Miquel Guarro Carreras was born in 1989 in Piera, a small village in the province of Barcelona. This young chocolate enthusiast was trained at the Escuela del Gremio de Pasteleros de Barcelona, and has worked at Pastelería Targarona, Bubó, Pâtissier Frank Fresson in Metz and Restaurante Dos Cielos in Barcelona.
Miquel is the youngest ever chef to win the Lluís Santapau Trophy for Best Master Pastry Chef 2013. He is also one of the youngest members of the 21 Brix Group.
In 2013, he joined the team at the Chocolate Academy™ in Vic managed by Ramon Morato. From that time Miquel Guarro has had complete freedom to start searching for his own style in the world of patisserie and confectionery.
Miquel likes Folk Rock music and he loves going to concerts and enjoying the company of friends. He isn’t a fan of conventional sports, as he has always preferred street-style sports such as skateboarding, roller skating and snowboarding.
Bread with tomato and chocolate
Creative path
It’s said that this flagship dish of Catalan cuisine was first made in the late 17th century when tomatoes grew abundantly in rural mountain areas and were used to soften dry bread.
This delicious treat became widespread and nowadays you’re likely to see it combined with countless other products, including chocolate. It might seem like a modern or snobbish fad, but this combination has actually been a traditional teatime snack for many generations.
The importance of raw ingredients
Use a good quality bread with character, based on natural sourdough that will give your bread that characteristic acidity and ensure its flavour doesn’t get overwhelmed by the other ingredients in the dessert.
It is essential to use a good oil to act as a common thread running through all the other ingredients; in this case we used the texture of caviar oil.
The chocolate must be recognisable and have clear cocoa notes, which is why we used the Purity from Nature range. These chocolates have a higher content of cocoa solids, giving them great character so they fit the other elements in the dessert to perfection.