{"id":1977,"date":"2024-03-13T13:04:13","date_gmt":"2024-03-13T13:04:13","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1977"},"modified":"2024-03-15T08:50:03","modified_gmt":"2024-03-15T08:50:03","slug":"coloracion-de-chocolates","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/13\/coloracion-de-chocolates\/","title":{"rendered":"\ud83c\udf08 Colorear chocolates.\u00a0"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83c\udf6dDECORACI\u00d3N DE CHOCOLATE \ud83c\udf82VIRUTAS DE CHOCOLATE de \ud83c\udf08COLORES en THERMOMIX para DECOCAR\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/Ss7JJFC9w80?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Coloraci\u00f3n de chocolates.&nbsp;<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Existen varios tipos de colorantes que se pueden utilizar para colorear el chocolate, algunos de los m\u00e1s comunes son:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Colorantes en gel: Son ideales para te\u00f1ir el chocolate, ya que no contienen agua y no alteran la textura del chocolate.<\/li>\n\n\n\n<li>Colorantes en polvo: Tambi\u00e9n se pueden usar para colorear el chocolate, pero es importante asegurarse de que est\u00e9n formulados espec\u00edficamente para chocolate.<\/li>\n\n\n\n<li>Colorantes en pasta: Son concentrados y suelen ser muy intensos, por lo que se necesita utilizar solo una peque\u00f1a cantidad para obtener un color vibrante.<\/li>\n<\/ol>\n\n\n\n<p>Es importante tener en cuenta que al usar colorantes para chocolate, se debe seguir las instrucciones del fabricante y probar en peque\u00f1as cantidades para lograr el tono deseado sin alterar la calidad del chocolate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfC\u00f3mo se utiliza el colorante liposoluble para el chocolate?<\/h2>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Colorantes liposolubles en #cienciario\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/6G64ysn8pTM?start=13&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Demostraci\u00f3n de un colorante liposoluble.<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-group is-vertical is-layout-flex wp-container-core-group-is-layout-1 wp-block-group-is-layout-flex\">\n<p>El chocolate solo es compatible con <strong>colorante liposoluble<\/strong>, el t\u00e9rmino \u00abliposoluble\u00bb se refiere a una sustancia que se disuelve f\u00e1cilmente en l\u00edpidos o grasas. En el contexto de la qu\u00edmica y la biolog\u00eda, se utiliza para describir compuestos que son solubles en solventes org\u00e1nicos como aceites, grasas o l\u00edpidos, pero no en agua. <\/p>\n\n\n\n<p>Si deseas preparar chocolate de un color espec\u00edfico, debes optar por el chocolate blanco, ya que te permitir\u00e1 alcanzar el color deseado. En cambio, si utilizas chocolate negro, solo podr\u00e1s oscurecerlo, pero no cambiar su color. Adem\u00e1s, el chocolate blanco, aunque lleve ese nombre, en realidad es de color beige y se puede te\u00f1ir con colorante blanco para obtener un tono m\u00e1s puro.<\/p>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chocolate blanco de cobertura<\/li>\n\n\n\n<li>Colorante alimentario liposoluble<\/li>\n\n\n\n<li>Esp\u00e1tula de silicona<\/li>\n\n\n\n<li>Bol<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pasos a seguir para colorear chocolate:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Derrite el chocolate blanco de cobertura en el microondas (de 20 segundos en 20 segundos para mezclarlo y evitar que se queme), ba\u00f1o mar\u00eda o thermomix.<\/li>\n\n\n\n<li>A\u00f1ade el colorante liposoluble y m\u00e9zclalo con el chocolate blanco derretido (poco a poco hasta obtener la tonalidad deseada) con la ayuda de un palillo o escarbadientes, y mezcla con una esp\u00e1tula de silicona hasta integrarlos.<\/li>\n\n\n\n<li>Si deseas un color m\u00e1s intenso, agrega m\u00e1s colorante (pero no excedas la cantidad m\u00e1xima sugerida en la etiqueta del producto). Ten en cuenta que con el tiempo, el color se oscurecer\u00e1.<\/li>\n<\/ol>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large is-resized is-style-default\"><a href=\"https:\/\/amzn.to\/3Tc78Kp\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"529\" height=\"1024\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-31-529x1024.png\" alt=\"\" class=\"wp-image-1984\" style=\"width:165px;height:auto\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-31-529x1024.png 529w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-31-155x300.png 155w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-31.png 692w\" sizes=\"auto, (max-width: 529px) 100vw, 529px\" \/><\/a><figcaption class=\"wp-element-caption\">Colorante liposoluble en polvo<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large is-style-default\"><a href=\"https:\/\/amzn.to\/3PjBEkc\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1004\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-30-1024x1004.png\" alt=\"\" class=\"wp-image-1983\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-30-1024x1004.png 1024w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-30-300x294.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-30-768x753.png 768w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-30.png 1500w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/a><figcaption class=\"wp-element-caption\">Colorante liposoluble l\u00edquido<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Tambi\u00e9n te puede interesar como pintar a pistola con chocolate.<\/h2>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Acabado de Terciopelo o Pulverizado en CHOCOLATE\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/_auBi_1M_kw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Acabado terciopelo chocolate en pistola.<\/figcaption><\/figure>\n\n\n\n<p>Otra opci\u00f3n a la hora de finalizar piezas de chocolate es el aer\u00f3grafo:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Aero\u0301grafo - Introducci\u00f3n  | Aula SABOR  | Cursos en linea\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/pk2EaREGdv4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/www.boe.es\/buscar\/act.php?id=BOE-A-2002-3366&amp;b=4&amp;tn=1&amp;p=20070914#a2\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"1015\" height=\"562\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-13-a-las-14.29.09.png\" alt=\"\" class=\"wp-image-1987\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-13-a-las-14.29.09.png 1015w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-13-a-las-14.29.09-300x166.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-13-a-las-14.29.09-768x425.png 768w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/a><figcaption class=\"wp-element-caption\">PRODUCTOS ALIMENTICIOS EN LOS QUE PUEDE UTILIZARSE UN N\u00daMERO LIMITADO DE ADITIVOS<\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/13\/el-chocolate\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2013 Ingredientes del chocolate y su influencia en las caracter\u00edsticas del producto.&nbsp;<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/11\/como-atemperar-el-chocolate-proceso-y-temperaturas\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2013 Secuencia de operaciones para elaboraci\u00f3n de productos de chocolater\u00eda.&nbsp;<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/13\/elaboracion-de-figuras-de-chocolate-union-de-piezas-y-arranque-de-virutas\/\" target=\"_blank\" rel=\"noreferrer noopener\">-Elaboraci\u00f3n de figuras de chocolate.<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/13\/coloracion-de-chocolates\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2013 Coloraci\u00f3n de chocolates.&nbsp;<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/15\/anomalias-en-la-elaboracion-de-productos-a-base-de-chocolate-causas-y-correcciones\/\">\u2013 Anomal\u00edas en la elaboraci\u00f3n de productos a base de chocolate. Causas y correcciones.&nbsp;<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/11\/como-atemperar-el-chocolate-proceso-y-temperaturas\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2013 Maquinaria, equipos y utillaje en chocolater\u00eda.&nbsp;<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/13\/condiciones-de-conservacion-y-almacenamiento-del-chocolate\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2013 Condiciones de conservaci\u00f3n y almacenamiento.&nbsp;<\/a><\/p>\n\n\n\n<p>\u2013&nbsp;<a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/ES\/TXT\/PDF\/?uri=OJ:C:2022:355:FULL&amp;from=EN\" target=\"_blank\" rel=\"noreferrer noopener\">Aplicaci\u00f3n de normas de seguridad e higiene alimentaria.<\/a>&nbsp;<a href=\"https:\/\/www.aesan.gob.es\/AECOSAN\/web\/subhomes\/seguridad_alimentaria\/aecosan_seguridad_alimentaria.htm\" target=\"_blank\" rel=\"noreferrer noopener\">AECOSAN.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Existen varios tipos de colorantes que se pueden utilizar para colorear el chocolate, algunos de los m\u00e1s comunes son:<\/p>\n","protected":false},"author":1,"featured_media":1957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[270],"tags":[],"class_list":["post-1977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83c\udf08 Colorear chocolates.\u00a0 Estudiar cocina y gastronom\u00eda<\/title>\n<meta name=\"description\" content=\"Existen varios tipos de colorantes que se pueden utilizar para colorear el chocolate, algunos de los m\u00e1s comunes son:\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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