{"id":1763,"date":"2016-02-26T01:15:50","date_gmt":"2016-02-26T01:15:50","guid":{"rendered":"https:\/\/oliofino.com\/?post_type=portfolio&p=1763"},"modified":"2016-03-15T23:59:59","modified_gmt":"2016-03-15T23:59:59","slug":"cobertura-de-chocolate-con-lavanda","status":"publish","type":"portfolio","link":"https:\/\/oliofino.com\/portfolio\/cobertura-de-chocolate-con-lavanda\/","title":{"rendered":"Cobertura de Chocolate con Lavanda"},"content":{"rendered":"

Ingredientes
\n18 gr de hojas de gelatina neutra (ojo!! son 18 g, no\u00a0 18 hojas)<\/p>\n

200 ml de agua<\/p>\n

300 gr de az\u00facar<\/p>\n

100 gr de cacao en polvo<\/p>\n

170 ml de nata (crema de leche)<\/p>\n

3 cucharadas de bals\u00e1mico oscuro de lavanda<\/p>\n

Instrucciones<\/p>\n

Lo primero de todo es poner los 18 g de hojas de gelatina en un cuenco con agua muy fr\u00eda para que se hidraten y se ablanden.
\nEn una cacerola al fuego ponemos los 200 ml de agua con el az\u00facar, llevamos a ebullici\u00f3n y continuamos cociendo durante 2-3 minutos m\u00e1s.
\nA continuaci\u00f3n a\u00f1adimos el cacao en polvo tamizado previamente, y la nata o crema de leche, mientras removemos con una esp\u00e1tula, dejamos cocer hasta alcanzar los 103\u00ba C.
\nRetiramos la cacerola del fuego, dejamos reposar hasta que la mezcla est\u00e9 a 60\u00ba C. En ese momento a\u00f1adimos la gelatina bien escurrida para eliminar el exceso de agua. Removemos bien hasta que se disuelva por completo y se integre en la mezcla, a\u00f1adimos el bals\u00e1mico de lavanda.
\nPasamos el glaseado por un colador fino, y lo dejamos enfriar hasta 30\u00ba C. Esta es la temperatura que debe tener el glaseado de chocolate para utilizarlo correctamente.
\nLa receta para un buen glaseado de chocolate brillante y perfecto, es muy f\u00e1cil en realidad, solo hay que respetar los pasos y cuidar las temperaturas.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes 18 gr de hojas de gelatina neutra (ojo!! son 18 g, no\u00a0 18 hojas) 200 ml de agua 300<\/p>\n","protected":false},"author":5,"featured_media":1764,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"portfolio_category":[63,53],"portfolio_tag":[],"class_list":["post-1763","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","portfolio_category-postres","portfolio_category-recetas"],"acf":[],"yoast_head":"\nCobertura de Chocolate con Lavanda - Olio Fino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oliofino.com\/portfolio\/cobertura-de-chocolate-con-lavanda\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cobertura de Chocolate con Lavanda - Olio Fino\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 18 gr de hojas de gelatina neutra (ojo!! 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