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Nora the owner of Casa Cacau will have the Tuesday June 25 to taste her artesenal home made chocolates at Bingolago


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When you put chocolate slowly in your mouth, a chemical reaction happens,” explained Nora of Casa Cacau. “Some people just bite and swallow chocolate quickly. If you do that, the 600 volatile compounds present chemical reaction doesn’t have time to happen, and you lose a lot of flavor.” Seeing and smelling the chocolate is essential. Most taste buds are on the front of the tongue, which is where you should start tasting the chocolate. The chocolate should be smooth and buttery, gently dissolving into a creamy liquid filling the mouth with its complexity of flavors.

 

1)      LOOK,

2)      TOUCH,

3)       SMELL

4)      TASTE

Chocolate is made from cacao (or cocoa) beans, the seeds of cacao trees. The history of chocolate can be traced to the ancient Mayans, and even earlier to the ancient Olmec’s of southern Mexico. 

Despite chocolate’s importance in Mayan culture, it was not reserved for the wealthy and powerful but readily available to almost everyone. In many Mayan households, chocolate was enjoyed with every meal. Mayan chocolate was thick, frothy, and often combined with chili peppers, honey or water.

The Aztecs took chocolate admiration to another level. They believed cacao was given to them by their gods. Like the Mayans, they enjoyed the caffeinated kick of hot or cold, spiced chocolate beverages in ornate containers, but they also used cacao beans as currency to buy food and other goods. In Aztec culture, cacao beans were considered more valuable than gold.

Come taste Nora’s chocolates the bingolago Tuesday June 25, 2019 1PM at Maria Isabel restaurant.

Also visit Nora’s shop, Casa Cacau restaurant in La Floresta; on the Carretera at the end of La Floresta about a block west of Domino’s pizza, you will be surprised of all the wonderful food and chocolates available.

 

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