Many will think of hearing about the so-called "Bean to bar" culture to a philosophical or literary movement that arrives in Trapani thanks to a very enlightened university professor who comes to explain the origins, perhaps within a boring conference of a couple of hours; but itīs not like that, because the "Bean to bar" culture is none other than one of the currently most popular trends in the chocolate world and has a 200-year history.
The goal of this event to be held Friday, October 12 at 20.30 at the Museum S. Rocco in Trapani is nothing but to illustrate the chocolate lovers, and who will not be, since chocolate is liked by everyone, in what it consists of this processing technique and in which phases it is subdivided to arrive at a product obtained thanks to the raw cocoa beans, coming from selected varieties of South America.
The beans are carefully cleaned to eliminate all the impurities that can affect their quality and after being stored at controlled temperature and humidity, the beans necessary for the production of cocoa are toasted.
This is a technique that allows to preserve in the bean all its intrinsic aromas in order to give the bars of chocolate that characteristic very pleasant aroma.
Then are added other ingredients and raw materials that the master chocolate maker Vito Allotta, considered the first producer of this type of chocolate in western Sicily, will explain with a special guest, that is Monica Meschini, international expert on chocolate, which at his has organized numerous events.
Followed by a chocolate tasting prepared with this technique that in Italy is known from the nineteenth century, but for the first time comes to Trapani to make known to our palates how many wonderful products, ice cream, cakes, various pastas can be prepared with this type of prepared.
(Texts Giuseppe Puglia)
PLACE OF THE EVENT
COMMENT "BEAN TO BAR CULTURE ARRIVES IN TRAPANI"
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