Xocolatl, chocolate a la taza or ceremonial cocoa: what is the chocolate we eat in Spain like?
- 11:00 - 11:40
- Business Pass
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How has it been that chocolate a la taza is still drunk in traditional places and its leap has been to speciality cafés and cocoa ceremonies. Is there an opportunity for growth in this product that has already been around for hundreds of years?
Elizabeth Vazquez Rodríguez
Pastry Chef Specialising in Chocolate
Elizabeth Vázquez Chocolatier