{"id":36973,"date":"2025-07-21T15:13:52","date_gmt":"2025-07-21T13:13:52","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&#038;p=36973"},"modified":"2026-01-13T15:36:07","modified_gmt":"2026-01-13T14:36:07","slug":"helado-chocolate-baileys","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/helado-chocolate-baileys\/","title":{"rendered":"Cr\u00e8me Glac\u00e9e Chocolat au Baileys"},"content":{"rendered":"\n<p>Aujourd\u2019hui sur notre blog, nous vous pr\u00e9sentons une nouvelle cr\u00e9ation d\u2019Iv\u00e1n V\u00e1zquez, notre collaborateur expert en glacerie : une <strong>glace au chocolat et Baileys<\/strong> qui allie technique, \u00e9l\u00e9gance et profondeur de go\u00fbt d\u00e8s la premi\u00e8re cuill\u00e8re.<\/p>\n\n<p>Pour cette recette, Iv\u00e1n a choisi la couverture <strong>Maca\u00e9 de Valrhona, <\/strong>un chocolat de caract\u00e8re aux notes intenses de cacao torr\u00e9fi\u00e9, l\u00e9g\u00e8rement am\u00e8res, avec une belle longueur en bouche. Ce choix n\u2019est pas anodin : Maca\u00e9 apporte une richesse aromatique qui se marie parfaitement avec la cr\u00e8me de whisky Baileys, ajoutant une touche chaleureuse et complexe \u00e0 la recette. <\/p>\n\n<p>Sur le plan technique, la glace est stabilis\u00e9e avec <strong>Profiber Stab 5,<\/strong> garantissant une texture onctueuse et homog\u00e8ne, m\u00eame en pr\u00e9sence d\u2019alcool. De plus, <strong>l\u2019inuline<\/strong> est utilis\u00e9e pour offrir une sensation grasse en bouche sans ajout de mati\u00e8re grasse suppl\u00e9mentaire\u2014parfait pour les glaces alcoolis\u00e9es, car elle renforce la structure sans alt\u00e9rer la saveur. <\/p>\n\n<p>Le r\u00e9sultat : une glace riche, \u00e9quilibr\u00e9e et parfaitement structur\u00e9e, pens\u00e9e pour s\u00e9duire les palais les plus exigeants. Une belle proposition pour revisiter les classiques avec raffinement et modernit\u00e9. <\/p>\n","protected":false},"featured_media":36965,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[281],"especialidad":[950],"tecnica-y-aplicacion":[758],"class_list":["post-36973","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturants","especialidad-glacier","tecnica-y-aplicacion-glaces"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cr\u00e8me Glac\u00e9e Chocolat au Baileys - Sosa<\/title>\n<meta name=\"description\" content=\"une glace au chocolat et Baileys qui allie technique, \u00e9l\u00e9gance et profondeur de go\u00fbt d\u00e8s la premi\u00e8re cuill\u00e8re.\" \/>\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-baileys\/\" \/>\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 Chocolat au Baileys - 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