{"id":65,"date":"2016-07-27T17:12:52","date_gmt":"2016-07-27T17:12:52","guid":{"rendered":"http:\/\/www.costaricancocoa.com\/content\/?p=65"},"modified":"2016-07-27T19:56:43","modified_gmt":"2016-07-27T19:56:43","slug":"como-temperar-el-chocolate","status":"publish","type":"post","link":"https:\/\/www.costaricancocoa.com\/content\/como-temperar-el-chocolate\/","title":{"rendered":"\u00bfC\u00f3mo temperar el chocolate?"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.costaricancocoa.com\/contenido\/wp-content\/uploads\/2016\/03\/9-1-1.png\" alt=\"9-1\" width=\"375\" height=\"383\" class=\"alignright size-full wp-image-417\" \/> <\/strong><\/p>\n<p class=\"blog_titulos_info\">\u00bfC\u00f3mo temperar el chocolate?<\/p>\n<p>&nbsp;<br \/>\nEl chocolate temperado es imprescindible para conseguir un buen resultado en decoraciones de chocolate, bombones, trufas y otros dulces que requieran ser recubiertos con una fina capa de chocolate derretido, especialmente si se desea que el chocolate adquiera uniformidad, suavidad y un brillo muy especial caracter\u00edstico.<br \/>\nPasos para temperar el chocolate:<\/p>\n<p><strong>1.<\/strong> Picar el chocolate en trocitos en tama\u00f1os iguales. Fundir tres cuartas partes del chocolate en ba\u00f1o maria hasta que adquieran una consistencia l\u00edquida (entre 30\u00b0 y 32\u00b0 C).<\/p>\n<p><strong>2.<\/strong> Luego depositar el chocolate en una tabla de m\u00e1rmol, acr\u00edlica o en una superficie laminada. Con una esp\u00e1tula lo extiende de modo parejo. Muy importante es que la superficie no tenga humedad de lo contrario podr\u00eda arruinar el chocolate.<\/p>\n<p><strong>3.<\/strong> Siga extendiendo el chocolate con la esp\u00e1tula de un lado a otro sobre la superficie seleccionada.<\/p>\n<p><strong>4.<\/strong> En poco tiempo, el chocolate se enfr\u00eda y se espesa. Posteriormente vierta en el taz\u00f3n el chocolate ayudado con la esp\u00e1tula y se le agrega la cuarta parte restante de los trozos picados.<\/p>\n<p><strong>5.<\/strong> Nuevamente se coloca toda la mezcla en ba\u00f1o maria y removerla suavemente hasta que todas las partes se una por completo. Mantener sobre ba\u00f1o maria hasta llegar a los 32\u00b0C hasta que la preparaci\u00f3n quede homog\u00e9nea y lustrosa.<\/p>\n<p><strong>6.<\/strong> Finalmente, el chocolate temperado debe usarse de inmediato. Hay que mantenerlo en ba\u00f1o maria para que conserve la temperatura ideal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfC\u00f3mo temperar el chocolate? &nbsp; El chocolate temperado es imprescindible para conseguir un buen resultado en decoraciones de chocolate, bombones, trufas y otros dulces que requieran<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":67,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00bfC\u00f3mo temperar el chocolate? - Costarican Cocoa<\/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:\/\/www.costaricancocoa.com\/content\/como-temperar-el-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfC\u00f3mo temperar el chocolate? 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