“No danger lasts a hundred years, nor is it sad that chocolate doesn’t cure”, says a saying. Cocoa lovers today have a date to celebrate. September 13 was arranged in 1995 by the French Academy of Trade Masters to celebrate International Chocolate Day, coinciding with the birth of Roald Dahl, the novelist “Charlie and the Chocolate Factory” (1964). It also coincided with the birth of Milton S. Hershey, the founder of Hershey United States Chocolate Company.

Puro Cacao, one of the country’s leading artisan brands, shares some curiosities about chocolate:

• Argentina, the largest consumer in Latin America, with 3 kilos per capita per year. Even so, it is located quite far from the countries with the highest consumption in the world, such as Switzerland, with 9 kilos per capita year; Germany, with 7.9 kilograms; Great Britain, at 7.5 kilograms; Sweden, with 5.4 kilos, and Australia, with 4.9 kilos. However, local figures are relevant considering that Argentina is not a cocoa producing country.
• Trends: Like what happened to bread sourdough or special cafeteria, local people are educated and look for the best quality in chocolate and the closest thing to the total purity of the product. Regarding Argentine tastes, Rodrigo Bauni, a chocolate maker at Puro Cacao, observes that they vary greatly with the seasons and, moreover, they have changed over time: “In the past, his favorite was dulce de leche bonbon, but today the drink and wine is very important. Mixed fruit is also very popular.”
• Healthy profits. Numerous studies have shown that chocolate activates endorphins production, gives a feeling of well-being and happiness. In addition, those with a higher percentage of cocoa contained more antioxidants. “Every time it was more understood that cacao was a vegetable seed and not a candy: today it is widely used as a snack, in a healthier way,” says Bauni. In addition, they show from the New Garden natural store chain, providing B vitamins, vitamin A and E and minerals such as Potassium, iron, magnesium, phosphorus and zinc. Thanks to its flavonoid content, it facilitates mental agility and concentration.
• The key to perfect tasting. To taste chocolate properly, it is recommended to be between 18° and 23° Celsius. Visually, we must identify the bright colors, and also distinguish the combination of brown, red and black colors that characterize each cocoa. Caution: greater darkness does not necessarily mean more cocoa content.

While from New Garden they highlight a tips for choosing Variety: The 3 basic components of every chocolate are: cocoa paste, sugar (the less, the more cocoa and its benefits) and fat (cocoa butter is better than vegetable oil).

How to celebrate International Chocolate Day

Chocolate shops and other places working with cocoa are eagerly present to present their proposals and exclusive editions for this date. Cocu Boulangerie has “chocolate box” (available until September 16), Puro Cacao suggests Toc Toc Dulce de Leche Noir Quinze (one of the best sellers covered with 70% Organic Peruvian Chocolate) or Noir Neuf (filled with drink and distillate), Tigre Morado pays tribute with ” chocoteja ” dessert (a cold dark chocolate mousse that combines traditions and flavors from Peru), Gontran Cherrier proposes the “Amour pour le chocolat” Box and Blossom & Dolce serves the “Shakespeare” chocolate milkshake in limited edition just for the day, among other delicacies to enjoy right now.

Two recipes with chocolate

• Moroccan homemade and express (New Park)

INGREDIENTS 200g. milk coated chocolate 100g. white couverture chocolate 150g. peanut butter (no sugar)

PREPARATION

1. Cut two chocolates into small pieces in a separate bowl

2. Melt in the microwave on a turntable for 30 seconds, remove, stir and repeat process until completely melted. Another option is to do it in bain-marie.

3. Add 2 tablespoons of peanut butter (about 100g) to the milk chocolate and stir until completely combined.

4.Add 1 tablespoon peanut butter (about 50g) to the white chocolate and stir until completely combined.

5. Cover the mold with plastic wrap or butter.

6. Put half of the milk chocolate in the molds and place in the freezer for 5 minutes.

7. Add all the white chocolate and put it back in the freezer for 5 minutes.

8.To prep, add the remaining milk chocolate mixture and place in the fridge for approx. 30 minutes.

9. Unmold, remove the paper and cut.

• chocolate parfait, de La Pâtisserie (French pastry room Sofitel Recoleta under the command of Chef Patissier Erika Scaffino)

INGREDIENTS: 6 egg yolks, 160 grams of sugar, 250 grams of cream, 225 grams of semi-sweet chocolate, 7 grams of gelatin.

PROCESS:

1. In a saucepan place sugar with water to cover and bring to a boil until it reaches 120 °.

2. At that point start beating the egg yolks in a blender and add the syrup until the mixture cools down.

3. Cut the chocolate. Bring the cream to a boil and add the chocolate.

4. Mix the beaten egg yolks with the chocolate ganache.

5. Hydrate gelatin and add to preparation.

6. Beat cream to medium point and mix in chocolate cream.

7 Shape and refrigerate.