Josh Root’s West African Chocolate Mastery at Akoko
Three years into his tenure at Akoko, the acclaimed pastry chef has developed a singular voice through chocolate, drawing inspiration from the flavours and ingredients of West Africa to create desserts of profound complexity and enduring sophistication.
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The convergence of mastery and creative expression reaches its apex when an artisan discovers the precise terrain upon which to build their legacy. For Josh Root, nine years of rigorous pastry craft have culminated in a residency at Akoko, where he has cultivated a distinctive approach to chocolate that honours the rich gastronomic heritage of West Africa whilst pushing the boundaries of contemporary confectionery.
Root’s three year tenure has witnessed the emergence of desserts that transcend mere technical virtuosity. Each creation represents a deliberate meditation on flavour, texture and the aromatic possibilities that emerge when chocolate meets the ingredients of a continent steeped in culinary tradition. His work exemplifies the kind of thoughtful exploration that separates the competent from the truly exceptional.
Black Rice and Uziza
Among his most compelling creations lies Black Rice and Uziza, a dessert that orchestrates a symphony of smokiness, spice and roasted complexity. The composition unfolds in sophisticated layers: a foundation of Sioka chocolate ganache receives an Ivoire chocolate and toasted uziza mousse, layered with smoked black rice and cashew praline. The ensemble concludes with spiced puffed black rice and toasted black rice ice cream, each element contributing its voice to create a composition of remarkable depth and resonance.
Aidan Fruit Chocolate Bar
The Aidan Fruit Chocolate Bar represents Root’s interpretation of the chocolate bar as contemporary canvas. A delicate shell of Nyangbo dark chocolate encloses a caramel infused with roasted Aidan fruit and a smooth Caramelia chocolate ganache. This architectural approach to chocolate demonstrates how the intensity of dark chocolate and the aromatic profundity of roasted Aidan fruit need not merely coexist but rather elevate one another, creating a sensory experience of genuine distinction.
What emerges from Root’s work is the conviction that chocolate, particularly when sourced with the heritage and provenance that define Valrhona’s selection, becomes more than ingredient. It becomes the vehicle through which culinary narratives unfold, through which regional traditions find contemporary expression, and through which the craft of pastry ascends toward the realm of genuine artistry. Root’s explorations represent the kind of enduring commitment to excellence that the most discerning palates continue to seek.
Imagery courtesy of Valrhona (@valrhona).
