We entered the Capilla Vieja chocolate factory and discovered all its secrets. A delicious way to learn part of the history of this site and its people.
The quality of the raw material
The delicacies made at the factory
In the core of Villa General Belgrano
We were invited to pass onto the production area. The chocolate masters were in the middle of the manufacturing process; therefore, we could have a clearer idea about their work. We learnt about the essential steps to make such deliciuos and longed-for chocolate:
Firstly, the pure cacao chocolate blocks from Ecuador are melted and then the chocolate is tempered in order to be molded on a marble worktop. Afterwards, according to the kind of product to be obtained, other ingredients are added, such as milk, coconut butter, almonds, peanuts or fruit. After this process, the chocolate is poured into molds and the chocolate temperature continues to drop until the material is crystallized. Eventually, it is introduced into a low temperature chamber where the chocolate is cooled and hardens until it adopts the final shape in which it will be sold after it is packed.
“There is no magical formula, the key to good chocolate is the quality of the raw material”, Juan Manuel explains among gestures and anecdotes, but he adds: “It is also about effort. There is much work to be done”.
The most coveted chocolates of Capilla Vieja include chocolate bars, terrapins, truffles, chocolates stuffed with almond, hazelnut and other fifteen cream varieties. Besides, it has a large variety of puff pastry alfajores cordobeses bathed in chocolate, of excellent quality and size.
“It is rich in natural antioxidants. It contains phosphorus, magnesium, iron, potasium, calcium and vitamin E, to mention some of its more significant nutritious properties.
Chocolate consumption is not related to acne in any way. Therefore, youths addicted to chocolate may eat it without any worries. It fights the bad cholesterol; but above all things, it improves people's mood,” asserted the specialist at the moment she split a thick bar of chocolate with almonds into two pieces, one of which she proceeded to take into her mouth.
Marcelo Sola Marcelo Sola
Contact of the excursion or tour
Av. Julio A. Roca 176 (5194) Villa General Belgrano, CórdobaTel: +54 3546-462608
Villa General Belgrano