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Sweet and natural temptationChocolate, a delicious sweetness, which, from the seed of America makes theworld fall in love with it.

Aromas and flavors penetrate our senses, going through every corner of our body until it

stimulates our heart. Strange and magnificent sensation, this Don Juan of the flavors is capableof waking up that glorious feeling of pure love.

This food is born from the union of sugar with two products derivative from the manipulation ofthe cocoa seeds cacao paste, solid consistency, escorted by the cocoa butter. !rom this basiccombination different varieties of chocolate are made, for the en"oyment of our palate.

The #$ocolati% has its origin in &e$ico, where the emperor &octe'uma liked to drink a cup of it, avery energetic drink but at the same time bitter and spicy. An ama'ing legend describes that inthat &e$ico of ancestral times, the god (uet'alcoatl gave men the first seeds of cocoa, acommon food between mayas and a'tecas. These seeds were so precious that were officiallythe current money.

The same Cristobal Colon himself in )*+ tasted this drink when he arrived at -uana"a sland in/onduras0 it was his fourth trip. 1hen he returned to 2urope he took samples of cocoa to theCatholic 3ings, seducing them with its particular flavor. Also /ernan Cortes, been aware of thevalue of cocoa between the a'tecas, decided to take it to the Spain of Charles )4 in )*5,initiating the history of chocolate in 2urope for later spreading it to the world.

ts delicious elaboration is based on the treatment given to selected cocoa seeds which arewashed and toasted, making the flavor stronger and helping the seed6s skin to separate. Afterthat, the seeds are toasted, been this one an important process for the final 7uality. 8sually thissweetness has aromatic substances and emulsions for maintaining the divine 7ualities ofchocolate.

And finally, the moment of en"oyment arrives. A caprice to our palate the tasting. To taste this

desert is about e$perimenting, analy'ing and appreciating the characteristics of the chocolatewith a con"ugation of the five senses. n a visual sense a good chocolate must be bright anddark brown, uniform, without bubbles or cracks. ts tactile aspect should be firm, never sticky,and at the moment of breaking it must offer a minimal resistance, it does not have to formsplinters, or on the contrary it would show dryness. nside the mouth, its dissolution will be easy,continue and complete, without the manifestation of sparkling granulation.

9et:s hear with attention the sweetness. 1hen we break it, the sound must be harsh, but at thesame time delicate. n the scent there are deep smellings, to provoke that #in love sigh%. !inally,in the tasting e$ploration its flavor is basically bitter with a certain bit of acidity and sweetness,"oined by an accomplice taste of pineapple, banana and vanilla.

;Technicall file

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Chocolate with &ilk it is mainly a candy, because the proportion of cocoa paste should be lessthan @+>. Chocolate with milk, as its name indicates, has milk added, as dust or condense.

Chocolate in a cup it is the black chocolate with a minimum 7uantity of starch so that at the timeof cooking, its thickness will increase. Sometimes it is dissolved in milk.

1hite Chocolate to be e$act, it is not a chocolate, because it does not have the composition ofthe cocoa paste. t is elaborated with cocoa butter, milk and sugar. t is visually very attractiveand it is an element of decorative properties usually used in pastry making.

Stuffed Chocolate as the e$pression indicates, it is a cover of chocolate, in any of its varietiesand with a weight over *> of the total that covers dry fruits like ha'elnut, almonds, li7uors,nuts, according with the palate:s preferences.

Dust Chocolate the chocolate in dust is better to mi$ it with milk for a better dissolution andobtaining a better flavor.