Propuesta de aplicación del mucílago de cacao para la elaboración de bebidas y postres mediante técnicas de vanguardia.

Abstract

ABSTRAC This intervention Project aims to cocoa mucilage application in the preparation of desserts and drinks upon vanguard technique, hence, allowing to promote the product since it is a waste within the different cocoa farms. Later on, it will be raw material for different preparations and an income, too. As to achieve the objectives, it was essential to research about the cocoa history and cocoa collection to know how it is extracted from the mucilage of cocoa and, in turn, know the various features it has and the utility that is given today. The different proposed preparations was identified. Therefore, the qualitative methodology using field observation technique was held at the hacienda “San José” and the hacienda “La Victoria” allowing me to interact with the people in charge, and the work is supported by pictures along whit a field journal. An interview whit open questions was applied to several professionals in the pastry and mixology areas, as well as for bibliography on the subject. Finally, the proposal for fifteen preparations was presented, which were divided in eight desserts and seven drink by applying different pastry techniques, mixology and vanguard, which managed to highlight its flavor and aroma, giving various textures as to improve its acceptance.

Keywords: cocoa mucilage, pastry, mixology, avant- garde technique.