{"id":297955,"date":"2021-08-31T13:42:45","date_gmt":"2021-08-31T16:42:45","guid":{"rendered":"https:\/\/anba.com.br\/?p=297955"},"modified":"2021-09-02T17:04:31","modified_gmt":"2021-09-02T20:04:31","slug":"camel-milk-chocolate-launched-in-brazil","status":"publish","type":"post","link":"https:\/\/anba.com.br\/en\/camel-milk-chocolate-launched-in-brazil\/","title":{"rendered":"Camel milk chocolate launched in Brazil"},"content":{"rendered":"

S\u00e3o Paulo \u2013 This month, the Mission Chocolate<\/a> brand launched a limited-edition camel milk chocolate bar. In just three weeks of sale, the brand\u2019s founder, Arcelia Gallardo, needed to produce more to secure stock for a few more days. \u201cWe made another \u2018batch\u2019 to be able to serve customers. It was very well received and, if we have high demand, we can scale it to a larger edition,\u201d said the chocolati\u00e8re.<\/p>\n

The bar is on sale at the brand\u2019s online store, which ships to Brazil and other countries. The launch is part of the \u2018Faces of Brasil\u2019 [\u2018Rostos do Brasil\u2019] project. The chocolate specialist aims to create a bar for each of the communities composing Brazil. Camel milk chocolate represents the Arabs, especially Syrians and Lebanese, who make up Brazilian culture, especially since the immigration in the 19th and 20th centuries. This was the project\u2019s first launch; it will also have products with ingredients to pay tribute to African, native, and Japanese people, among others. \u201cThis product line will help to inform abroad what the faces of Brazil are,\u201d said Gallardo, who is North American and has clients in Europe and the United States.<\/p>\n

\"\"<\/a>
The chocolate bar made with camel milk from Dubai has 61% Brazilian cocoa<\/em><\/figcaption><\/figure>\n

Camel milk brings a creamier texture to the chocolate. \u201cFor me, it is like a milk much more \u2018straight from the farm,\u2019 I feel a lot of freshness in the bar,\u201d explains the specialist. For the recipe, she needed to import powdered camel milk from Dubai. \u201cWe had to buy from abroad, but I am looking for someone in Brazil to supply this milk; I know there must be this person. And it would be great to keep producing it,\u201d she said.<\/p>\n

The search for national ingredients is one of the pillars of the brand. All Mission cocoa suppliers are Brazilian, mainly from the states of Bahia and Par\u00e1.<\/p>\n

This was one of the reasons why the specialist, born in Los Angeles, US, has been based in Brazil for seven years. \u201cWe moved here with the idea of exploring the cocoa world because Brazil is the only country in the world that produces a lot but consumes everything it produces. It is even necessary to import cocoa because Brazilians like it a lot, and it has created a solid market,\u201d reveals the specialist, who has in the bean-to-bar movement one of the pillars of her brand \u2014 the bean-to-bar advocates buying cocoa directly from producers, without intermediaries.<\/p>\n

Beyond the hazelnut<\/strong><\/p>\n

Coming to Brazil, where the brand has a factory, allowed the founder to work closely with cocoa production and find the public for her delicacies in the country. \u201cI wanted to make chocolate with a story, and not just another hazelnut bar, because the whole world already does it. In Brazil, there are so many nuts and fruits, it would not be nice to use hazelnuts if Brazilians had not even tasted what is here,\u201d reveals Gallardo.<\/p>\n

\"\"<\/a>
The chocolati\u00e8re constantly visits cocoa farms in Brazil and around the world<\/em><\/figcaption><\/figure>\n

Hence, she dedicated herself to the mission of creating entirely new products. And preferably with native ingredients. \u201cI started with the \u2018Brazilian Biomes\u2019 line. Chocolates with umbu and baru were some of the first, and I thought the combination was wonderful. All harvested in family farms, on wild and organically grown plants. I thought: my God, this has a much cooler story than a hazelnut,\u201d she said about the editions of chocolates with fruits from the Caatinga and Brazilian nuts, respectively.<\/p>\n

Creating a recipe can take up to a year, from choosing ingredients and tasting to the final production. \u201cToday, there are producers in Brazil who manage to separate cocoa lots, and, with that, I can order cocoa with high acidity, or just sweetness, and choose between different varieties,\u201d revealed Gallardo on the evolution of the Brazilian cocoa production chain, which has gained momentum in the last five years.<\/p>\n

\"\"<\/a>
The brand has several options of chocolate bars, in addition to selling cocoa husk for infusions<\/em><\/figcaption><\/figure>\n

Another creation of the entrepreneur was chocolates with Brazilian desserts. Among the delicacies were papaya cream, rice pudding, honey bread, dulce de leche, and peanut pa\u00e7oca. \u201cI thought it was wonderful to convert these flavors into a bar, ship it abroad, and Americans and Europeans ask me, \u2018What is rapadura? What is pa\u00e7oca?\u2019\u201d she contemplates.<\/p>\n

The specialist also travels the world learning and teaching about chocolate. Among the 23 countries she visited, it was in Morocco she came into contact with camel farming. In the native communities she visited, the American taught recipes to add value to the local women\u2019s products, still maintaining the local tools and traditions.<\/p>\n

Gallardo explains the chocolate itself was first produced in Mexico, despite the plant being of Amazonian origin. \u201cMaybe because the indigenous people further south had already discovered guaran\u00e1 and mate. And for the people of Mexico, chocolate was the first [energetic] stimulant. So, while they created chocolate there, people from the Amazon produce more cocoa-based beverages. There are many recipes, and each family has its method of making them. It is a lot of learning, and I want to make [this exchange] in all the countries I can,\u201d says the specialist.<\/p>\n

Quick facts:<\/strong><\/p>\n

Camel milk chocolate 61% | DARK CAMEL 60G
\nBRL 30.00<\/p>\n

Where to buy: https:\/\/www.missionchocolate.com.br\/<\/a><\/p>\n

Translated by El\u00fasio Brasileiro<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The limited-edition chocolate is for sale at Mission Chocolate\u2019s online store. The brand\u2019s founder, Arcelia Gallardo, launched a camel milk chocolate as part of its project to honor the communities composing Brazil\u2019s ethnicity, starting with the Arabs.<\/p>\n","protected":false},"author":2324,"featured_media":297921,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,3066],"tags":[6009,23408,23409,23402,6593,19938,34469,23410,19937,23403,23407,2268,23411,23405,23406,35086,23404,23401,3656,23412],"class_list":{"0":"post-297955","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-society","9":"tag-arab-community","10":"tag-arcelia-gallardo-en","11":"tag-baru-en","12":"tag-caatinga","13":"tag-camel-milk","14":"tag-chocolate-en","15":"tag-comunidade-arabe-2-en","16":"tag-cupuacu-en","17":"tag-fine-chocolate","18":"tag-handmade-chocolate","19":"tag-honey-bread","20":"tag-lebanese","21":"tag-mission-chocolate-en","22":"tag-native-brazil","23":"tag-natural-in-brazil","24":"tag-pao-de-mel-en","25":"tag-premium-chocolate","26":"tag-rice-pudding","27":"tag-syrians","28":"tag-umbu-en"},"wps_subtitle":"The limited-edition chocolate is for sale at Mission Chocolate\u2019s online store. The brand\u2019s founder, Arcelia Gallardo, launched a camel milk chocolate as part of its project to honor the communities composing Brazil\u2019s ethnicity, starting with the Arabs.","_links":{"self":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/297955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/users\/2324"}],"replies":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/comments?post=297955"}],"version-history":[{"count":0,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/297955\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media\/297921"}],"wp:attachment":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media?parent=297955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/categories?post=297955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/tags?post=297955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}