\n\n\n\n\n\n\n\n\nWelcome to the Captain’s Corner. Take a close look at the collection of original artifacts from the iconic Concorde aircraft, where part of the passengers’ refined experience was savoring the world’s finest chocolates at Mach 2 speed.<\/p>\nHere, we tell you the story of Captain Scott, who, in 1996, managed to travel from New York to London in less than three hours.<\/p>\nLegend has it that before every flight on the legendary supersonic plane, the Captain followed a ritual: he would let a dark chocolate bonbon melt in his mouth, reminding him of the days in his grandmother\u2019s kitchen, where he first learned to appreciate the purest cacao.<\/p>\nAt 56,000 feet<\/strong>, while passengers enjoyed bonbons made from the finest cacao, Scott admired the designs of the most sophisticated menus and kept them for his collection. His favorite was the one from The Cocoa Merchant<\/em>.<\/p>\nOne day, a renowned Swiss chocolatier boarded the Concorde and gifted him a 85% cacao bar<\/strong> with notes of black cherry and pink peppercorn<\/strong>. Scott smiled and, after landing, remarked:“We fly at the speed of sound, but some pleasures must be enjoyed slowly.”<\/em><\/p>\nWhen the Concorde took its final flight in 2003<\/strong>, Captain Scott was in the cockpit, with his inseparable box of chocolates.<\/p>\nThough the aircraft landed forever, his passion for cacao remains with him every day\u2014just as it does for many of us.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2025\/03\/Asset-2.png” title_text=”Asset 2″ align=”center” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_code _builder_version=”4.27.2″ _module_preset=”default” custom_css_free_form=”.audio {|| display: flex;|| align-items: center;|| justify-content: center!important;||}” global_colors_info=”{}”]<\/p>\n <\/audio> <\/div>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|on” _builder_version=”4.27.2″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2025\/03\/Asset-2.png” title_text=”Asset 2″ align=”center” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_code _builder_version=”4.27.2″ _module_preset=”default” custom_css_free_form=”.audio {|| display: flex;|| align-items: center;|| justify-content: center!important;||}” global_colors_info=”{}”]<\/p>\n <\/audio> <\/div>\n[\/et_pb_code][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_font=”Caslon Antique|300|||||||” header_text_color=”#000000″ header_2_font=”Lora||||||||” header_2_line_height=”1.2em” header_2_font_size_tablet=”” header_2_font_size_phone=”36px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n16. The captain’s corner<\/h2>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_text_color=”#000000″ global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n\n\nWelcome to the Captain’s Corner. Take a close look at the collection of original artifacts from the iconic Concorde aircraft, where part of the passengers’ refined experience was savoring the world’s finest chocolates at Mach 2 speed.<\/p>\nHere, we tell you the story of Captain Scott, who, in 1996, managed to travel from New York to London in less than three hours.<\/p>\nLegend has it that before every flight on the legendary supersonic plane, the Captain followed a ritual: he would let a dark chocolate bonbon melt in his mouth, reminding him of the days in his grandmother\u2019s kitchen, where he first learned to appreciate the purest cacao.<\/p>\nAt 56,000 feet<\/strong>, while passengers enjoyed bonbons made from the finest cacao, Scott admired the designs of the most sophisticated menus and kept them for his collection. His favorite was the one from The Cocoa Merchant<\/em>.<\/p>\nOne day, a renowned Swiss chocolatier boarded the Concorde and gifted him a 85% cacao bar<\/strong> with notes of black cherry and pink peppercorn<\/strong>. Scott smiled and, after landing, remarked:“We fly at the speed of sound, but some pleasures must be enjoyed slowly.”<\/em><\/p>\nWhen the Concorde took its final flight in 2003<\/strong>, Captain Scott was in the cockpit, with his inseparable box of chocolates.<\/p>\nThough the aircraft landed forever, his passion for cacao remains with him every day\u2014just as it does for many of us.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.2″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][difl_divider divider_type=”dotted” use_image_as_icon=”on” image_as_icon=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2024\/10\/cropped-Logo-Vertical.png” image_as_icon_width=”85px” divider_line_color=”#000000″ separetor_margin=”|15px||15px|false|true” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/difl_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.27.2″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2025\/03\/Cocoa-en-polvo.png” title_text=”Cocoa en polvo” force_fullwidth=”on” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_code _builder_version=”4.27.2″ _module_preset=”default” custom_css_free_form=”.audio {|| display: flex;|| align-items: center;|| justify-content: center!important;||}” global_colors_info=”{}”]<\/p>\n <\/audio> <\/div>\n[\/et_pb_code][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_font=”Caslon Antique|300|||||||” header_text_color=”#000000″ header_2_font=”Lora||||||||” header_2_line_height=”1.2em” header_2_font_size_tablet=”” header_2_font_size_phone=”36px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n17. Cocoa powder<\/h2>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_text_color=”#000000″ global_colors_info=”{}”]<\/p>\nIn 1828, the Dutchman Van Houten developed a revolutionary method to extract cocoa butter from the beans, resulting in a fine powder that could be more easily mixed with water or milk.<\/span><\/p>\nThis process led to the invention of cocoa powder and included “alkalization,” which helped achieve a smoother, less acidic flavor.<\/span><\/p>\nFollowing the development of cocoa powder, metal tins became popular as they provided effective protection against moisture, which was essential for maintaining product quality. Some brands began selling their cocoa powder in cylindrical tins of various sizes with airtight lids.<\/span><\/p>\nDuring the 20th century, the consumption of cocoa powder became a global phenomenon, with brands exporting their products to markets worldwide.<\/span><\/p>\nCocoa powder tins and boxes were decorated with familiar images and animated characters to attract younger consumers, especially in America and Europe.<\/span><\/p>\nWho could forget the famous Cola Cao or Milo chocolate drink at breakfast time!<\/span><\/p>\nWe invite you to listen to the following explanation from the museum rooftop, admiring our latest showcase while enjoying an extraordinary view of the city.<\/span><\/p>\n
\n\n\n\n\n\n\n\n\nWelcome to the Captain’s Corner. Take a close look at the collection of original artifacts from the iconic Concorde aircraft, where part of the passengers’ refined experience was savoring the world’s finest chocolates at Mach 2 speed.<\/p>\nHere, we tell you the story of Captain Scott, who, in 1996, managed to travel from New York to London in less than three hours.<\/p>\nLegend has it that before every flight on the legendary supersonic plane, the Captain followed a ritual: he would let a dark chocolate bonbon melt in his mouth, reminding him of the days in his grandmother\u2019s kitchen, where he first learned to appreciate the purest cacao.<\/p>\nAt 56,000 feet<\/strong>, while passengers enjoyed bonbons made from the finest cacao, Scott admired the designs of the most sophisticated menus and kept them for his collection. His favorite was the one from The Cocoa Merchant<\/em>.<\/p>\nOne day, a renowned Swiss chocolatier boarded the Concorde and gifted him a 85% cacao bar<\/strong> with notes of black cherry and pink peppercorn<\/strong>. Scott smiled and, after landing, remarked:“We fly at the speed of sound, but some pleasures must be enjoyed slowly.”<\/em><\/p>\nWhen the Concorde took its final flight in 2003<\/strong>, Captain Scott was in the cockpit, with his inseparable box of chocolates.<\/p>\nThough the aircraft landed forever, his passion for cacao remains with him every day\u2014just as it does for many of us.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.2″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][difl_divider divider_type=”dotted” use_image_as_icon=”on” image_as_icon=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2024\/10\/cropped-Logo-Vertical.png” image_as_icon_width=”85px” divider_line_color=”#000000″ separetor_margin=”|15px||15px|false|true” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/difl_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.27.2″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/museocasacoronel.com\/wp-content\/uploads\/2025\/03\/Cocoa-en-polvo.png” title_text=”Cocoa en polvo” force_fullwidth=”on” _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_code _builder_version=”4.27.2″ _module_preset=”default” custom_css_free_form=”.audio {|| display: flex;|| align-items: center;|| justify-content: center!important;||}” global_colors_info=”{}”]<\/p>\n <\/audio> <\/div>\n[\/et_pb_code][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_font=”Caslon Antique|300|||||||” header_text_color=”#000000″ header_2_font=”Lora||||||||” header_2_line_height=”1.2em” header_2_font_size_tablet=”” header_2_font_size_phone=”36px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n17. Cocoa powder<\/h2>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_text_color=”#000000″ global_colors_info=”{}”]<\/p>\nIn 1828, the Dutchman Van Houten developed a revolutionary method to extract cocoa butter from the beans, resulting in a fine powder that could be more easily mixed with water or milk.<\/span><\/p>\nThis process led to the invention of cocoa powder and included “alkalization,” which helped achieve a smoother, less acidic flavor.<\/span><\/p>\nFollowing the development of cocoa powder, metal tins became popular as they provided effective protection against moisture, which was essential for maintaining product quality. Some brands began selling their cocoa powder in cylindrical tins of various sizes with airtight lids.<\/span><\/p>\nDuring the 20th century, the consumption of cocoa powder became a global phenomenon, with brands exporting their products to markets worldwide.<\/span><\/p>\nCocoa powder tins and boxes were decorated with familiar images and animated characters to attract younger consumers, especially in America and Europe.<\/span><\/p>\nWho could forget the famous Cola Cao or Milo chocolate drink at breakfast time!<\/span><\/p>\nWe invite you to listen to the following explanation from the museum rooftop, admiring our latest showcase while enjoying an extraordinary view of the city.<\/span><\/p>\n