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.
EFEBy Wilder Pérez R.
Managua
17 May 2021
In Nicaragua, a school is born to create food of the gods
Chocolate chef Maria Jose Tejero speaks during an interview with Efe, in Managua, Nicaragua, 16 May 2021. EFE / Jorge Torres
A picture taken of chocolate, in Managua, Nicaragua, 16 May 2021. EFE / Jorge Torres
A picture taken of chocolates, in Managua, Nicaragua, 16 May 2021. EFE / Jorge Torres
Chocolate chef Maria Jose Tejero speaks during an interview with Efe, in Managua, Nicaragua, 16 May 2021. EFE / Jorge Torres
In recent years, Nicaraguan cocoa has established itself as some of the best in the world for making chocolate, and now the country is about to reach new heights with the establishment of a school where people will learn to make the food of the gods.