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CHOCOLATE, A GLOBAL TRADITION

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In my experience as a chef/sommelier and world traveler, I have had the amazing opportunity to learn about chocolate and its uses in other countries. The more countries I visited, the more I understood the love we all feel for chocolate.

Australia, for example, where I lived and worked in the kitchen for several years, is hugely influenced by the three top brands of chocolate producers and chocolate bars in the world. The consumption of chocolate there is very commercial, but it’s becoming more common to see small chocolatiers producing and inventing new and different products to satisfy the needs of their customers, who are falling deeper in love with good chocolate. Industrially, bitter chocolate like Chocolate Santander usually comes from countries like Switzerland and Belgium.

In Europe, and specifically in Switzerland, there is a chamber for the protection of chocolate under the highest standards of quality, making Swiss chocolate one of the most renowned and appealing in the world.

On the other side of the world, North and South America aren’t foreign to the bounty of this great ingredient, used for both cooking and happiness. In the South and the North of the continent, chocolate is always present in the kitchen and is an important part of many delicious recipes, both sweet and bitter, which are enjoyed by people of all ages.

The different percentages of cacao, its diverse combinations, the addition of fruit and liquor for pairings, and many other experiments, make people consume chocolate in all sorts of different ways, generating new experiences. Chocolate is and will continue to be a tradition with which you can live incredible moments that will surprise your palate depending on where you are in the world.


Other combinations 53% Cacao Bar

Chocolate-santander-banano

How to combine?

BANANA

53% Chocolate Santander, with chunks of this sweet and exotic fruit, is a delicious treat you shouldn’t miss!.

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IMG_0988

How to combine?

BROCHETTES WITH KIWI, MELON, STRAWBERRY, AND CHOCOLATE

53% Chocolate Santander adds the perfect touch to brochettes made with fruits like kiwi, melon, and strawberries. Incredible flavors to delight in!.

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Chocolate-santander-fresas-con-chocolate-derretido

How to combine?

STRAWBERRY AND MELTED CHOCOLATE

Strawberries and chocolate make one of the best pairings; the sweet and acidic taste of strawberries blends beautifully with the intense taste of semidark in 53% Chocolate Santander, creating a unique experience.

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fondu-de-chocolate-y-fresas

How to combine?

CHOCOLATE AND STRAWBERRY FONDUE

The hints of hazelnuts and other nuts in 53% Chocolate Santander are perfect to have with fondue and the sweet taste of strawberries.

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trio-santander-mas-vino-con-cointreau

How to combine?

COMBINATION OF 53%, 65% AND 70% WITH COINTREAU

Cointreau is a liquor made from orange peels, which creates an intense and natural flavor with a sweet and bitter taste when mixed with 53% Chocolate Santander, 65% Chocolate Santander and 70% Chocolate Santander. It’s exquisite!.

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