For 18 years, for the Day of the Fatherland, he has prepared this delicacy that is not lacking in the traditional breakfast before the parade. This time, he revealed some “secrets” of crafting.
For 18 years, for the Day of the Fatherland, he has prepared this delicacy that is not lacking in the traditional breakfast before the parade. This time, he revealed some “secrets” of crafting.
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Samuel (left), the one who knows the most about hot chocolate.
For 18 years he has been preparing the “chocolate of 25” that the mayor shares with representatives of city institutions. Samuel Madrea is part of the kitchen staff of the municipality and works in the Deliberative Council, his chocolate is also a tradition that he delights those who try it.
In dialogue with AM 1050, Samuel told the secrets that make this drink a delicacy at the national breakfast. “I prepare it taking care as long as it doesn’t stick to the pot and it also has certain ingredients that make it cook little by little, it takes about five and a half hours to cook,” he said.
Samuel begins to stir the ingredients in the pot at 4 in the morning, long before the official acts and he used 60 liters of milk, chocolate bar, cocoa, vanilla, cornstarch and other “secrets” that he adds so that ” out a good chocolate with its thick tone”.
He stated that he started making chocolate when he was on campus in the kitchen. “They asked me if I wanted to do it and I said yes, because I also know how to do many other things in the kitchen.”
For 18 years he has been preparing the “chocolate of 25” that the mayor shares with representatives of city institutions. Samuel Madrea is part of the kitchen staff of the municipality and works in the Deliberative Council, his chocolate is also a tradition that he delights those who try it.
In dialogue with AM 1050, Samuel told the secrets that make this drink a delicacy at the national breakfast. “I prepare it taking care as long as it doesn’t stick to the pot and it also has certain ingredients that make it cook little by little, it takes about five and a half hours to cook,” he said.
Samuel begins to stir the ingredients in the pot at 4 in the morning, long before the official acts and he used 60 liters of milk, chocolate bar, cocoa, vanilla, cornstarch and other “secrets” that he adds so that ” out a good chocolate with its thick tone”.
He stated that he started making chocolate when he was on campus in the kitchen. “They asked me if I wanted to do it and I said yes, because I also know how to do many other things in the kitchen.”
