{"id":73868,"date":"2012-03-14T10:35:14","date_gmt":"2012-03-14T10:35:14","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-textures-de-xocolata"},"modified":"2012-03-14T10:35:14","modified_gmt":"2012-03-14T10:35:14","slug":"recepta-textures-de-xocolata","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/recepta-textures-de-xocolata","title":{"rendered":"Textures de xocolata"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p><em>Per al fondant<\/em>:<br \/>\n250 g de cobertura negra al 70%<br \/>\n200 g de mantega<br \/>\n80 g de sucre en pols<br \/>\n4 ous<\/p>\n<p><em>Per al crem\u00f3s<\/em>:<br \/>\n315 g llet sencera<br \/>\n315 g nata al 35% de greix<br \/>\n75 g de sucre<br \/>\n275 g de cobertura al 70%<br \/>\n4 vermells d&#8217;ou<br \/>\n1 full de gelatina<\/p>\n<p><em>Per a la sopa de xocolata blanca<\/em>:<br \/>\n100 g llet sencera<br \/>\n50 g nata<br \/>\n15 g Maicena<br \/>\n75 g xocolata blanca<br \/>\n25 g sucre<\/p>\n<p><em>Per a la teula de xocolata<\/em>:<br \/>\n50 g de cobertura de xocolata amb llet<\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>Comen\u00e7am amb el fondant. Fonem la mantega i la cobertura al bany maria. Mentre es fon separam el vermell del blanc d&#8217;ou, muntam el blanc de l&#8217;ou a punt de neu amb una mica de sucre. Ho reservam a la gelera. Despr\u00e9s muntam els vermells d&#8217;ou amb la sucre restant i ho reservam. Quan la mantega i la cobertura estan fusos i han davallat una mica la temperatura<br \/>\nmesclam primer amb el vermell esponjat i hi afegim en dues vegades el blanc d&#8217;ou muntat a punt de neu. Ho colocam dins el motlle desitjat al forn a 180\u00bac, durant 20 minuts aproximadament. Ens ha de quedar dur per fora i una miqueta crem\u00f3s a l&#8217;interior per\u00f2 consistent.<\/p>\n<p>Per al crem\u00f3s, encalentim la nata, la llet i el sucre. En un bol a part hem de tenir els vermells batuts i quan la mescla estigui calenta ho hem de mesclar amb els vermells i tornar-ho a posar al foc. Quan hagi espessit una mica ho posam amb la cobertura i ho remenam fora del foc fins que es fongui del tot juntament amb la gelatina previ\u00e0ment hidratada amb aigua. Ho deixam reposar tot a la gelera m\u00ednim 24 hores.<\/p>\n<p>Per a la sopa de xocolata blanca, reservam una mica de llet per dissoldre la Maicena. Encalentim la nata, la llet i el sucre i quan estigui a punt de bullir, hi afegim la Maicena i ho remenam perqu\u00e8 no s&#8217;aferri. Quan hagi agafat la textura d&#8217;una crema lleugera ho retiram del foc i ho mesclam amb la cobertura blanca. Ho reservam a la gelera tapat.<\/p>\n<p>Per a la teula de xocolata, fonem la cobertura al microones amb cura que no es cremi i ho estenem entre 2 l\u00e0mines de paper film (paper transparent de cuina)i ho reservam a la gelera perqu\u00e8 torni fort.<\/p>\n<p>Finalment ho muntam. Posam el fondant a la base del plat, a sobre hi posam una bola de crem\u00f3s de xocolata, i a sobre del crem\u00f3s, la teula clavada i banyam amb la sopa. Per acabar hi tiram pols de cacau i ho decoram amb una fulleta de menta i algunes fruites vermelles. Bon profit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comen\u00e7am amb el fondant. Fonem la mantega i la cobertura al bany maria. Mentre es fon&hellip;<\/p>\n","protected":false},"author":12,"featured_media":47962,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[],"concurs-mossegades":[],"dificultat":[1532],"ingredient":[],"plat":[1493],"preu-per-racio":[1695],"receptes-tematiques":[],"temps-de-preparacio":[1507],"coauthors":[],"class_list":["post-73868","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","dificultat-mitjana-de","plat-postres-de","preu_per_racio-entre-2-i-5-euros-de","temps_de_preparacio-entre-1-i-2-hores-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Textures de xocolata - Gastron\u00f2micament<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/de\/recepta\/recepta-textures-de-xocolata\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Textures de xocolata - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Comen\u00e7am amb el fondant. 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