{"id":2183,"date":"2024-06-18T10:47:15","date_gmt":"2024-06-18T10:47:15","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?page_id=2183"},"modified":"2024-06-18T10:47:16","modified_gmt":"2024-06-18T10:47:16","slug":"turron-de-chocolate","status":"publish","type":"page","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/turron-de-chocolate\/","title":{"rendered":"Turr\u00f3n de chocolate."},"content":{"rendered":"\n<p><strong>Ingredientes ganache:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>360g nata liquida U.H. T. 35% M.G<\/li>\n\n\n\n<li>90g sorbitol cristalizado<\/li>\n\n\n\n<li>90g az\u00facar invertido<\/li>\n\n\n\n<li>40g Jarabe de glucosa<\/li>\n\n\n\n<li>2g sal fina<\/li>\n\n\n\n<li>720g cobertura negra 71% cacao<\/li>\n\n\n\n<li>50g mantequilla anhidrida<\/li>\n<\/ul>\n\n\n\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Disolver el sorbitol y la sal en la nata.<\/li>\n\n\n\n<li>A\u00f1adir a continuaci\u00f3n el resto de az\u00facares y calentar a unos 30\u00b0C.<\/li>\n\n\n\n<li>Verter sobre la mezcla de cobertura y mantequilla anhidrida fundidas.<\/li>\n\n\n\n<li>Emulsionar correctamente.<\/li>\n<\/ul>\n\n\n\n<p>MONTAJE:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Forrar los moldes con cobertura de <a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/11\/como-atemperar-el-chocolate-proceso-y-temperaturas\/\" target=\"_blank\" rel=\"noreferrer noopener\">chocolate atemperada <\/a>al 70% de cacao.<\/li>\n\n\n\n<li>Disponer el relleno dentro a unos 30\u00baC. <\/li>\n\n\n\n<li>Esperar unas horas hasta una correcta crista\u00adlizaci\u00f3n del relleno.<br>Tapar con cobertura negra.<br>Decorar pistoleando los moldes con la pintu\u00adra de su propio color.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes ganache: Elaboraci\u00f3n MONTAJE:<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2183","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Turr\u00f3n de chocolate.<\/title>\n<meta name=\"description\" content=\"Ingredientes ganache: 360g nata liquida U.H. 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