{"id":4453,"date":"2018-12-05T19:39:10","date_gmt":"2018-12-05T18:39:10","guid":{"rendered":"https:\/\/blog.uchceu.es\/enfermeria\/?p=4453"},"modified":"2018-12-10T12:27:29","modified_gmt":"2018-12-10T11:27:29","slug":"con-los-5-sentidos-taller-cata-de-chocolate","status":"publish","type":"post","link":"https:\/\/blog.uchceu.es\/enfermeria\/con-los-5-sentidos-taller-cata-de-chocolate\/","title":{"rendered":"\u201cCon los 5 sentidos\u201d Taller-cata de chocolate"},"content":{"rendered":"<p>Nuestros alumnos de enfermer\u00eda dentro de la asignatura \u201cprevenci\u00f3n y control de la enfermedad\u201d(en la secci\u00f3n de nutrici\u00f3n) han aprendido de la mano de las profesoras Lourdes Bosch ,Carolina Galiana y Caridad Gimeno la historia ,composici\u00f3n y beneficios de la ingesta del chocolate. Con este fin se ha realizado un taller-cata donde se ha valorado varios tipos de chocolate con distintas concentraciones de cacao adem\u00e1s de chocolate con leche,blanco y sin azucares a\u00f1adidos .<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4447\" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/Cata-chocolate-2.jpg\" alt=\"\" width=\"291\" height=\"219\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4448 \" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CATA-2-e1543603000546.jpg\" alt=\"\" width=\"293\" height=\"220\" \/><\/p>\n<p>Cuentan las\u00a0 leyendas, que el dios \u00a0azteca Quetzalc\u00f3atl\u00a0 encarg\u00f3 a los hombres el cultivo y del ma\u00edz y les cedi\u00f3 su consumo . Sin embargo cuando les mostr\u00f3 el \u00e1rbol del cacao fue expulsado del para\u00edso pues era un alimento solo para dioses.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4449 aligncenter\" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO-315x232.jpg\" alt=\"\" width=\"310\" height=\"228\" srcset=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO-315x232.jpg 315w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO-696x512.jpg 696w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO.jpg 700w\" sizes=\"auto, (max-width: 310px) 100vw, 310px\" \/><\/p>\n<p>Los aztecas le daban tanto valor a este \u00e1rbol que\u00a0 empleaban el grano de su fruto como moneda de cambio.<\/p>\n<p>El primer espa\u00f1ol que prob\u00f3 la bebida de\u00a0 cacao fue Cristobal Colon al que le pareci\u00f3 de un sabor\u00a0 amargo y \u00e1spero. Esta bebida\u00a0 era\u00a0 aderezada con pimienta ,ma\u00edz,chile,y p\u00e9talos de flores silvestres y coloreada con achiote(pigmento natural de color rojo-amarillo de la Am\u00e9rica tropical).<\/p>\n<p>Sabemos que cuando Hern\u00e1n Cort\u00e9s lleg\u00f3 a Tenochtitlan fue agasajado con un banquete en el que sirvieron una bebida espumosa al Emperador <em>Moctezuma II<\/em> en copas de oro fino llamada\u00a0 <em>cac\u00e1huatl<\/em>\u00a0(agua con cacao) y que los espa\u00f1oles descubrir\u00edan al mundo con el nombre de chocolate.<\/p>\n<p>En 1585 lleg\u00f3 desde Veracruz el primer barco cargado con cacao al puerto de Sevilla. Desde nuestro pa\u00eds se extendi\u00f3 su consumo por Europa pero solo para \u00a0la aristocracia.<\/p>\n<p>A\u00a0 medida que\u00a0 se expandi\u00f3\u00a0 este producto\u00a0 tanto por la Am\u00e9rica colonial como por Europa \u00a0la bebida empez\u00f3 a prepararse caliente\u00a0y adopt\u00f3\u00a0 condimentos \u00a0\u00a0m\u00e1s\u00a0 al\u00a0 gusto europeo, como la ca\u00f1a de az\u00facar, el an\u00eds y la canela.<\/p>\n<p>Hasta bien entrado el siglo XIX, la forma de despojar los granos de cacao de su \u00a0c\u00e1scara, tostarlos y molerlos era\u00a0pr\u00e1cticamente la misma que usaban los aztecas. \u00a0A partir de la Revoluci\u00f3n Industrial se utiliz\u00f3 \u00a0la prensa hidr\u00e1ulica de Coenraad Johannes van Houten, patentada en 1828 para conseguir \u00a0cacao en polvo\u00a0con una baja proporci\u00f3n de manteca, que se dilu\u00eda mucho mejor en el agua caliente y resultaba m\u00e1s digerible, aunque menos sabroso.<\/p>\n<p>El origen de las barritas de cacao la encontramos en Inglaterra en 1787 donde la familia Fry comenz\u00f3 a mezclar el cacao en polvo con manteca derretida del propio cacao y az\u00facar\u00a0 adapt\u00e1ndo esa masa a un molde. Fueron los primeros productores de lo que conocemos como \u201cchocolate\u201d en tableta . En 1875 encabez\u00f3 la producci\u00f3n en Suiza Henri Nestl\u00e9 quien invent\u00f3 el \u201cchocolate con leche\u201d. Posteriormente otros reposteros como Rudolf Lindt comenzaron la elaboraci\u00f3n de nuevas variantes de chocolates como el \u201cextrafino\u201d. A partir de este momento pasteleros \u00a0suizos como Philippe Suxchard o Jean Tobler crearon sus propias l\u00edneas de producci\u00f3n de este producto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4451\" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO2-229x300.jpg\" alt=\"\" width=\"202\" height=\"265\" srcset=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO2-229x300.jpg 229w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO2.jpg 455w\" sizes=\"auto, (max-width: 202px) 100vw, 202px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4452\" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO3-315x236.jpg\" alt=\"\" width=\"395\" height=\"296\" srcset=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO3-315x236.jpg 315w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/CHOCO3.jpg 352w\" sizes=\"auto, (max-width: 395px) 100vw, 395px\" \/><\/p>\n<p>Los alumnos han aprendido que la riqueza en polifenoles del cacao hace que sea un alimento perteneciente a la rueda de los alimentos antioxidantes y que la recomendaci\u00f3n de consumo es de\u00a0 \u00a01- 2 cucharadas u onzas al d\u00eda.<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-4450 aligncenter\" src=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/RUEDA-ANTIOXIDANTES-315x274.jpg\" alt=\"\" width=\"315\" height=\"274\" srcset=\"https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/RUEDA-ANTIOXIDANTES-315x274.jpg 315w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/RUEDA-ANTIOXIDANTES-696x606.jpg 696w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/RUEDA-ANTIOXIDANTES-534x462.jpg 534w, https:\/\/blog.uchceu.es\/enfermeria\/wp-content\/uploads\/sites\/4\/2018\/11\/RUEDA-ANTIOXIDANTES.jpg 756w\" sizes=\"auto, (max-width: 315px) 100vw, 315px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nuestros alumnos de enfermer\u00eda dentro de la asignatura \u201cprevenci\u00f3n y control de la enfermedad\u201d(en la secci\u00f3n de nutrici\u00f3n) han aprendido de la mano de las profesoras Lourdes Bosch ,Carolina Galiana y Caridad Gimeno la historia ,composici\u00f3n y beneficios de la ingesta del chocolate. Con este fin se ha realizado un taller-cata donde se ha valorado [&hellip;]<\/p>\n","protected":false},"author":485,"featured_media":4498,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-4453","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-formacion"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u201cCon los 5 sentidos\u201d Taller-cata de chocolate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.uchceu.es\/enfermeria\/con-los-5-sentidos-taller-cata-de-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cCon los 5 sentidos\u201d Taller-cata de chocolate\" \/>\n<meta property=\"og:description\" content=\"Nuestros alumnos de enfermer\u00eda dentro de la asignatura \u201cprevenci\u00f3n y control de la enfermedad\u201d(en la secci\u00f3n de nutrici\u00f3n) han aprendido de la mano de las profesoras Lourdes Bosch ,Carolina Galiana y Caridad Gimeno la historia ,composici\u00f3n y beneficios de la ingesta del chocolate. 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