Desarrollo de recetas y maridaje con base en chocolate (Theobroma cacao), Maní (Arachis hypogaea), banano (Musa paradisiaca) y Eugenia (Syzygium paniculatum)

Abstract

This research focuses on the development of a line of gourmet desserts made from representative ingredients of Ecuador: banana (Musa paradisiaca), chocolate (Theobroma cacao), peanut (Arachis hypogaea) and eugenia (Syzygium paniculatum). The main objective was to design innovative combinations using pairing techniques by similarity and contrast, in order to enhance the diner's sensory experience. A qualitative methodology with an exploratory approach was applied, including sensory analyses carried out by experts in confectionery, oenology and the general public. The study integrated a creative process in the formulation of desserts and their respective sensory evaluation, considering aspects such as texture, harmony, intensity of flavor and emotional perception. The results highlighted that the most successful combination was the rose cake with eugenia compote and Chardonnay Sake, due to its harmony and freshness. In contrast, the eugenia tartlet with Merlot was the least valued for the lack of sensory balance. This project highlights the value of pairing as a creative and technical tool in contemporary gastronomy, especially in the revaluation of local products. It also provides a cultural and symbolic perspective on the relationship between indigenous ingredients and carefully selected drinks.