Cocoa and its derivatives also enter the kitchen, according to Daniel Ampuero

Ecuadornews:

Spanish chef Juan Luis Fernández visits Ecuador for the third time. On Monday he was at the Hacienda Victoria, in Cerecita (Guayas), where he learned a lot about the history, varieties, cultivation and process that cocoa receives.

According to Daniel Ampuero, chef instructor of the School of Chefs in the area of pastry and chocolate, the visit of Fernandez was very important, because in this way “different international chefs can really know the essence and what makes Ecuadorian cocoa value”

He adds that Spanish was able to appreciate taste, various types of national cacao, different subspecies, as well as species that have been lost over time.

Also, Ampuero says that in his area “he likes that chocolate, cocoa or its derivatives are present in a dish or dessert. That emphasizes the purity of this type of products …”. He adds that this product is not only applied in the bakery, but also in the kitchen and in all branches of gastronomy.

The visit of Fernandez along with his wife, Dolce Nilda, is coordinated by the School of Chefs and has the support of the Public Tourism Company. On May 1, at 5:00 p.m., the Spanish chef will participate in the gastronomic session and dinner. (I)

Source: https://www.eluniverso.com/entretenimiento/2018/04/25/nota/6730932/cacao-sus-derivados-tambien-se-adentran-cocina-segun-ampuero