Beyond Chocolate - Diego Prado, Esther Merino For Altınmarka

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.