A centesimal and sensory characterization study of the cocoa and chocolate mousse of the Amorim family

Affective cuisine rescues family legacies and recalls the memory of food from the past and traditional recipe books. Combined with food technology, it provides the development of food products with market value. This study aims to characterize the centesimal composition and sensory aspects of a traditional regional family dessert based on cocoa and chocolate, as well as demonstrate the technical and marketing feasibility of this preparation. Its materials and methods involve research and experimental procedures, with document analysis, tasting tests and centesimal calculations from the TACO Table. The three-generation Amorim Family Cookbook provided the basic recipe for this study. Five tasting and sensory characterization tests were performed, followed by the elaboration of a technical sheet and attack plan. As a result, a dessert named Amorim Family Cocoa and Chocolate Mousse was obtained, at high rotation, from 395 g of condensed milk, 395 g of cream, 300 g dark chocolate, 20 g cocoa nibs and 50 g cocoa powder, conditioned in plastic containers, 100 g of which has an energy value of 354 Kcal or 1,486 J with 33 g carbohydrates, 5.1 g protein, 18.4 g total fat, 12.0 g of saturated fat, 0 g trans fat, 2.27 g of dietary fiber, and 74 mg of sodium. Regarding the Daily Reference Values, it was obtained: energy value, 16%; carbohydrates, 11%; protein, 9%; total fat, 33%; saturated fat, 54%; trans fat, 0%; dietary fiber, 9%; and sodium, 3%. Therefore, the dessert showed technical and market viability by valuing traditional family recipes of cocoa and chocolate. The preparations obtained averages higher than 9.0 in the tasting tests of sensory attributes, being classified as fully satisfactory. Thrift consumption is recommended due to its high lipid content, and its inclusion in menus will give restaurants and events a competitive edge.