{"id":4450,"date":"2022-08-22T13:05:47","date_gmt":"2022-08-22T16:05:47","guid":{"rendered":"http:\/\/maipovalleywinetours.com\/visita-a-un-productor-artesanal-de-chocolate\/"},"modified":"2023-06-09T11:25:52","modified_gmt":"2023-06-09T14:25:52","slug":"visita-a-un-productor-artesanal-de-chocolate","status":"publish","type":"page","link":"https:\/\/maipovalleywinetours.com\/en\/visita-a-un-productor-artesanal-de-chocolate\/","title":{"rendered":"Chocolate experience"},"content":{"rendered":"

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\n\t\tElisabeth Romero is the\u00a0chocolate\u00a0master<\/strong>\u00a0and producer of the\u00a0exquisite bonbons Valle del Maipo<\/strong>: 70% cacao, black, white and with organic filings of her own production.<\/p>\n

In this experience you will feel the pleasure that comes from enjoying\u00a0high quality chocolate bonbons<\/strong>\u00a0melting in your mouth. Elizabeth will tell you about the interesting\u00a0history of cocoa consumption by mankind<\/strong>\u00a0and the process she uses to prepare some of her original\u00a0wine bonbons<\/strong>\u00a0(carmenere, merlot…). No doubt, another expression of the valley’s\u00a0 oenological personality.<\/p>\n

Elizabeth imports the\u00a0superior quality chocolate<\/strong>\u00a0bars directly form Belgium, the chocolate industry world leader. There they carefully control the processing of the pure chocolate ingot from the growing of cocoa trees in tropical regions and the selection of the best grains, to the smallest detail of the baking, crumbling, mixing and pressing processes.<\/p>\n

Once the bars are in Maipo Valley, Elizabeth, as she will show you,\u00a0 carries out the tempering process by melting the chocolate with precise hits of heat and rising the\u00a0 temperature up to fifty degrees Celsius approx.<\/p>\n

In order to make the chocolate crystallize as it should, to get a smooth brightness and to make the texture homogeneous, three quarters of the melted chocolate is placed on a stone slab to cool down and another quarter is kept hot. From now on the expertise and sensitivity of the chocolate master play a very important role on the quality of the final product.<\/p>\n

When the melted chocolate is getting dense over the stone, the master has to prevent it from crystallizing completely by mixing it with the chocolate that is still melted until she gets that\u00a0fantastic chocolate that looks so good and tastes so delicious<\/strong>.<\/p>\n

Elizabeth also makes\u00a0bonbons for diabetics<\/strong>\u00a0so they can enjoy them likewise. At the end there will be a tasting and you can also take some home.<\/p>\n

If you like quality chocolate, tasting fine bonbons and trying new flavors,\u00a0don’t miss this experience!<\/strong><\/p>\n

One hour and a half activity.<\/p>\n

Price<\/h2>\n