{"id":56876,"date":"2023-11-27T10:14:00","date_gmt":"2023-11-27T09:14:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/glacatge-avellanes-xocolata-blanca\/"},"modified":"2026-01-13T15:34:19","modified_gmt":"2026-01-13T14:34:19","slug":"glacatge-avellanes-xocolata-blanca","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/glacatge-avellanes-xocolata-blanca\/","title":{"rendered":"Glacatge d&#8217;Avellanes i Xocolata Blanca"},"content":{"rendered":"\n<p>En l&#8217;univers de l&#8217;alta pastisseria, <strong>el glacatge<\/strong> \u00e9s molt m\u00e9s que una simple cobertura: \u00e9s el toc final per seduir tant a la vista com al paladar. No obstant aix\u00f2, aconseguir un glacatge perfecte \u00e9s un aut\u00e8ntic repte fins i tot per als professionals m\u00e9s experimentats. La textura, la brillantor i l&#8217;estabilitat depenen d&#8217;una precisa selecci\u00f3 d&#8217;ingredients i, sobretot, del control absolut de les temperatures en cada etapa del proc\u00e9s.  <\/p>\n\n<p>Per a aquesta recepta de <strong>glacejat d&#8217;avellanes i xocolata blanca,<\/strong> hem apostat per la <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/pectina-nappage-x58\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pectina Nappage X58,<\/a> un ingredient que ens permet obtenir una textura sedosa i un tall net, a m\u00e9s de garantir una excel\u00b7lent estabilitat en vitrines i durant el servei. La pectina, tradicionalment associada a confitures i gelificats, es revela aqu\u00ed com una aliada en el m\u00f3n dels glacejats sense gelatina animal.<\/p>\n\n<p>Com a base, hem seleccionat una pasta d&#8217;avellanes de qualitat superior, que aporta profunditat i car\u00e0cter, i la xocolata <strong>Opalys de Valrhona<\/strong>, reconeguda pel seu perfil lacti i la seva delicada dol\u00e7or.<\/p>\n\n<p>El veritable desafiament resideix en el <em>domini de les temperatures<\/em>: des de la fusi\u00f3 de la xocolata fins al moment exacte d&#8217;abocar el glacatge sobre la pe\u00e7a. Uns graus de m\u00e9s o de menys poden marcar la difer\u00e8ncia entre un acabat brillant i un d&#8217;opac, entre una textura fluida i una de massa densa.  <\/p>\n","protected":false},"featured_media":56856,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[1001],"especialidad":[990],"tecnica-y-aplicacion":[1112],"class_list":["post-56876","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-fruits-secs-ca","especialidad-pastisseria","tecnica-y-aplicacion-glassejats"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Glacatge d&#039;Avellanes i Xocolata Blanca - Sosa<\/title>\n<meta name=\"description\" content=\"Per a aquesta recepta de glacatge d&#039;avellanes i xocolata blanca, hem apostat per la Pectina Nappage X58, un ingredient que ens permet obtenir una textura sedosa.\" \/>\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.sosa.cat\/ca\/receptes\/glacatge-avellanes-xocolata-blanca\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glacatge d&#039;Avellanes i Xocolata Blanca - 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