Identificación de los procedimientos tecnológicos necesarios para la elaboración del chocolate artesanal

Abstract

The production of the National type of cocoa in Ecuador is well known at an international level for its characteristics that are flavor and aroma, it has a great event in its economic and social characteristics that can have repercussions in the productive aspect. The cocoa tree is of great economic importance as well as in its tropical environment since it has been used for various purposes such as medicinal and food, in great cultures throughout history. Although still in the wild, cocoa has been domesticated since ancient times. In each chocolate formulation, fat plays a very important role in maintaining the system with each of the properties when it is in the solid phase, since the technological behavior in each of the processes leads to the acceptance of the final product. The physical structure of chocolate in its fatty phase is the one that provides the rheological properties and is responsible for its fracturability, heat stability, hardness, gloss, mouthfeel and aroma release.