From cultivation to production, the sweet path of Venezuelan cocoa

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.

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Venezuelan cocoa, the best in the world. Who says it?

In the menuof the famous SerendipityXNUMX restaurant, located between Second and Third Avenues in New York, it offers one of the most expensive desserts in the world, as recorded by the book Guinness World Recordsin XNUMX, the ice cream "golden opulence", or in English, the Golden Opulence Sundae. Its price? XNUMX US dollars; and its exotic and expensive ingredients include black chocolates Porcelain y Chuao, from the Italian brand Amedei, each made with two of the best varieties of Venezuelan Venezuelan cocoa.

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Cocoa came from the south

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.

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