{"id":12558,"date":"2023-07-13T17:24:41","date_gmt":"2023-07-13T15:24:41","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-glace-au-chocolat-au-lait-illanka-63\/"},"modified":"2026-04-17T15:20:11","modified_gmt":"2026-04-17T13:20:11","slug":"helado-chocolate-leche-illanka","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/helado-chocolate-leche-illanka\/","title":{"rendered":"Glace au chocolat au lait Illanka 63 %"},"content":{"rendered":" \n

Laissez-vous tenter par une cr\u00e9ation exquise de haute gastronomie : la Glace au chocolat au lait Illanka 63 %<\/strong>\u00a0! Dans cette recette irr\u00e9sistible, nous avons utilis\u00e9 le chocolat Illanka 63 % de Valrhona<\/span>, un Grand Cru originaire du nord du P\u00e9rou, plus pr\u00e9cis\u00e9ment de la r\u00e9gion de Piura. Ce chocolat se distingue par sa typicit\u00e9 aromatique, qui refl\u00e8te l\u2019exceptionnalit\u00e9 de la r\u00e9gion et la qualit\u00e9 du cacao de f\u00e8ves blanches. <\/p> \n \n

Pour obtenir la texture et la stabilit\u00e9 parfaites de cette glace, nous avons utilis\u00e9 un ingr\u00e9dient sp\u00e9cial : le Procrema 100 froid<\/a><\/strong>. Ce m\u00e9lange contient des stabilisants, des \u00e9mulsifiants, des agents a\u00e9rants et des sucres techniques, qui contribuent \u00e0 obtenir une consistance lisse et cr\u00e9meuse \u00e0 chaque cuill\u00e8re.<\/p> \n \n

De plus, nous avons ajout\u00e9 de la glyc\u00e9rine liquide<\/a><\/strong>, un ingr\u00e9dient multifonctionnel. Non seulement elle agit comme antigel, en emp\u00eachant la formation de cristaux de glace dans la glace, mais elle agit \u00e9galement comme \u00e9mulsifiant, facilitant la liaison des mol\u00e9cules de graisse avec l’eau, ce qui am\u00e9liore la texture g\u00e9n\u00e9rale.<\/p> \n \n

Il est important de souligner que, pour obtenir un m\u00e9lange optimal, nous recommandons d\u2019utiliser une machine \u00e0 cr\u00e8me glac\u00e9e<\/span><\/strong>. Cet outil est essentiel dans la pr\u00e9paration de glaces, car il permet une incorporation ad\u00e9quate d\u2019air et garantit une texture douce et homog\u00e8ne dans chaque portion. <\/p> \n \n

Pr\u00e9parez-vous \u00e0 ravir votre palais avec la saveur in\u00e9galable de la Glace au chocolat au lait Illanka 63\u00a0%<\/strong>. Chaque bouch\u00e9e vous transportera vers les saveurs authentiques du cacao p\u00e9ruvien et vous offrira une exp\u00e9rience gastronomique unique.<\/p> \n","protected":false},"featured_media":11358,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[260,281],"especialidad":[950],"tecnica-y-aplicacion":[758],"class_list":["post-12558","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-sucres-techniques","receta-categorias-texturants","especialidad-glacier","tecnica-y-aplicacion-glaces"],"acf":[],"yoast_head":"\nGlace au chocolat au lait Illanka 63 % - Sosa<\/title>\n<meta name=\"description\" content=\"Glace Illanka 63% Valrhona avec Procrema 100 froid.\" \/>\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\/fr\/recettes\/helado-chocolate-leche-illanka\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glace au chocolat au lait Illanka 63 % - 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