Enric Rovira

Carrer Sant Geroni, 17, El Borràs, 08296
Castellbell i el Vilar, Barcelona, Spain
938 -340-927
mail@enricrovira.com
Visit Enric Rovira

Where Chocolate, Art and Barcelona Meet

For more than three decades, Enric Rovira has explored the point where chocolate, design and contemporary culture meet. The Spanish chocolatier established his company in 1993 after growing up around his family’s pastry business in Barcelona. What began as a desire to approach the family craft differently developed into a distinctive chocolate house recognised for combining traditional skills with imaginative design.

From a Family Pastry Shop to a Chocolate House

Rovira’s connection to confectionery began at Pastisseria Rovira, his parents’ pastry shop on Barcelona’s Gelabert Street. While working in the family business, he became increasingly interested in creativity, innovation and the possibilities offered by chocolate.

In 1993, Rovira and his second cousin Francesc Forrellat established Enric Rovira S.L. Their aim was to produce high-quality chocolates with contemporary design while maintaining a strong connection to Barcelona.

That philosophy continues to define the company today. Its range includes chocolate bars, bonbons, Bombolas, turrones, Easter creations and customised chocolates for celebrations and events.

Barcelona Expressed Through Chocolate

One of Rovira’s most recognisable ideas is turning elements of Barcelona itself into chocolate.

The Barcelona Collection includes miniature chocolate tiles inspired by the panots used to pave the city’s streets. The chocolates reproduce familiar pavement patterns, transforming an everyday element of Barcelona’s visual identity into an edible souvenir.

Other notable creations developed over the years include Planetarium, Bombolas, Making of Chocolate and Imagine. His collections have ranged from gastronomic and conceptual chocolates to artist-inspired and perfume collections.

Chocolate Beyond the Bonbon

Rovira’s approach has never been limited to conventional confectionery. His company has created customised chocolates for hotels, companies and events, as well as ambitious large-format chocolate pieces.

According to the company’s history, projects have included creations for Barcelona’s Gran Teatre del Liceu, the European Space Agency and Ferran Adrià’s celebrated elBulli restaurant. Some large-format works have reached up to six metres and 400 kilograms.

This willingness to experiment helps explain why design remains such an important part of the Enric Rovira identity. Shape, packaging, concept and presentation are treated as integral parts of the chocolate experience rather than decoration added afterwards.

A Barcelona Chocolate Identity That Continues

More than 30 years after the company was established, Enric Rovira continues producing chocolates and introducing new collections. Its current catalogue and online shop demonstrate that the combination of flavour, form and Barcelona-inspired design remains central to the brand.

For Rovira, chocolate provides more than a canvas for flavour. It offers a medium through which architecture, culture, memory and visual design can become something that can also be tasted.