Chefs gather in Quito Ecuador showing new fusions of cacao and other foods

Posted on October 27, 2014 • Filed under: Culture, Ecuador reported Famous chefs gathered at the University of the Americas School of Gastronomy in Quito for an international fair showcasing new dishes of national and international cuisine in which the main feature was the inclusion of cacao in the recipe. Chocolate, the gods’ brew in indigenous Latin American religions, is not limited to desserts anymore and spills into international haute cuisine.Ecuadorian chef Carlos Gallardo de la Puente, one of the experts at the fair, introduced chocolate-filled ravioli with maracuya (Passiflora quadrangularis) sauce, a garnish of blueberry-lie mortino (Vaccinium corymbosum), caramelized quinoa and edible roses. Another novelty was pan sauteed shrimp with chocolate scraps flambeed in liquor and then cooked in their own juices, and served with fried corn and garnished with small orchid petals. Read Article


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