Portal de Murcia
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Gastronomy Degree from the Catholic University of Murcia held this morning in the Hall Brothers Rock gastroLAB (Campus of Los Jerónimos) a tasting of different types of chocolate hand chocolate master Tino Helguera, and Juan Antonio Serrano Lopez, named best pastry chef in Spain in 2011. The chocolate brand Cacao Barry has been commissioned to provide the raw material for the present could enjoy this activity.
A chocolate tasting, they have also Gastronomy students attended, accompanied by teachers and Adela Gómez Pablo Abellán, students of other courses such as physiotherapy students or Teaching.
In this tasting cocoa have been present for an hour and a half, 14 different types of chocolate originating from different countries, such as Peru, Ecuador, Cuba., Tanzania, Venezuela, Santo Domingo, Mexico and Papua New Guinea, among others.
Attendees were able to also taste two white chocolates, one of them considered the world's best black or chocolate hazelnut and caramel.
This day, which is within the Sensory Analysis course aimed at freshmen title, first opened its doors to people outside this degree.
The next activity that will be carried out by the Food Grade UCAM, will be on December 9, at the Center for Tourism Qualification Murcia, in the 'Entre Chefs' cycle in the presence of a Michelin star chef Kiko Moya.
Source: UCAM
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