{"id":1753,"date":"2024-01-11T22:08:27","date_gmt":"2024-01-11T20:08:27","guid":{"rendered":"http:\/\/daniellepacheco.es\/?p=1753"},"modified":"2025-09-06T21:55:31","modified_gmt":"2025-09-06T19:55:31","slug":"que-hay-dentro-de-una-tableta-de-chocolate","status":"publish","type":"post","link":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/que-hay-dentro-de-una-tableta-de-chocolate\/","title":{"rendered":"Qu\u00e8 hi ha dins una barra de xocolata?"},"content":{"rendered":"

Com es fa la xocolata?<\/h2>\n\n\n\n

La xocolata ens arriba en forma de rajoles quadrades, dures, marrons o blanques, per\u00f2 alguna vegada t'has preguntat qu\u00e8 porta al seu interior? Molta gent desconeix tots els passos necessaris per crear aquest dol\u00e7 tan apreciat, i els ingredients que cont\u00e9 el producte final.<\/p>\n\n\n\n

Faves de cacau: l'origen de la xocolata<\/h2>\n\n\n\n

L'ingredient fonamental de la xocolata \u00e9s el cacau, que ve de la fava de cacau<\/a>. La fava de cacau \u00e9s la llavor de l'arbre de cacau, Theobroma cacao, i es troba dins la beina de cacau que tamb\u00e9 cont\u00e9 una subst\u00e0ncia blanca anomenada mucilago.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Per comen\u00e7ar el proc\u00e8s de fabricar la xocolata<\/a>, s'extreuen les faves de cacau i es deixen fermentar durant uns quants dies. Aquesta etapa de fermentaci\u00f3 impedeix la germinaci\u00f3 i ajuda que el cacau comen\u00e7a a desenvolupar els matisos de sabor.<\/p>\n\n\n\n

Despr\u00e9s, s'assequen les faves i es torren, una etapa que tamb\u00e9 \u00e9s molt important per desenvolupar el sabor. A les faves torrades se'ls treu la closca i es premsen per extreure dos components importants: la pasta de cacau, i la mantega de cacau.<\/p>\n\n\n\n

Pasta de cacau: el sabor cl\u00e0ssic de la xocolata<\/h2>\n\n\n\n

Una gran part del que d\u00f3na el sabor a la xocolata \u00e9s la pasta de cacau. El sabor pot variar molt depenent de la varietat de cacau, el terreny i el microclima de la plantaci\u00f3, i les etapes de fermentaci\u00f3 i torrat. Un bon productor de xocolata sap aprofitar tots aquests passos per ressaltar els delicats matisos propis a un cacau de bona qualitat.<\/p>\n\n\n\n

La pasta de cacau forma gran part de la xocolata negra i de la xocolata amb llet. La xocolata blanca no cont\u00e9 pasta de cacau, per\u00f2 s\u00ed mantega de cacau.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Mantega de cacau: ingredient fonamental en la xocolata blanca, negra, i amb llet<\/h2>\n\n\n\n

Responsable de la textura d'una bona xocolata \u00e9s la mantega de cacau, el greix de la fava de cacau. Aquest greix \u00e9s particular perqu\u00e8 t\u00e9 una forma s\u00f2lida a temperatura ambient, per\u00f2 es fon de seguida sobre els 32 graus, m\u00e9s o menys la temperatura de la boca. Si vols treballar amb la xocolata, \u00e9s important dominar el proc\u00e8s de precristal\u00b7litzaci\u00f3 <\/a>per obtenir un producte brillant i ferm.<\/p>\n\n\n\n

Hi ha manteca de cacao en la xocolata amb llet, la xocolata negra i la xocolata blanca.<\/p>\n\n\n\n

Ingredients en la xocolata blanca, negra, i amb llet<\/h2>\n\n\n\n

Els ingredients fonamentals de la xocolata negra s\u00f3n la pasta de cacau, la mantega de cacau i el sucre. Aquests ingredients es molen durant m\u00e9s de 24 hores per aconseguir una textura fina i cremosa. <\/p>\n\n\n\n

Se li pot afegir una mica de vainilla per equilibrar el sabor, o un pessic de lecitina de soja, de colza o de gira-sol per millorar la textura, per\u00f2 la xocolata negra NO cont\u00e9 llet i \u00e9s veg\u00e0.<\/p>\n\n\n\n

La xocolata amb llet t\u00e9 pasta de cacau, mantega de cacau, sucre i llet en pols. Tamb\u00e9 s'hi pot afegir vainilla o lecitina.<\/p>\n\n\n\n

La xocolata blanca \u00e9s una mica diferent, ja que cont\u00e9 mantega de cacau, llet en pols i sucre, per\u00f2 no t\u00e9 pasta de cacau. \u00c9s per aix\u00f2 que mant\u00e9 el color blanc, sense agafar el marr\u00f3 de la pasta de cacau.<\/p>\n\n\n\n

Avui dia tamb\u00e9 hi ha molts productes de xocolata que substitueixen el sucre blanc per sucres naturals o edulcorants; o llets veganes en lloc de la llet de vaca. Fins i tot algunes companyies fan una \"xocolata blanca\" afegint p\u00f3lvores de fruites en comptes de llet, per fer una xocolata amb gust de gerds, maracui\u00e0, etc.<\/p>\n\n\n\n

Legalment, per anomenar-se xocolata<\/a>, el producte ha de contenir un m\u00ednim de 35% de cacau en forma de pasta o manteca. A Europa es permet afegir fins al 5% d'altres greixos vegetals, tot i que es considera que aquestes xocolates s\u00f3n de qualitat inferior.<\/p>\n\n\n\n

Per fer bombons, es fa servir xocolata de cobertura, que t\u00e9 un percentatge m\u00e9s elevat de mantega de cacau. La xocolata de cobertura \u00e9s menys visc\u00f3s quan es fon, facilitant la seva manipulaci\u00f3 i permetent aconseguir capes m\u00e9s fines i delicades.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Qu\u00e8 vol dir el percentatge a l'etiqueta d'una rajola de xocolata?<\/h2>\n\n\n\n

El percentatge es refereix al percentatge de cacau, que inclou la pasta de cacau i la mantega de cacau. Una rajola de xocolata negra 70% podria contenir 30% mantega de cacau, 40% pasta de cacau i la resta sucre. O, podria contenir 50% pasta de cacau, 20% mantega de cacau i la resta sucre. <\/p>\n\n\n\n

Generalment no hi ha manera de saber els percentatges de mantega i de pasta de cacau per separat, de manera que el percentatge no \u00e9s la millor manera de saber si una tauleta tindr\u00e0 un sabor fort o no. A m\u00e9s, el cacau en si pot canviar de sabor depenent de la proven\u00e8ncia.<\/p>\n\n\n\n

A Danielle Pacheco Chocolatier venem rajoles de xocolata<\/a> d'origen \u00fanic, que han estat tractades amb la m\u00e0xima delicadesa per preservar i ressaltar les seves aromes \u00faniques.<\/p>","protected":false},"excerpt":{"rendered":"

\u00bfC\u00f3mo se hace el chocolate? El chocolate nos llega en forma de tabletas cuadradas, duras, marrones o blancas, pero \u00bfalguna vez te has preguntado qu\u00e9 lleva dentro? Mucha gente desconoce todos los pasos necesarios para crear este dulce tan apreciado, y los ingredientes que contiene el producto final. Habas de cacao: el origen del chocolate […]<\/p>\n","protected":false},"author":1,"featured_media":1761,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[37],"tags":[],"class_list":["post-1753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-temas-chocolate"],"yoast_head":"\n\u00bfQu\u00e9 hay dentro de una tableta de chocolate? - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"\u00bfSabes lo que quiere decir el porcentaje escrito en tu tableta de chocolate? \u00bfO si hay leche en una tableta negra? 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