Aplicación de técnicas de chocolatería artesanal con base en productos andinos: pepino dulce (Solanum Muricatum Aiton), tuna (Opuntia Ficus-Indica), y pulque (Agave Americana L.)

Abstract

This work focuses on the application of culinary techniques to Andean products such as sweet cucumber (Solanum muricatum Aiton), prickly pear (Opuntia ficus-indica) and pulque (Agave americana L), combining them with one of the great exponents of Ecuadorian gastronomy, chocolate, recognized worldwide for its flavor and quality. The objective is to fuse the exotic flavors of the Andean highlands with the high-quality chocolate of the coastal region, rescuing and reintroducing these traditional flavors and their nutritional and organoleptic properties. The study is based on the collection of information on the morphological, nutritional and organoleptic properties of these products, providing a guide for their correct handling and obtaining a quality final product. In addition, general information about the history, cultivation and conservation of these ingredients is included. The work highlights the wide variety of culinary techniques used in chocolate, focusing on artisanal methods. These techniques will be used in combination with the aforementioned Andean products to enhance their flavors, using dark chocolate with a purity of 60% to 70%. The final preparations will include stuffed chocolates, truffles, ganache, bars and mendiants, among others. Through a qualitative analysis, it is intended to investigate the uses and properties of chocolate and Andean products, allowing innovation and obtaining attractive and delicious results.