{"id":34018,"date":"2025-06-25T08:00:00","date_gmt":"2025-06-25T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=34018"},"modified":"2026-01-13T15:36:15","modified_gmt":"2026-01-13T14:36:15","slug":"helado-chocolate-regaliz","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/helado-chocolate-regaliz\/","title":{"rendered":"Cr\u00e8me glac\u00e9e au chocolat Regal\u00edz"},"content":{"rendered":"\n

Dans notre qu\u00eate d’inspirer de nouvelles fa\u00e7ons de comprendre la cr\u00e8me glac\u00e9e moderne, nous continuons \u00e0 collaborer avec de grands professionnels du secteur. \u00c0 cette occasion, le chef Iv\u00e1n V\u00e1zquez<\/strong> – qui continue cette ann\u00e9e \u00e0 mettre son talent au service de notre cat\u00e9gorie de glaces et de sorbets – nous pr\u00e9sente une recette qui allie tradition, technique et originalit\u00e9 parfaitement \u00e9quilibr\u00e9e : la glace au chocolat et \u00e0 la r\u00e9glisse<\/strong>. <\/p>\n\n

Cette cr\u00e9ation se distingue non seulement par son go\u00fbt profond et \u00e9l\u00e9gant, mais aussi par la pr\u00e9cision technique de sa formulation. Pour la base de la cr\u00e8me glac\u00e9e, Ivan a travaill\u00e9 avec le chocolat blanc Ivoire de Valrhona,<\/strong> connu pour son profil cr\u00e9meux, ses douces notes lact\u00e9es et sa structure id\u00e9ale pour la cr\u00e8me glac\u00e9e. \u00c0 ce profil s’ajoute le caract\u00e8re unique de notre p\u00e2te de r\u00e9glisse naturelle. p\u00e2te de r\u00e9glisse naturelle,<\/a><\/strong> de notre gamme de p\u00e2tes concentr\u00e9es naturelles. p\u00e2tes concentr\u00e9es naturelles.<\/a><\/strong> Cet ingr\u00e9dient apporte non seulement une saveur intense et authentique, mais rehausse aussi visuellement le m\u00e9lange d’un ton brun clair, rendant la cr\u00e8me glac\u00e9e attrayante \u00e0 la fois dans la vitrine et dans l’assiette. <\/p>\n\n

Sur le plan technique, la recette s’appuie sur l’utilisation de Profiber Stab 5,<\/a> notre stabilisant sp\u00e9cialement con\u00e7u pour les cr\u00e8mes glac\u00e9es et les sorbets, qui garantit une texture cr\u00e9meuse et une excellente stabilit\u00e9 lors du service. De plus, du dextrose et de la maltodextrine sont incorpor\u00e9s en tant que sucres techniques, \u00e9quilibrant ainsi la douceur et apportant une texture lisse et onctueuse.<\/p>\n\n

Le r\u00e9sultat est une cr\u00e8me glac\u00e9e sophistiqu\u00e9e \u00e0 la saveur enveloppante et \u00e0 l’\u00e9quilibre parfait entre douceur, onctuosit\u00e9 et notes aromatiques qui invitent \u00e0 repenser le chocolat sous un nouvel angle.<\/p>\n","protected":false},"featured_media":33997,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[260,281],"especialidad":[950],"tecnica-y-aplicacion":[758],"class_list":["post-34018","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":"\nCr\u00e8me glac\u00e9e au chocolat Regal\u00edz - Sosa<\/title>\n<meta name=\"description\" content=\"Le r\u00e9sultat est une glace au chocolat et \u00e0 la r\u00e9glisse sophistiqu\u00e9e, \u00e0 la saveur enveloppante et \u00e0 l'\u00e9quilibre parfait entre douceur, onctuosit\u00e9 et notes aromatiques.\" \/>\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-regaliz\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me glac\u00e9e au chocolat Regal\u00edz - 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