{"id":34416,"date":"2023-10-09T06:00:00","date_gmt":"2023-10-09T04:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/gelee-de-chocolat-67-extra-amer\/"},"modified":"2026-04-17T15:19:36","modified_gmt":"2026-04-17T13:19:36","slug":"gelee-chocolate-horneable","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/gelee-chocolate-horneable\/","title":{"rendered":"Gel\u00e9e de chocolat 67% Extra Amer"},"content":{"rendered":"\n<p>Cette fois-ci, nous avons s\u00e9lectionn\u00e9 une recette qui va de pair avec notre produit du mois : la gomme gellane. <strong><a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gomme-gellane\/\" target=\"_blank\" rel=\"noreferrer noopener\">La gomme gellane.<\/a><\/strong> Pour ce faire, nous vous rappelons l&rsquo;une des cr\u00e9ations du chef :<strong><em> Philippe Givre <\/em><\/strong>qui s&rsquo;est \u00e9galement inspir\u00e9 d&rsquo;un des meilleurs chocolats du monde, Valrhona : <strong>Gel\u00e9e de Chocolat Extra Amer 67%<\/strong>.<\/p>\n\n<p>La <strong><a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gomme-gellane\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gomme Gellan<\/a><\/strong> est un v\u00e9ritable tr\u00e9sor pour les passionn\u00e9s de p\u00e2tisserie, un g\u00e9lifiant d&rsquo;origine v\u00e9g\u00e9tale obtenu par fermentation bact\u00e9rienne. \u00c0 premi\u00e8re vue, elle peut ressembler \u00e0 l&rsquo;agar-agar, mais elle poss\u00e8de une caract\u00e9ristique qui la distingue : elle supporte des temp\u00e9ratures plus \u00e9lev\u00e9es ! Cela signifie que vous pouvez <span class=\"loftocean-highlight highlight\">cr\u00e9er des gel\u00e9es parfaites pour des garnitures cuites au four<\/span> sans vous soucier de leur fonte pendant le processus.<\/p>\n\n<p>Vous vous demandez comment r\u00e9aliser cette magie dans votre cuisine ? C&rsquo;est tr\u00e8s simple. Tout commence par le m\u00e9lange de la <strong><a href=\"https:\/\/www.sosa.cat\/es-es\/goma-gellan-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">gomme gellane <\/a><\/strong>\u00e0 un liquide froid et de le chauffer jusqu&rsquo;\u00e0 \u00e9bullition, tout en remuant, bien s\u00fbr. La g\u00e9lification magique se produit rapidement entre 70 et 80 \u00b0C, et c&rsquo;est pr\u00e9cis\u00e9ment ce dont nous avons besoin pour notre recette.   <\/p>\n\n<p>Dans notre <strong>Gel\u00e9e Extra Amer 67% Chocolat<\/strong>, le chocolat <strong>Valrhona<\/strong> est \u00e0 l&rsquo;honneur. Ce chocolat exceptionnel, avec 67% de cacao, apporte un go\u00fbt intense et profond qui se combine parfaitement avec la texture unique offerte par la <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gomme-gellane\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>gomme Gellan.<\/strong><\/a> Le r\u00e9sultat est une gel\u00e9e de chocolat au go\u00fbt riche et amer qui r\u00e9veillera vos papilles. <\/p>\n\n<p>Mais le plus beau dans cette recette, c&rsquo;est sa polyvalence. Une fois que vous avez pr\u00e9par\u00e9 vos <strong>gel\u00e9es de chocolat Extra Amer 67% <\/strong>, vous pouvez les incorporer dans n&rsquo;importe quelle p\u00e2te \u00e0 g\u00e2teau. Imaginez une gel\u00e9e de chocolat dans votre g\u00e2teau pr\u00e9f\u00e9r\u00e9.   Les possibilit\u00e9s sont infinies !<\/p>\n\n<p>Alors, si vous \u00eates passionn\u00e9 de p\u00e2tisserie et que vous cherchez un moyen innovant de faire passer vos cr\u00e9ations au niveau sup\u00e9rieur, n&rsquo;h\u00e9sitez pas \u00e0 essayer cette recette inspir\u00e9e par notre <strong>gomme Gellan<\/strong>.<\/p>\n\n<p>Transformez vos desserts en chefs-d&rsquo;\u0153uvre et ravissez vos invit\u00e9s avec la saveur d\u00e9licieuse et la texture surprenante que seule la gomme Gellan peut offrir. <strong><a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gomme-gellane\/\" target=\"_blank\" rel=\"noreferrer noopener\">La gomme gellane<\/a><\/strong> peut offrir.<\/p>\n\n<p>Pr\u00e9parez-vous \u00e0 devenir le chef \u00e9toil\u00e9 de votre cuisine !<\/p>\n","protected":false},"featured_media":11447,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[281],"especialidad":[284],"tecnica-y-aplicacion":[755],"class_list":["post-34416","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturants","especialidad-doux","tecnica-y-aplicacion-gelatine-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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