In the best pastry style, this is how the chocolate and rum mousse is prepared.
Ingredients
2 tbsp rum, 100g chocolate coating, 50g sugar,
20 g of margarine, 2 eggs, grated coconut (to decorate),
hazelnuts (to decorate), almonds (to decorate).
AuthorPuro Chocolate
The transition from the cocoa bean to the various presentations of chocolate is the historical result of a series of transformations that have come to concentrate on the various stages. Here we present it as it is done in Venezuela, even though it is a similar process in all parts of the world.
Read more
This is the Venezuelan chocolate rice recipe.
Read more
To obtain the best chocolate, it is essential to have a good quality raw material. It is a delicate balance that must be maintained during several stages and that begins even before the cocoa tree is planted. It needs certain shady conditions to be able to grow, as this prevents its leaves from being directly exposed to the sun's rays. This implies that, before planting the cocoa tree, other plants or trees must be available that are capable of offering the necessary shade. Currently there are two techniques used for this; the so-called temporary shade and permanent shade.
Read more
Among the many theses about the place of origin of cocoa, the one that points to the extensive Amazon region, including the Orinoquia, as the area where the first specimen of the plant known as Theobroma cacao.
Read more
Most hypotheses about the origin of cocoa place it between the Mexican lands and the tropical zones of South America. In the sacred stories of ancient Mesoamerican civilizations, a supernatural explanation is offered about the origin of this plant, whose fruit is capable of offering humans an enormous number of benefits.
Read more