{"id":15588,"date":"2023-08-18T15:25:30","date_gmt":"2023-08-18T20:25:30","guid":{"rendered":"https:museodelchocolate.com.co\/?p=15588"},"modified":"2024-12-13T13:24:13","modified_gmt":"2024-12-13T18:24:13","slug":"espatula-de-chocolate-y-temperado","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/espatula-de-chocolate-y-temperado\/","title":{"rendered":"ESP\u00c1TULA DE CHOCOLATE Y TEMPERADO"},"content":{"rendered":"<p><strong>DESCRIPCI\u00d3N<\/strong>: La esp\u00e1tula de chocolate es la herramienta utilizada para extender y recoger el chocolate cuando se est\u00e1 manipulando de forma l\u00edquida en diferentes procesos como el temperado.&nbsp;<\/p>\n\n\n\n<p><strong>OBJETIVO:<\/strong> El objetivo de este implemento es cubrir la superficie de chocolate y manipularlo de forma r\u00e1pida y sencilla para subir su temperatura. <\/p>\n\n\n\n<p><strong>EL TEMPERADO EN LA REPOSTER\u00cdA: <\/strong>es una t\u00e9cnica de pasteler\u00eda que&nbsp;consiste en hacer pasar el chocolate por 3 temperaturas para obtener la consistencia \u00f3ptima necesaria en el uso en bombones, decoraciones y moldeados.<\/p>\n\n\n\n<p>En la t\u00e9cnica, el chocolate se somete a una serie de cambios de temperatura a fin de conseguir la cristalizaci\u00f3n de la manteca de cacao (la grasa propia del cacao). La cristalizaci\u00f3n es el paso del estado l\u00edquido a s\u00f3lido de la manteca de cacao, y debe realizarse siguiendo unos pasos y unas temperaturas determinadas.<\/p>\n\n\n\n<p>Las formas que cristalicen jugaran un papel muy importante en las caracter\u00edsticas del chocolate: brillo, naturaleza crujiente, textura fina, refrescante en boca y vida \u00fatil adecuada, etc. De aqu\u00ed la importancia de cristalizar correctamente el chocolate. <\/p>\n\n\n\n<p><strong>BIBLIOGRAF\u00cdA: <\/strong><\/p>\n\n\n\n<p><em>ESP\u00c1TULA DE TEMPERAR CHOCOLATE &#8211; &#8211; CI TALSA<\/em>. (n.d.). CI TALSA. Retrieved October 17, 2022, from https:\/\/www.citalsa.com\/products\/espatula-de-temperar-chocolate<\/p>\n\n\n\n<p><em>Esp\u00e1tula para Chocolate y bombones<\/em>. (n.d.). Los utensilios del chef. Retrieved October 17, 2022, from https:\/\/www.losutensiliosdelchef.com\/3391-rasqueta-para-chocolate-20-cms.html<\/p>\n\n\n\n<p><em>Cristales en el chocolate &#8211; Krystala<\/em>. (2020, 1 diciembre). Krystala. https:\/\/krystala.fundaciondescubre.es\/mundo-krystala\/cristales-en-el-chocolate\/#:~:text=En%20la%20manteca%20de%20cacao,nombramos%20de%20I%20hasta%20VI.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>DESCRIPCI\u00d3N: La esp\u00e1tula de chocolate es la herramienta utilizada para extender y recoger el chocolate cuando se est\u00e1 manipulando de forma l\u00edquida en diferentes procesos como el temperado.&nbsp; OBJETIVO: El objetivo de este implemento es cubrir la superficie de chocolate y manipularlo de forma r\u00e1pida y sencilla para subir su temperatura. EL TEMPERADO EN LA [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":18264,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[302],"tags":[],"class_list":["post-15588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-salud-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>ESP\u00c1TULA DE CHOCOLATE Y TEMPERADO - Museo del chocolate<\/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:\/\/museodelchocolate.com.co\/en\/espatula-de-chocolate-y-temperado\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ESP\u00c1TULA DE CHOCOLATE Y TEMPERADO - Museo del chocolate\" \/>\n<meta property=\"og:description\" content=\"DESCRIPCI\u00d3N: La esp\u00e1tula de chocolate es la herramienta utilizada para extender y recoger el chocolate cuando se est\u00e1 manipulando de forma l\u00edquida en diferentes procesos como el temperado.&nbsp; OBJETIVO: El objetivo de este implemento es cubrir la superficie de chocolate y manipularlo de forma r\u00e1pida y sencilla para subir su temperatura. 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