30 Jan 2020 2264
PortoBay Hotels & Resorts PortoBay Hotels & Resorts
#events #tips

It smells good, it smells like .. chocolate !!

Chocolate !! Few foods arouse such passion and fascination as this cocoa derivative. Whether it’s milk, white, bitter or dark, most people can’t resist the opportunity to taste good chocolate.

The history . ..

Its origins date back at least three thousand years, to a time when the Aztec civilization dominated the region from Mexico to South America. They found that the cocoa seed could be made into a bitter drink, capable of combating fatigue. The first chocolate was considered so important that it was only consumed by kings, nobles and warriors, as well as being offered as a sacrifice to the gods.
Over the centuries, chocolate became increasingly popular as travellers from around the world arrived in the region, and took it back to their own people. So what was once sacred became the confection we know today and can find in any local shop.


The event

It’s at New Year that chocolate reigns supreme at PortoBay hotels in Madeira !!  In the main entrance, the floral arrangements are adorned with chocolate flourishes and sweet sculptures can be seen dotted around. The kitchens are busy preparing truffles, chocolate cups, cocktails and themed dinners . .. During the week of the event there are tastings, massages with chocolate oil, workshops, demonstrations and degustations . .. Check the dates for the next event at www.experiences.portobay.com

If you like chocolate, you won’t be able to resist !!

The tips of PortoBay Chefs . ..

1. Dark chocolate goes very well with spices like curry, turmeric, black pepper and even chilli. (Chef Ricardo Cabrita, PortoBay Falésia)

2. You should never add liquid (liqueurs, wine, etc.) directly to chocolate when baking. (Chef Luís Silva, Pastry chef at Vila Porto Mare)

3. Chocolate hates heat, so when cooking at home avoid the hottest times of the day (Nuno Castro, pastry chef at The Cliff Bay)

4. Never use a fridge or freezer to harden it more quickly. That way the chocolate turns a dull colour with no shine to it. It goes soft and has white pigments, instead of being bright, crispy and crunchy. (Filipe Rato, Pastry chef at PortoBay Liberdade)

5. Dark chocolate is also an antioxidant which helps the circulatory system, unlike milk chocolate. (Chef Ricardo Cabrita, PortoBay Falésia)

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