La pareja perfecta: café + chocolate

13 Ago 2012

Para celebrar el Brunch #170, Daniel Uria, chocolatier de Compañía de chocolates, llegó hasta los estudios de Metro 95.1 para una cata en vivo de diferentes chocolates, además de un poco de historia.

chocolate-cata

“Soy cocinero de toda la vida, trabajaba en catering y panes hasta que empecé a rumbear para un lugar más tranquilo, el laburo de noche es complicado. Entonces me capacité en diversos lugares de Europa, hasta que recalé en la fábrica de chocolate más importante del mundo en Francia y de ahí a hacer una chocolatería gourmet en Buenos Aires.

“Más allá de que el cacao sea un producto de América, el chocolate lo crearon los europeos. Suiza es fuerte en el chocolate con leche, y son importantes a nivel industrial. Hasta la Revolución Industrial el chocolate fue una bebida destinada a castas superiores y había bares donde lo servían porque no se lograba hacer una barra. Hasta que se consiguió separar el cacao de la manteca de cacao. Cadbury creó la primera barra de chocolate, a través de un proceso con lo que se llama concha de chocolate, una refinadora cóncava que va achicando las partículas.

“Los chocolates tenían poderes energizantes, ya desde la bebida que hacían los mayas, que tenían los metates: una piedra concava con un rodillo. Así, el chocolate fue evolucionando hasta lo que conocemos hoy”.

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19 thoughts on “La pareja perfecta: café + chocolate”

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