RIO DE JANEIRO, BRAZIL – In recent years, Nicaragua’s cocoa has established itself as one of the best in the world for making chocolates, and now the country is about to reach a new level with the launching of a school where people will learn to make the “food of the gods” of pre-Columbian Mesoamerica.
Privileged with cocoa of the trinitario species, sometimes criollo, the Nicaraguan bean stands out for an aroma and a flavor capable of distinguishing itself even among the less experienced.
Cocoa from Nicaragua produce “divine” chocolates. (Photo internet reproduction)
During a tasting exercise with the inexperienced, chocolate chef María José Tejero demonstrated how Nicaraguan cocoa makes it possible to produce “divine” chocolates with no other ingredients than the seed itself.