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Driven by Altınmarka's vision and expertise, the book explores cacao not only as chocolate, but as a complete ingredient capable of shaping savory dishes, desserts, and beverages alike.
Beyond Chocolate - Diego Prado, Esther Merino For Altınmarka
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Driven by Altınmarka's vision and expertise, the book explores cacao not only as chocolate, but as a complete ingredient capable of shaping savory dishes, desserts, and beverages alike.
Beyond Chocolate by Diego Prado and Esther Merino is a groundbreaking gastronomic book that redefines the role of cacao in contemporary cuisine. Driven by Altınmarka vision and expertise's, the book explores cacao not only as chocolate, but as a complete ingredient capable of shaping savory dishes, desserts, and beverages alike.
Structured around three main creative pillars—Cacaonly, Origin, and Functional—plus a fourth section, Friends of Altinmarka, the book presents a bold and experimental approach to cacao. The Cacaonly chapter focuses on the whole cacao fruit, using nibs, husk, pulp, mucilage, and leaves. Origin highlights single-origin chocolates and their terroir, while Functional explores chocolates with added nutritional and wellness properties. The final section gathers exclusive recipes by some of the most influential voices in modern gastronomy.
With contributions from chefs such as Francisco Migoya, Janice Wong, David Gil, Claudio Chinali, Emre Şen, Lilian Bonnefoi, Maksut Askar, Mario Villalon, Marsia Taha, Patrick Aubrion, Philippe Bertrand and Tim Briggs, Beyond Chocolate captures the essence of Altinmarka’s multi-sensory gastronomic experiences held in Istanbul in 2025.
More than a recipe book, it is a creative manifesto that places cacao at the crossroads of gastronomy, science, art, and innovation.
- Language
- English
- ISBN-13
- 978-84-128421-6-6
- Author/s
- Diego Prado, Esther Merino
- Hardcover
- 264 pages
- Published in
- 2025
- Skill Level
- Professional
Index
1. Prologue (Altinkiliç family)
2. Altinmarka History
3. Cacao 101: Chocolate, Cacao Nibs, Cocoa Mass (Liquor), Cocoa Butter, Cocoa Powder, Cocoa Pulp Concentrate, Cocoa Pulp Flakes, Cocoa Husk, Cacao Leaves
4. More than Chocolate. Multi-Sensory Gastronomic Experience
5. Chocolate Series Before we begin
Cacaonly: Description + Recipes: Lettuce heart & cacao, Seferihisar tuna tartar with cacao pulp (Emre Sen), Earth vegetables & cacao (Maksut Askar), Salmon, brioche & Cacaonly, Octopus, potatoes & Cacaonly, Cacaonly ice cream, oscietra caviar and picual olive oil, Cacaonly sorbet & cacao pulp sorbet (Claudio Chinali), Spicy cacaogarita with cacao pulp Sriracha (Twins), Cacao pulp & bubbles (Twins), Cacaonly “wine” - Cacaonly sparkling “wine”, Cacaojito, Cryo kakao kahve, Golden cacao
Origin: Ghana, Ecuador, Colombia, Madagascar, Venezuela, Tanzania.
Recipes: Leaves & chocolate, Nasturtium flowers & foie gras, Chicken & Ghana white chocolate, Beef short ribs & Venezuela chocolate mole sauce, Ants & Ghana white chocolate ice cream sandwich, Crickets, olive oil & chocolate, Origin ice creams (Claudio Chinali), Chocolate cherry (Twins), Jungle Gofrik, Turkish colada, The green sea, Ghana bean negroni
Functional: Vitamin C, protein, probiotic, high fiber, collagen, high calcium
Recipes: Fermented "buñuelo" beef & probiotic chocolate, Functional shots, Lacto fermented tomatoes, ginger & strawberries, Clarified “salgam”, Pomegranate & Yogurt, Nitro-frozen high fiber chocolate foam, Functional bubbles, Cacaonly kombucha, Cacaonly, cacao nibs & mulberries kombucha, Cacao husk, peach & rooibos water kefir
6. Chocolate Art Janice Wong x Altinmarka: The Chocolate Tunnel Experience
7. Friends of Altinmarka: Claudio Chinali, David Gil, Emre Sem, Francisco Migoya, Janice Wong, Lilian Bonnefoi, Mario Villalon, Marsia Taha, Patrick Aubrion, Philippe Bertrand, Tim Brigs
8. Acknowledgements
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