Desarrollo de recetas de sal y dulce con base en sabores tostados del café y cacao aplicando técnicas de cocina experimental

Abstract

The following intervention work aims to implement roasted products such as cocoa and coffee in different author recipes, both salty and sweet. Its use in hot and cold cooking as a condiment is demonstrated through combinations and experimentations using different cooking techniques. Each of the ingredients studied is defined, both in concepts, history, organoleptic properties and frequent uses in gastronomy. Both cocoa and coffee are of great value to the Ecuadorian industry in the economic, gastronomic, social, environmental and human health fields. These products made the country position itself as one of the most competitive in Latin America due to its participation in the world market. This research begins with the experimentation of the different combinations of cocoa and coffee-based products with other ingredients such as meat, vegetables, seafood and dairy, using experimental cooking techniques such as vacuum packing, spherification, gelling among others, in addition to traditional techniques such as baking and maceration considering some characteristics such as aroma, flavor, texture and colors in the resulting dishes for future applications in the kitchen. Through a series of tastings, it is obtained that the roasted ingredients of coffee and cocoa are fused in correct proportions without being opaque or excessive with some products such as lamb, mango, pork and orange. Keywords: cocoa, coffee, cooking, experimental, recipes, techniques.