Diseño artístico de esculturas de chocolate, ESPOCH 2013

Abstract

Chocolate scultures have benn increasing over time, and now are found throughout the world, being very attractive in customers view. Create sculptures and make known the use of plastic chocolate as unique technique can be used as an alternative in the field of culinary decor. This research is experimental, descriptive type. To get different suitable formulations in plastic chocolate, CMC (carboxymethylcellulose) and Xanthan Gum were used as stabilizers, which test were performed in the Laboratory of Gastronomy School, Faculty of Public Health. 6 formulations were made with black and White bittersweet chocolate in different stabilizers dosages, the plastic chocolate was suitable to make sculptures in samples with code S103 and C101 for its acceptability in texture, plasticity, brightness and color. It is very important to consider the temperature of the tempered chocolate, for its appropriate use, just as the proper handling techniques for a perfect sculpture with a shiny appearance and without spots. With the results a technical guidance was developed, showing the steps to be followed in the treatment of chocolate for decoration as well as an example of artistic development of a showpiece.