{"id":17066,"date":"2024-05-29T12:37:49","date_gmt":"2024-05-29T17:37:49","guid":{"rendered":"https:museodelchocolate.com.co\/?p=17066"},"modified":"2024-11-27T15:15:55","modified_gmt":"2024-11-27T20:15:55","slug":"tres-tipos-basicos-de-chocolate-y-sus-ingredientes","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/tres-tipos-basicos-de-chocolate-y-sus-ingredientes\/","title":{"rendered":"Tres tipos b\u00e1sicos de chocolate y sus ingredientes"},"content":{"rendered":"<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/maxcacao.com\/wp-content\/uploads\/2024\/11\/tableta-de-chocolate-negro.jpg\" alt=\"\" class=\"wp-image-17067\" style=\"width:362px;height:auto\"\/><\/figure>\n\n\n\n<p><strong>Chocolate negro:<\/strong> La caracter\u00edstica principal es el porcentaje de cacao, siempre este chocolate amargo tiene m\u00e1s del 50% de cacao y casi nunca tiene az\u00facar para sentir mejor el sabor del cacao tostado, este chocolate se invent\u00f3 en\u00a01830 por Joseph Fry.<\/p>\n\n\n\n<p><strong>Chocolate Leche:<\/strong> En 1875, el chocolatero suizo,\u00a0<strong>Daniel Peter<\/strong>, tras ocho a\u00f1os de experimentos, inventa el chocolate con leche, gracias a mezclar el chocolate de la \u00e9poca con la harina lacteada inventada en 1867 por otro emprendedor, Henri Nestl\u00e9.<\/p>\n\n\n\n<p><strong>Chocolate Blanco:<\/strong> Est\u00e1 compuesto por manteca de cacao, az\u00facar y leche, gran parte de su sabor y textura viene de la manteca de cacao que es su ingrediente principal, el primer registro de la elaboraci\u00f3n de este fue el 18 de junio de 1923 por Santiago Gil Morillas en una f\u00e1brica de Guadalajara, Espa\u00f1a con una comercializaci\u00f3n exclusivamente espa\u00f1ola; a\u00f1os despu\u00e9s de la Primera Guerra Mundial.<\/p>","protected":false},"excerpt":{"rendered":"<p>Chocolate negro: La caracter\u00edstica principal es el porcentaje de cacao, siempre este chocolate amargo tiene m\u00e1s del 50% de cacao y casi nunca tiene az\u00facar para sentir mejor el sabor del cacao tostado, este chocolate se invent\u00f3 en\u00a01830 por Joseph Fry. Chocolate Leche: En 1875, el chocolatero suizo,\u00a0Daniel Peter, tras ocho a\u00f1os de experimentos, inventa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"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-17066","post","type-post","status-publish","format-standard","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>Tres tipos b\u00e1sicos de chocolate y sus ingredientes - 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\/tres-tipos-basicos-de-chocolate-y-sus-ingredientes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tres tipos b\u00e1sicos de chocolate y sus ingredientes - Museo del chocolate\" \/>\n<meta property=\"og:description\" content=\"Chocolate negro: La caracter\u00edstica principal es el porcentaje de cacao, siempre este chocolate amargo tiene m\u00e1s del 50% de cacao y casi nunca tiene az\u00facar para sentir mejor el sabor del cacao tostado, este chocolate se invent\u00f3 en\u00a01830 por Joseph Fry. 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