Aplicar técnicas de chocolatería artesanal en las semillas de artocarpus heterophyllus (jaca) y theobroma bicolor (patasmuyo)

Abstract

The present intervention work aims to expand the consumption of seeds of Artocarpus heterophyllus (jaca) and Theobroma Bicolor (patasmuyo), using them as ingredients in the preparation of confectionery products and chocolate shop using artisanal processing techniques, with which intends to demonstrate that these seeds that have been consumed since generations ago, they are suitable for use in sweet gastronomy, It also seeks to spread its consumption beyond the traditional way, and achieve a fusion between these processed ingredients and gastronomic techniques to create food with innovation and added value. This project begins with the investigation of elaboration processes of the chocolate from history and its evolution to industrialization, its production techniques and processes, as well as traditional use, contribute nutrition and forms of cooking and consumption of jackfruit and patamuyo seeds. Testing begins after collecting the information necessary for your transformation into pasta and flour, in fusion with confectionery techniques and chocolate factory, the elaboration of products begins considering the state of each seed, its different aromas, flavors, textures and colors, which allows identify which is its most efficient application, as well as its conservation and life useful in every process. The experimental work is finally applied in the creation of recipes for known confectionery and chocolate products, but using as base ingredients, processed jackfruit seeds andpatasmuyo. Keywords: Chocolate shop. Cake shop. Patasmuyo. Jackfruit. Ferment. Roast. Refine. Temper.