Presentation
The unknown side of cocoa
This presentation is the result of research carried out by Gallery by Chele in collaboration with Ariadna María Oliveri, a pharmacist at the Basque Culinary Centre, to extract the sugar or molasses from cocoa, as well as the pulp and the mucilage, which are used in various preparations in the kitchen.
The idea behind this work is to understand cocoa as a tropical fruit and to use it not only in the sweet world but also in the savoury world, using by-products such as the shells and even the bark of the bean.
With this in mind, Chele González is developing dishes using the fruit's mucilage and molasses, such as ceviches, vinegars, kombucha, kefir, sorbets and more. Together with the producers, they have also created a 100% cocoa chocolate by replacing milk with freeze-dried mucilage pulp and sugar with cocoa molasses.
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