Desarrollo de productos de confitería con chocolate oscuro, cereales y pseudocereales

Ecuador is a producer and exporter of fine aroma cocoa, its raw material is highly valued abroad for its quality and flavor. Foreign experts classify our cocoa as one of the best in the world. Since a few years ago, local entrepreneurs are entering the world of chocolate and have taken the successful initiative to use our cocoa as raw material and export only the finished product. Our country is rich in the production of cereals and pseudocereales; for generations its cultivation and consumption has been one of the main sources of income, because they are foods of high nutritional value. The present document will carry out an investigation to develop a line of confectionery products, fusing dark chocolate, cereals and pseudocereales, obtaining in this way a delicious food and promoting the consumption of these elements in our country. To identify the cereals and pseudocereales that could be fused with dark chocolate, it was taken as reference cereals with highest consumption in our country. After conducting an investigation of dark chocolate, cereals and pseudocereales it was possible to obtain a recipe book with the specifications for the elaboration of a truffle with barley, bombon with oats and a chocolate bar with quinoa. Our country has quality raw material for the production of various food products; in our specific case, the fusion of dark chocolate, quinoa, oats and barley resulted in confectionery products of great nutritional value, with excellent texture and flavor