Culture

of Chocolate

Chocolate is elaborated from the bean obtained from the fruit of the cacao tree (Theobroma cacao), which - due to its characteristics - can only be grown in tropical climates. Once the cacao bean has been processed it is called chocolate.

This tree is of Mesoamerican origin, and its growing and consumption since three thousand years ago by the Olmecs gave this tree a social, medicinal, political and economical relevance in different regions.

How is chocolate

tasted?

All 5 senses are filled with pleasure when tasting good chocolate. Find out what are the steps to follow to get the best out of this delicacy.

The ideal temperature for chocolate tasting is between 19º C and 25º C. We need to have palate cleansers available, water mainly or a wedge of apple or piece of bread, since this allows increasing the sensitivity between samples. Tasting chocolate consists of letting the product settle in your mouth so that its aroma and flavor can be released.

Chocolate

pairing

Wine and chocolate are natural mates and play a very important part within the world of gastronomy. It is common to hear that chocolate and wine do not get along well; however, it all depends on the type of wine and the type of chocolate being consumed.

First, you have to taste the wine by taking sips, then take a small chocolate bite and let it settle on your tongue. Once it starts melting, have another sip of wine and let them both merge in your mouth.

Culture

of Chocolate

Chocolate is elaborated from the bean obtained from the fruit of the cacao tree (Theobroma cacao), which - due to its characteristics - can only be grown in tropical climates. Once the cacao bean has been processed it is called chocolate.

This tree is of Mesoamerican origin, and its growing and consumption since three thousand years ago by the Olmecs gave this tree a social, medicinal, political and economical relevance in different regions.