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Discover these combinations with chocolate

Posted on by factoria

What combinations with chocolate do you know? Surely, now that you have to spend more time at home, you are devoting more time to cooking, just like many people! And... what better way to innovate than learning how to use chocolate in different recipes? Today, at AlterNativa3, we're going to innovate! Keep on reading.

Chocolate and fruits

We start with a combination that won't surprise you, because is there anything more delicious than a fondue with fruit and chocolate? Strawberries, bananas and berries are typical combinations, as are citrus fruits. And I'm sure you've tried chocolate with orange or other versions like the one we have on our website: with lemon and ginger!

Why don't you join us in sharing with us at Instagram your favourite combos?

Spiced chocolate... and meat!

Cinnamon and vanilla are spices that go very well with chocolate, but let's go further! Pepper and cloves, for example, go very well with the cocoa flavour and give it a very special touch.

But how to incorporate this into a more elaborate recipe? Always you can prepare a sauce using chocolate and spices and incorporate into the meat. White meats such as chicken, which are low in fat, are an excellent choice. In fact, because they are mild, they will not overpower the taste of the chocolate.

Chocolate with cheese

And we don't mean cheeses like the mascarpone in tiramisu, although that's possible too! We encourage you to try stronger cheeses, such as a blue or semi-cured. Try combining different types of cheese with more or less pure chocolates and you will discover endless new flavours!

Combinations with chocolate you wouldn't have imagined

The truth is that chocolate can be combined with many different ingredients, but there are some that have particularly caught our attention. Bacon, asparagus, avocado and cauliflower are just some of them.

Of course, if one thing is clear, it is that imagination in the kitchen knows no limits and that the combinations with chocolate are endless! Would you like to share your favourites?

The origin of panellets

Posted on by factoria

Although the origin of panellets is, to a certain extent, uncertain, but there are some beliefs that are quite deep-rooted. The truth is that, with the Castanyada, these delicious sweets become an essential delicacy in our homes. And at AlterNativa3 we wanted to take a look at this tradition.

Panellets are closely linked to Catalan culture, although they have spread to other autonomous communities. Would you like to find out more about where they come from? Read on!

The origin of panellets as an offering to the deceased

It is believed that the origin of panellets dates back to the 18th century, when were made to be taken to the graves of the deceased as an offering.. At that time, the peasants used the dried fruits they had collected. Then they took the sweets to church to bless them and finally they offered them in the cemeteries.

This, of course, was only the beginning. There is evidence that panellets began to be raffled at popular festivals in Barcelona. This happened in 1796, and from then on they became increasingly popular. Little by little, they spread and their heyday came in the 19th century, when the number of cake shops began to proliferate.

What happened next, you know!

European Food Quality Label in 2002

A major milestone in the history of panellets was reached in 2002, when obtained the European Food Quality Label.. In fact, they were the first European product to do so! And of course, they have become a highly prized sweet and, of course, a classic of our traditions.

Nowadays, there are countless recipes. It is true that the traditional recipe is the one with marzipan and pine nuts, but also that we have a great variety of possibilities! With cocoawith coffeeDon't forget to use organic and Fair Trade ingredients so that your panellets are good for both people and the planet!

Tell us: which is your favourite version? Whatever it is, now that you know the origin of panellets, It's time to start preparing them!

Freeze-dried coffee: what is it?

Posted on by factoria

What is freeze-dried coffee?

It is an instant drink which, when it comes into contact with water, recovers its fundamental characteristics in seconds. This coffee is gaining popularity in Spain, where more and more people are consuming it due to its immediacy in preparation and practicality.

How is freeze-dried coffee made?

It requires expert hands, as it is a complex process. We explain it step by step:

  1. TUESTEFirst, the coffee is roasted at high temperatures to obtain its unmistakable aroma, flavour and colour.
  2. MILLINGThe coffee beans are then ground.
  3. EXTRACTIONIt is then placed in closed tanks where it undergoes a solid-liquid extraction process by injecting hot water at high pressure.
  4. CLARIFICATIONAfterwards, the coffee is filtered, cooled by lowering the temperature to the point where ice crystals start to form. Dry air is then added to the extract at low temperature.
  5. FREEZINGFinally, the extract is frozen at approximately -50°C and subjected to a sublimation process. That is, it evaporates under vacuum and temperature.

And... voilà! Finally, we have a freeze-dried coffee.

Now all that remains is to enjoy it by simply adding water, milk or vegetable drink to obtain the infusion again with all the aroma and flavour characteristics perfectly preserved.

Advantages of freeze-dried coffee

The main characteristics of freeze-dried coffee are:

  • You can easily prepare your coffee in an instant.
  • It dissolves easily in both hot and cold water or milk.
  • It can be easily mixed with other products to make more complex drinks (cappuccinos, mochas or coffees with more or less milk).
  • It retains aroma and flavour for longer.

Will any freeze-dried coffee do?

As with all coffees, the most important thing is the origin and type of coffee. That is why, at AlterNativa3, our freeze-dried coffee is 100% Arabica, considered to be the highest quality bean.

Plus, our freeze-dried coffee is organic and Fairtrade, so it takes care of you and the planet. Would you like to try it?

Is freeze-dried coffee the same as soluble coffee?

The freeze-drying process is the method that best preserves the aroma and taste of instant coffee. Unlike soluble coffee, freeze-drying does not undergo any chemical manipulation and is therefore more environmentally friendly and more complex.

To make soluble coffee, the coffee powder is extracted, concentrated and dried and spray-dried. In this process, the aroma and flavour are lost, so they have to be added artificially at a later stage.

In the freeze-drying process, the coffee is deep-frozen. It is then placed in a chamber that dehydrates it directly. In this way, the coffee retains all its organoleptic properties intact.

Discover the history of chocolate

Posted on by factoria

What do you know about the history of chocolate? Surely you have already tried all varieties You have fallen in love with its flavour in all its versions, but... do you know its origin?

At AlterNativa3, we love curiosities! That's why we're going to take a look at some of the most relevant milestones of this delicious delicacy.

The origin of the history of chocolate

As you can imagine, it is difficult to know exactly where chocolate comes from. Some archaeologists have found remains from 1100 BC to 800 BC that would indicate Honduras as the place of origin. It is believed that the pods were fermented from cocoa for brewing beer, although the seeds were discarded because of their bitter taste. Later, the seeds would have been used to make a non-alcoholic sparkling beverage consumed on special occasions.

Other sources suggest that cocoa was considered, in pre-Columbian times, a food of the gods. It was reserved for the elite and, in fact, its consumption was forbidden for poor people. Mayas and Aztecs They even incorporated cocoa into their mythology and, in fact, the seeds became an important currency.

Arrival in Europe and the evolution of chocolate to the present day

Columbus had already received cocoa seeds as an offering, and it was Hernán Cortés who sent them to Spain. From here, spread to the rest of Europe and popularising in different countries. However, don't think that we are talking about the popular chocolate bar. At that time, fermented cocoa beans were used to make a drink to which, in addition, interesting properties were attributed. In Europe, to adapt it to the tastes of society, the spices used in America were replaced by milk, honey and sugar.

The leap to France and other countries was only a matter of time. What is not clear is where the first chocolate bars were produced. However, we can say that chocolate and chocolates were already in existence in the middle of the 19th century. Milk chocolate, however, is attributed to Switzerland in 1875.

The Industrial Revolution also played an important role in the production of chocolate. The changes that took place in this respect led to chocolate being produced in large quantities - sometimes, of course, to the detriment of quality.

And now?

Interestingly, this is something we are beginning to reverse today. We are slowly returning to a sustainable and sustainable philosophy. "bean to bar. A philosophy that makes us rely on cooperatives that guarantee a careful production, even if in smaller quantities.

The trend seems to be to go back to the beginning of chocolate's history, when it was a delicacy. What about you? Which variety do you prefer?

How is cocoa transformed into chocolate?

Posted on by factoria

How is cocoa transformed into chocolate? Of course, there is a long process to go from the cocoa plant to those delicious chocolate bars you enjoy so much. Curious about how to get there? Let us summarise the process for you in this article!

How is cocoa transformed into chocolate? Let's start with the processing of the beans.

Obviously, the first step is taken by our cooperatives by harvesting cocoa from the plant and selecting the most suitable beans for this function. The next step is to break the cocoa and ferment the seeds for 5 to 7 days to bring out all the natural aromas.

The beans are then dried and the ones to be roasted are selected. Once the beans are roasted, they are shelled so that only the contents are left to be ground to make chocolate.

And from here... how do you get chocolate?

During the milling processcocoa liquor or paste is obtained, which is then pressed. When pressed, cocoa butter - which is the liquid part - and cocoa cake - which is the solid part - are extracted.

Then it will be time to start mixing the liqueur and cocoa butter with all the ingredients to make the chocolate.. Vanilla or sugar will be used to give a certain sweetness, and powdered milk if we want to make milk chocolate. Keep in mind that at this point the paste will still be granulated, so it will have to go through a cylinder grinder to obtain a more homogeneous mass.

Subsequently we have the conching processDuring this process, the chocolate is worked for days in the cellars to achieve the smooth texture we are looking for. First of all, we have dry conching: here we look for maximum friction to eliminate unwanted angles and roughness. Then there is the liquid conching in which cocoa butter and a natural emulsifier are added. Throughout this process, the paste is kept at a temperature of between 60 and 80º.

Finally, it is tempered - heated from a liquid to a solid state - and moulded into the familiar chocolate bar.

As you can see, the process is not simple, but it is definitely worth it! Now that you know how cocoa is transformed into chocolate, we have to ask you... what is your chocolate favourite?

How to taste coffee?

Posted on by factoria

Have you ever considered coffee tasting? The truth is that we often don't stop to think about what we eat and drink, nor do we analyse the flavours and aromas in our daily lives. Coffee becomes a functional part of our life, our "fuel" for the mornings.

However, it is time for a change of mentality! In our shop you can find a great variety of coffeesfrom different origins and with different nuances. AlterNativa3 would like to explain how to detect these differences.

How to taste coffee? First of all, a change of mentality

Obviously, we all have our preferences for one flavour or another. But, if you are going to do a coffee tasting, it is important to put this to one side. Keep an open mind and you may discover new nuances you would never have thought you would like.

On the other hand, when it comes to capturing these subtle and unique flavours, it is important to have references. If you are already considering a coffee tasting, start to pay attention to what you eat, to consciously taste each food. You may then be able to recognise flavours in coffee that are already part of your regular diet.

Let's get started! How to prepare the coffee sample?

The ideal is to use 10 g coffee per 180 ml waterwhich you have previously heated to 93º C. What you will do, then, is put the ground coffee at medium size in a cup or glass and pour in the hot water, at which point the coffee will swirl upwards.

Very important: don't forget to pick up the fragrance of the coffee first and notice its aroma when you pour in the hot water.

You already have the sample! But how do you taste the coffee now that it is ready?

Analyses all the nuances of coffee

What you will need now is a tasting spoon, but if you don't have one, you can always use a deep spoon. Simply sip the coffee and start analysing the nuances. It is important that you sip rather than drinkThis aerates the coffee and enhances all the flavours and aromas you are looking for.

What the SCA (Specialty Coffee Association) protocol recommends is that you analyse the coffee according to different categories such as fragrance, flavour, body and acidity. Have a pen and paper at hand and score each of these aspects individually.

But do you want to go further? Then use a flavour wheel and keep discarding. At the end of the process, you will be able to taste certain subtle hints that you never knew how to differentiate before. Blackcurrant, pepper... will you be able to distinguish them in your favourite coffee?

Remember that at AlterNativa3 we have right now a promotion in some ground coffees. And we also have a wide variety of coffees, both ground as in grain. Now that you know how to taste coffee, which one do you choose?

Mistakes we make when making coffee

Posted on by factoria

Preparing coffee has become a real daily ritual for many of us. We enjoy it in the morning, in the office while we work and when we meet other people. But do you prepare it correctly? From AlterNativa3 we want to talk to you about some common mistakes.

What is your favourite type of coffee?

This is the first question you should ask yourself. Even if it is not your case, many people would not know how to answer it. We often drink coffee as a social activity and don't stop to think about its nuances.

However, coffee from Colombia will not taste the same as coffee from Nicaragua. Depending on whether we are in the mood for something more intense or milder, one type or another will be better. Therefore, a first step is to get to know the different options available on the market. At AlterNativa3 we have a wide variety of Fairtrade coffees to choose from.

Don't keep your coffee in the cupboard!

If you are one of those people who prefer to buy coffee already ground, it is important not to store it in the cupboard. It will oxidise and lose flavour, so it is best to store it in the cupboard. in an airtight container and in the refrigeratorThe new rules are designed to preserve its nuances.

Water, more important than you think when it comes to coffee making

Do you use tap water when making coffee? This will give a flavour that could mask the more subtle nuances of the coffee. It is therefore important that you pay enough attention to this aspect, so that its minerals do not have a negative effect in this respect.

So how do you prepare coffee correctly?

That said, let's briefly explain how to prepare a good coffee. The first thing to do? Take your favourite coffee out of the fridge and choose a quality water.

When adding coffee to the filter, don't crush it with the spoon. Let it have some air in it so that the water can pass through properly.

Then you move on to the actual preparation of your coffee. One point to note here is that the lid of the coffee maker is merely a safety feature. If you are careful not to spill the coffee, you can prepare your coffee with the lid open. What you get in this way is that, because it takes longer, the water is in contact with the coffee for a longer period of timeso that it takes on more flavour.

And at what temperature to serve it? Ideally, it should be served at 60º C, so that it is at 55º C when it rests in the cup. This is the ideal state to capture all the nuances of each bean.

Now that you know how to make coffee properlyDiscover our Fairtrade coffees on our website, ground o in grain.

Do you know the properties of our gourmet coffee varieties?

Posted on by factoria

Are you one of those people who can't start the day without a cup of coffee? With our gourmet coffee you can give a different touch to your mornings: do you prefer it with chai or with maca and cocoa? Or maybe you prefer to try coffee varieties from different parts of the world. In today's post we want to talk to you about what you get from these three varieties of gourmet coffee.

Kiss me a lot, I love you! And Smile: our gourmet coffee varieties

Bésame Mucho, our coffee with chai

Bésame Mucho is our coffee with chaiand benefits from the properties of this superfood. Chai is a blend of spices that will give your drink an exotic touch, but it also has excellent properties! Did you know that it is a natural aphrodisiac?

It is anti-inflammatory and antioxidant, anti-diabetic and improves cardiovascular health. As if that were not enough, it is associated with the prevention of neurological diseases such as Alzheimer's and Parkinson's disease.

I love you, our coffee with maca and cocoa!

I love you! is accompanied by two superfoods: maca and cocoa. Both are said to have energising and revitalising properties, as well as being natural aphrodisiacs.

Starting the day with this coffee will undoubtedly improve your physical and mental well-being.

Smile, our world coffee

Smile is our coffee for the cosmopolitan, for those who would like to discover the whole world. Combine specialities from Africa, Asia and South Americataking the best from each of them.

The American Arabica beans add intensity, the African Robusta beans round out the blend and the Asian beans add that exoticism that makes it so special.

Which one do you choose? Remember that, until 20 December, you have a 5 % discount on each of them and a 15 % discount if you get the three-pack.End the year with gourmet coffee!

Learn about the benefits of cocoa

Posted on by factoria

Do you know the many benefits of cocoa? Beyond its incredible taste, in all its versions, the truth is that it has numerous advantages for your health. In this article we want to tell you about them.

What are the main health benefits of cocoa?

The truth is that today cocoa is considered a superfoodand there is no shortage of reasons for this. Let's take a look at some of the many benefits it has for your health.

It is antioxidant

Due to its components - such as flavonoids, catechins and polyphenols - it prevents cell damage. As a result, it helps to reduce the likelihood of diseases resulting from oxidative stress.

It is neuroprotective

This is due to its flavonoid content. It improves memory and learning capacity. In fact, it can even prevent neurological diseases such as Alzheimer's disease.

Good for cardiovascular health

It improves blood flow and therefore also reduces blood pressure. It also reduces the build-up of cholesterol, thus also preventing cardiovascular diseases such as arteriosclerosis, which is the narrowing and stiffening of the arteries.

It is beneficial for the skin

It helps to moisturise your skin and is also a natural photoprotector. In this way, it protects your skin from sun damage.

It is useful for preventing diabetes

It makes your body improve glucose metabolism and insulin resistance. Therefore, it is a food that plays a role in the prevention of diabetes.

Get your hands on our pure cocoa with superfoods

You have already seen the many health benefits of cocoa. But why not enrich it with other, equally beneficial foods? Chai, maca and ginger or orange and cinnamon - take your pick!

Remember that until 25 October you can buy them with a 5 % discount or 15 % if you buy a pack of three. See for yourself the many benefits of the cocoa.

May activities that are committed to Fair Trade

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May activities that are committed to Fair Trade:

  • 6/05 to 19/05: FAIR CAFÉ AND FAIR TRADE EXHIBITION: Alzinar School. Campins-Barcelona. Funded by Campins Town Council
  • 6/05 from 11h to 13h: GIGANTIC FAIR TRADE GAMES: Poliesportiu Can Xarau Cerdanyola del Vallès. Funded by the City Council of Cerdanyola del Vallès.
  • 13/05 at 18h: FAIR TRADE CHOCOLATE WORKSHOP: Centre Can Sant Joan . Montcada i Reixach. Funded by Montcada i Reixach City Council.
  • 18/05 at 16h: FAIR TRADE COFFEE TASTING: Festival de Música y Cultura Llatinoamericana QUE NO CUMBIA EL PÁNICO. La Farinera El Clot.
  •  18/05 from 9 to 13h: TERRASSA FAIR TRADE FESTIVAL: Independència municipal market, with a performance by the Minyons de Terrassa. Funded by Terrassa City Council
  • 21/05 and 22/05 at 17:30h: FAIR TRADE CHOCOLATE WORKSHOP: Centre Obert Infantil la Ribera. Montcada i Reixach. Funded by Montcada i Reixach Town Council.
  •  26/04 to 3 May: FAIR CAFÉ AND FAIR TRADE EXHIBITION: Aqua Alba School. Gualba-Barcelona. Funded by Gualba Town Council.

Fair Trade at Biocultura Barcelona

AlterNativa3_Fair Trade at Biocultura Barcelona

BioCultura. Fair of Ecological Products and Responsible Consumption (26th Edition).: Palau Sant Jordi on 9, 10, 11 and 12 May 2019

*Food truck: stand 908 in zone 4

*Stand No. 189 located in Zone 2

Activities at Biocultura Barcelona:

  • 10/05 at 17h: CARING FOR YOU, DISCOVER THEM

In Showcooking 1: Presentation and recipes with the three new cocoa with superfoods by Gina Estapé, Dietician and founder of My Healthy Bites.

  • 10/05 at 10:15h: NEW FAIR TRADE COFFEES FOR THE PROFESSIONAL SECTOR. PRESENTATION AND TASTING

In room 2, Martín Sánchez, master roaster and barista, will present our new on-trade coffees Manifiesto and Colombia.

 

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Alternativa 3 S.C.C.L. ha participado en el Programa de Iniciación a la Exportación ICEX-Next, y ha contado con el apoyo de ICEX, así como con la cofinanciación de Fondos europeos FEDER, habiendo contribuido según la medida de los mismos, al crecimiento económico de esta empresa, su región y de España en su conjunto.
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