Chocolate
They have a selection of chocolates and chocolate confections.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pasticceria Ricigliano SA
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Chocolate's history begins in Mesoamerica with the Olmec civilization, who consumed it as a bitter drink. The Mayans and Aztecs further developed it, associating it with religious rituals and royalty. Spanish conquistadors brought cacao beans to Europe in the 16th century, where it was initially a drink for the elite. The addition of sugar and milk in the 17th and 18th centuries transformed it, and the invention of the cocoa press in the 19th century led to solid chocolate production.
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Chocolate holds significant cultural importance worldwide, representing indulgence, celebration, love, and comfort.
Gifting and Romance
Chocolate is a popular gift, especially during Valentine's Day and other romantic occasions, symbolizing affection and care.
Celebratory Occasions
Chocolate is a staple in many celebrations, from birthday cakes to holiday desserts, often associated with joy and festivity.
Comfort Food
Many people turn to chocolate for comfort and emotional support, as it is believed to trigger the release of endorphins, promoting feelings of well-being.
Cultural Variations
Different cultures have incorporated chocolate into their culinary traditions in unique ways, such as Mexican mole sauce or Swiss chocolate fondue.
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Chocolate's flavor profile is remarkably diverse, ranging from intense bitterness to creamy sweetness, depending on the cacao content, origin, and additions.
The primary flavor component comes from the cacao bean, which contains compounds that contribute to bitterness, astringency, and complex fruity, floral, and earthy notes. Sugar is added to balance the bitterness, and milk solids contribute creaminess and sweetness. Vanilla, nuts, spices (like cinnamon and chili), and fruits are frequently incorporated to enhance and complement the chocolate's inherent flavors. Dark chocolate emphasizes the cacao's natural flavors, while milk chocolate balances it with sweetness and creaminess. White chocolate, technically not chocolate as it lacks cacao solids, offers a buttery, vanilla-like flavor.
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Storage
Store chocolate in a cool, dry, and dark place, away from strong odors, to prevent blooming (white coating) and flavor absorption.
Tasting
Allow the chocolate to melt slowly on your tongue to fully appreciate its complex flavors and textures. Note the initial aroma, the progression of flavors, and the lingering finish.
Pairing
Experiment with pairing chocolate with different beverages, such as wine, coffee, or tea, to discover complementary flavor combinations. Certain cheeses and fruits also pair well with chocolate.
Tempering
When using chocolate in baking or confectionery, tempering is essential for achieving a smooth, glossy finish and a satisfying snap. This involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals.
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