Biscuit Cake with Venezuelan Cocoa Pastry Cream and Gelatin.

Offer you this time to prepare an unusual sweet dessert recipe "Biscuit Cake with Pastry Cream of Venezuelan Cocoa and Gelatin." I tell you that it is simple to prepare this cake called in Marquee country with great flavor and colorful delicious, nutritious and natural this rich sweet combined sweet biscuits pastry cream with Venezuelan cocoa one of the proven over the years as one of the best of the world and jelly that is a collagen supplier; This cake is an exquisite dessert that I assure you will love ideal so I will do it and you can prepare it at any date to be shared in families and friends, you will not regret obviously certify this exquisite and secret culinary recipe.

centuries, experts have agreed on a basic reality: Venezuelan cocoa is the most tasty and aromatic in the world and Chocolates.

Chocolate is made with the grains of a beautiful tropical plant with a very suggestive name: Theobroma cacao, "the food of the gods." Cocoa grows in the hot and humid forests around the world, sheltered by canopies of taller trees.

A mature plant can give twenty to forty ears a year. Each ear contains twenty to forty almond grains, wrapped in a marble-colored gelatinous substance with a delicious bitter taste. Depending on its variety, a cocoa plant can produce one to three kilos of dried grains per year.

Spanish conquerors became fascinated with the chocolate drinks they tasted in Mayan and Aztec lands. His detailed accounts contributed to the association of cocoa with Mexico. However, the place of birth of cocoa is South America.