{"id":77448,"date":"2021-08-06T09:14:00","date_gmt":"2021-08-06T07:14:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/spuma-rocce-di-cioccolato\/"},"modified":"2026-10-28T12:00:18","modified_gmt":"2026-10-28T11:00:18","slug":"spuma-rocce-di-cioccolato","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/it\/recetas\/spuma-rocce-di-cioccolato\/","title":{"rendered":"Spuma &#8220;Rocce di cioccolato&#8221;"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le <strong>spume ariose<\/strong> sono diventate una risorsa creativa imprescindibile nella pasticceria e nella cucina contemporanea. Permettono di trasformare ingredienti intensi in bocconcini leggeri, ricchi di volume, texture e aroma. In questa ricetta presentiamo la <strong>Spuma \u201cRocce di cioccolato\u201d,<\/strong> una preparazione semplice ma sorprendente al palato, dove il cioccolato diventa etereo senza perdere profondit\u00e0.<\/p>\n\n<p class=\"wp-block-paragraph\">Per ottenere questa texture, utilizziamo la <a href=\"\/?p=74910\" target=\"_blank\" rel=\"noreferrer noopener\">Lecitina di Soia<\/a> come agente emulsionante e montante. Grazie a essa, possiamo incorporare una grande quantit\u00e0 d&#8217;aria nel composto, creando una spuma stabile che mantiene la sua forma. Con l&#8217;aiuto del <strong>Foam Kit,<\/strong> basta sbattere energicamente fino a ottenere bollicine fini e abbondanti, versare la spuma nello stampo desiderato e metterla in congelatore per qualche minuto per fissarne la struttura.<\/p>\n\n<p class=\"wp-block-paragraph\">Il cioccolato scelto \u00e8 il <strong>Guanaja di Valrhona,<\/strong> noto per la sua intensit\u00e0 di cacao al 70% e le sue note calde e amare che conferiscono un sapore profondo ed elegante. Grazie al suo profilo aromatico, anche in formato aireato l&#8217;esperienza resta piena e appagante.<\/p>\n\n<p class=\"wp-block-paragraph\">\u00c8 importante sottolineare che, sebbene la spuma passi per il congelatore per stabilizzarsi, non consigliamo di ricongelarla una volta terminata, poich\u00e9 potrebbe perdere la sua texture leggera e friabile.<\/p>\n","protected":false},"featured_media":77449,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1286],"receta-categorias":[282],"especialidad":[1336,285,288],"tecnica-y-aplicacion":[1351],"receta-dificultad":[1332],"receta-propiedades":[1346],"class_list":["post-77448","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-sosa-5","receta-categorias-testurizzanti","especialidad-gelateria-2","especialidad-dolci","especialidad-salato","tecnica-y-aplicacion-arie","receta-dificultad-facile-2","receta-propiedades-vegetariano-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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