Propuesta de aplicación de técnicas de chocolatería con especias saladas en recetas de cocina experimental

Abstract

Chocolate can be flexible in use if you know how to use this product well. The mission of this project is to prove how such a well known ingredient in pastry could be used in different kinds of food such as soups, salads, and main dishes in salted cuisine next to a good taste. It was shown which chocolate gets along with the spices, and which one does not, describing the kind of chocolate that has more feasibility to be used in experimental cuisine; hoping to find a flavor that hasn’t been tasted before.

This project consists on proving the multiple uses of chocolate being a product as known and recognized globally. It will show not only what chocolate is, or how enterprises produce it, but also the kind of chocolate that our country breeds, that nowadays is known worldwide. Ecuador produces a high quality of chocolate; which has made it won several prices for having a top quality called “Premium Chocolate”. Creating a product that has a high value in foreign countries. This project will use the impeccable taste of chocolate adding five different spices, such as ginger, nutmeg, pepper, oregano, and mustard seeds. In order to show their own characteristics, and mixed with the different types of chocolate; attempting to develop a product with a different taste, and diversifying the use of it in salt cuisine.