Desarrollo de productos de confitería con chocolate oscuro y la implemantación de vegetales
Ecuador is a country that has wealth in its lands, has a wide variety of organic products and is an exporter of fine cocoa aroma, despite this, the consumption of dark chocolate is very low being the substitute chocolates the most consumed by the population. The aim of this study is to create a line of confectionery products with dark chocolate and vegetables, which are: beetroot, white carrot and sweet potato, for which in the first chapter I will talk about the necessary research of raw materials, being chocolate as the main and vegetables as secondary, to learn more about the origin of these products and continue with the necessary processes. We continue the analysis of the environment in which we will further review the chemical properties of chocolate and vegetables, production costs and the most suitable suppliers for the creation of the final products, in addition to the necessary experimentation for the creation of the product line with their respective focus group and expert validation. Today, small entrepreneurs are entering the world of chocolate and have chosen to use our cocoa as their main raw material. In the third chapter the experimentation was carried out and the necessary results were obtained for the changes that must be made for a good product, the objective in this chapter is the creation of a manual in which to explain everything necessary for its creation, from the necessary rules that govern the law, such as making the packaging and how to take out the necessary certificate by the ARCSA, in addition to the step by step to recreate the products with their respective advice. To result in a confectionery product with great taste, texture and nutritional value.