Five Minutes With Enric Rovira

Hailing from Barcelona, renowned chocolatier Enric Rovira has made a name for himself by doing the remarkable with chocolate, combining it with exotic flavours and sculpting it into daring shapes. During his residency at The Langham Xintiandi last month, he crafted an edible, 1.5 metre chocolate version of the hotel and its nearby shikumen lane houses, which is on display at the Langham.

Was it hard to get the chocolate you needed in China?

No. It wasn’t difficult. Nowadays you can get all the best chocolates in the world in China.

What chocolate did you use to make the chocolate model?

I used two different brands of [French] chocolate: DGF and Vahlrona; dark chocolate and white chocolate, each around 60 – 70% chocolate. 

How did you become interested in chocolate?

I grew up working in a pastry shop where I learned how to make pastry. Chocolate making is a part of pastry making so I became interested in it that way. When I was 22 years old, I decided I wanted to focus just on chocolate. I think that chocolate has more artistic and commercial possibilities.

What’s the most difficult thing you’ve made out of chocolate?

This current project has been very difficult. Because if you look at the shape of the Langham, the building doesn’t even have one straight line. Without moulds, it’s difficult to carve the chocolate.

What’s the biggest work you’ve made out of chocolate?

I made a 4.5 metre wedding cake entirely out of chocolate that used over 400 kilograms of chocolate. 

Would you make a portrait of someone out of chocolate?

I haven’t yet, but I would be willing to. However, it wouldn’t be a perfect replica. It would reflect my own style. 

Has anyone ever been fooled into thinking one of your chocolate creations was made out of something else?

All the time. People get used to certain materials being used for certain things. People often think my works are made out of ceramic, tile or wood because they aren’t aware of the possibilities of chocolate.

Being from Barcelona, you’ve said that Gaudi is a major influence on your work. Do you have plans to make any of his buildings out of chocolate?

No. Out of respect, I won’t make any of his buildings. But I’ve reproduced one tile designed by Gaudi used in La Pedrera and the Passeig de Gracia in Barcelona. I also use his designs in a nougat which we make at Christmas time.

You’ve made chocolate for… astronauts?!

We make a special collection called ‘Planetarium’ which includes spherical chocolates, based on the planets we gave to a Spanish astronaut before he went into space. The idea was that when he was in space he could open up the box and eat them while floating in zero gravity.

Web: www.enricrovira.com; http://xintiandi.langhamhotels.com