Innovation and tradition in chocolate

SURUCUÁ COMMUNITY CREATES CHOCOLATE WITH FOREST SPICES

As the final phase of the ACL training approaches in Surucuá, students are venturing into new territories in Amazonian cuisine with recipes that fuse tradition and innovation. They apply the knowledge they have acquired to create recipes that reflect the unique flavors of the region, demonstrating not only skill in production, but also a deep respect and connection with the forest.

Among the recipes developed, three were chosen as the official representatives of the project: cupulate with freeze-dried coconut, cupulate with Brazil nut and chocolate with açaí. These flavors highlight abundant local ingredients, such as coconut, used in various ways by the community near Surucuá, and the Brazil nut, widely appreciated both locally and outside the region. Açaí, known as a superfood, has been skillfully combined with chocolate, creating a fusion of flavors that is both nutritious and delicious.

In addition to these main recipes, two additional innovations captured the imagination and taste buds: chocolate with cumaru and, most notably, chocolate with a forest spice. Cumaru, an established seed in Brazilian confectionery, was revealed in a new light thanks to the contribution of student Mariane, who shared stories of its use in savory dishes.

However, the surprise stars were the spices of the forest. This plant, once a daily substitute for coffee and now more commonly used for its medicinal properties, was the basis of an extraordinary culinary experiment. Under the guidance of Professor Jhanne, tests were carried out on 60% and 55% milk chocolates, both incorporating this forest spice. These innovations resulted in unique and aromatic chocolates, demonstrating a perfect harmonization between taste and aroma.