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The chocolate Mario Padilla has succeeded in developing a product that "fully mimics the structure of carbon sugar" using the latest technologies used in pastries, such as vacuum packaging. Thus, a structure has been obtained "stable and airy" in chocolate that gives the appearance that ASEM bored eja coal.
is a coal and even easier to eat healthier, home made organic chocolates with 71 percent cocoa "of high quality," said Padilla, who noted that the chocolate "are all advantages." He added, "With this new texture is a pleasure to eat chocolate," the note posted on the site ecoticias.com digital.
They seek from this bakery is to continue the tradition and to continue giving coal to children on the day of Reyes, but that small "it might end," and that "costs a lot of sugar mazacote run out. "
The bakery offers two types of charcoal, chocolate, black or with milk, sold in bags. To develop this coal, the first ecologically produced in Spain is induced crystallization of cocoa butter by temperature variations, which ensures that the coal "is going to be tough and we are not going to melt in your hands ".
Source: tvyumuri.icrt.cu
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