same path. Over the years, chocolate will not just be a sweet flavored with vanilla and sugar, but will be unanimously valued as a product with infinite taste possibilities.
blank canvas
Additionally, the versatility of chocolate makes it the perfect base where creativity can flow without limits. And if this versatility is combined with all the possible combinations of flavors and nuances that specialty chocolate offers, a world of infinite possibilities opens up to deploy the most imaginative ideas in the creation of new products.
This is one of the foundations of the project, to play freely with this versatility that chocolate offers us to explore products that not only try to offer quality, but also deeper emotional experiences.
Ricard Martínez
Pastry chef specialized in restaurant desserts
His pedagogical profile, his passion for the sweet world and his mastery of technique have made him one of the most respected pastry chefs in the profession. Heir to the flavor pedagogy of the Espaisucre School, he currently leads his own firm under which he has advised on all the preparations of this collection.
Ricard conceives cooking as an art. His obsession with linking creativity with science is manifested in all his works, which are always born from a deep respect for ingredients and their original flavors. It is this commitment that has motivated Ricard in his first collaboration with Notka, where he manages to establish a magical dialogue between the ingredient and the origin, giving life to an exclusive collection of chocolates.
INSPIRATION
