Bombonería con chocolate orgánico al 60% de cacao sabor arriba con motivos turísticos del Azuay y rellenos con bebidas tradicionales

Abstract

The objective of this project is to establish how to develop five bonbons with organic chocolate with 60% of “Sabor Arriba” cocoa, with forms of the principal churches of five cantons: Cuenca, Gualaceo, Oña, Paute and Santa Isabel, belonging to the province of Azuay, using their traditional drinks as filler.

The fertile fields of Ecuador produce one of the most prized wealth worldwide, known for over a hundred years or Cocoa Gold Pepa, but of intense and pleasant flavor and unique aroma, the “Fino de Aroma o Sabor Arriba” cocoa, is the essential ingredient for obtaining our proposal.

Being cocoa the economy base in Ecuador, it has given emphasis on the exportation, exposing it to continuous improvement, reaching compliance requirements and new trends worldwide. The organic treatment is one of them, which has allowed that the “Fino de Aroma” Organic Cocoa has more appreciation around important chocolate industries. However, it not takes advantage its characteristics. The chocolatier is a great example of this. Therefore that the present monograph has as object to make chocolates from chocolate “Sabor Arriba” Organic Cocoa, refills with typical drinks of the Azuay province.

The transformation of these beverages and architectural identity of Azuay will link to create innovative chocolates, highlighting the versatility of Organic Cocoa Bean “Sabor Arriba”.