En nuestro último post os contamos cómo surgió añadir el servicio de pastelería al de la tradicional panadería que fundaron nuestros antepasados. El tesón de Enriqueta y su profesionalidad hicieron que, hoy en día, no se entienda nuestro negocio sin una gran vitrina de dulces, pero durante estos últimos años se ha unido una nueva sección a esas vitrinas, ¡la del chocolate!
Pasión por el chocolate
No sabríamos deciros cuándo surgió esa pasión por el chocolate, pero lo que sí podemos deciros es que Damián Ramos, Sebastián Guerrero y el resto del equipo se esfuerza día a día por aprender técnicas, experimentar con formas y probar combinación de sabores para dar al chocolate ese «algo más» que caracteriza a nuestras elaboraciones.
El valor especial de nuestra corta tradición chocolatera es el deseo de mejorar y la condición autodidacta de todo nuestro trabajo. Numerosas horas de lectura, de investigación, de asistencia a eventos, de preguntas, de experimentos… Todo eso hace que nuestro trabajo sea único y reconfortante, y cuando mostráis interés, nos felicitáis o nos pedís cosas nuevas sentimos un orgullo tremendo.
¿Por qué no todo el mundo se dedica al chocolate?
Cada especialidad que podéis encontrar en Pastelería Ramos tiene su arte y dificultad, pero la del chocolate es un poco más por la cantidad de factores que hay que tener en cuenta para trabajarlo.
Lo más específico a tener en cuenta es el templado del chocolate. Se trata de un proceso que consiste en llevarlo a temperaturas determinadas (calor-frío-calor) para controlar la cristalización de la manteca del cacao con el fin de darle la consistencia, brillo y acabado que queremos que veáis en nuestras vitrinas.
Además de eso, hay que aprender a darle forma y retirarlo de los moldes en el momento adecuado, colorear adecuadamente, combinar sabores… es un arte, desde luego, y nuestros expertos chocolateros lo dominan de maravilla.
Resultados y objetivos
Los resultados ya podéis verlos en nuestras vitrinas, nuestra tienda online y en los trabajos que os vamos presentando por temporadas, como nuestros bombones de San Valentín o nuestras monas de pascua.
El objetivo es seguir aumentando nuestra visibilidad como chocolateros en Málaga y Andalucía, acudir y presentar nuestras elaboraciones en eventos y certámenes cuando se nos permita y aprender, aprender y aprender. Es un trabajo tedioso y milimétrico, pero los resultados son increíbles y la reacción de vosotros, nuestros clientes y el público en general, es muy gratificante. ¡Gracias por darnos tanta fuerza!
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