{"id":2738,"date":"2025-06-11T18:19:55","date_gmt":"2025-06-11T16:19:55","guid":{"rendered":"http:\/\/daniellepacheco.es\/?p=2738"},"modified":"2025-09-06T22:16:24","modified_gmt":"2025-09-06T20:16:24","slug":"ganache-vs-praline","status":"publish","type":"post","link":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/ganache-vs-praline\/","title":{"rendered":"Ganache vs. pralin\u00e9"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La ganache i el pralin\u00e9 s\u00f3n dos dels farcits m\u00e9s comuns als bombons de xocolata. Si t'apassiona la ci\u00e8ncia de la bomboneria, segueix llegint, que investigarem qu\u00e8 defineix aquests dos farcits i per qu\u00e8 s\u00f3n tan diferents.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"577\" src=\"https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-1024x577.jpeg\" alt=\"trufas de ganache de chocolate con Grand Marnier\" class=\"wp-image-2823\" srcset=\"https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-1024x577.jpeg 1024w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-300x169.jpeg 300w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-768x432.jpeg 768w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-1536x865.jpeg 1536w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-18x10.jpeg 18w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa-600x338.jpeg 600w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/ganache-de-chocolate-negro-trufa.jpeg 1600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-ddc8ade8\"><h2 class=\"uagb-heading-text\">Qu\u00e8 \u00e9s la ganache?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">La ganache \u00e9s una emulsi\u00f3, \u00e9s a dir, una barreja d'aigua amb oli o greix. En aquest cas el principal component greix\u00f3s \u00e9s la xocolata, que cont\u00e9 mantega de cacau. La part l\u00edquida sol ser nata, encara que tamb\u00e9 pot ser llet vegetal, aigua, alcohol o pur\u00e9 de fruita, com al nostre bomb\u00f3 de maracui\u00e0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si has intentat mai barrejar el vinagre i l'oli per fer una vinagreta, sabr\u00e0s que l'aigua i l'oli no es combinen gaire b\u00e9. El millor que podem fer si volem combinar aquests dos components \u00e9s fer una emulsi\u00f3 \u2013 barrejar-los amb molta for\u00e7a al turmix i al millor afegir alguna prote\u00efna per lligar-los millor. \u00c9s per aix\u00f2 que la maionesa moltes vegades porta ou.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per\u00f2 per m\u00e9s que barreges, tota emulsi\u00f3 \u00e9s una mica inestable, per naturalesa. L'aigua i l'oli no volen estar junts. I precisament aquesta qualitat \u00e9s la que busquem en un bomb\u00f3 de xocolata. El moment que mossegues dins, es comen\u00e7a a desfer \u2013 fondre \u2013 a la teva boca i revela els seus matisos de sabor.<\/p>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-0e3ed466\"><h2 class=\"uagb-heading-text\">Com es diferencia un bomb\u00f3 artesanal d'un bomb\u00f3 de llarga vida?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">El problema de la ganache \u00e9s que cont\u00e9 l\u00edquid, i el l\u00edquid fomenta el creixement de microorganismes com ara la floridura. Nosaltres equilibrem els percentatges de greixos, l\u00edquids, sucres i mat\u00e8ries s\u00f2lides per garantir una vida \u00fatil d'un o dos mesos en condicions de conservaci\u00f3 correctes, per\u00f2 molt m\u00e9s que aix\u00f2 no s'aconsegueix sense rec\u00f3rrer a conservants. \u00c9s per aix\u00f2 que la majoria de <a href=\"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/por-que-comprar-chocolate-artesano\/\">bombons industrials<\/a> reemplacen la part l\u00edquida amb un greix, com l'oli de palma. La textura continua sent m\u00e9s \u00absuau\u00bb respecte a la camisa exterior de xocolata, per\u00f2 mai no arribar\u00e0 a ser tan perfectament cremosa com una ganache fresca.<\/p>\n\n\n\n<div class=\"wp-block-uagb-image uagb-block-7cac5409 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-static wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><img decoding=\"async\" srcset=\"https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/gianduja-de-avellanas-DO-reus-chocolate-y-neula-crujiente-1024x577.jpeg ,https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/gianduja-de-avellanas-DO-reus-chocolate-y-neula-crujiente.jpeg 780w, https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/gianduja-de-avellanas-DO-reus-chocolate-y-neula-crujiente.jpeg 360w\" sizes=\"auto, (max-width: 480px) 150px\" src=\"https:\/\/anca741.supserv.cozmoslabs.com\/wp-content\/uploads\/2025\/05\/gianduja-de-avellanas-DO-reus-chocolate-y-neula-crujiente-1024x577.jpeg\" alt=\"bombon de chocolate con gianduja de avellanas\" class=\"uag-image-2824\" width=\"1600\" height=\"720\" title=\"gianduja de avellanas DO reus chocolate y neula crujiente\" loading=\"lazy\" role=\"img\"\/><figcaption class=\"uagb-image-caption\">Nuestro bomb\u00f3n de gianduja de avellanas D.O. Reus con neula crujiente<\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"wp-block-uagb-advanced-heading uagb-block-3375b2bc\"><h2 class=\"uagb-heading-text\">Qu\u00e8 \u00e9s el pralin\u00e9? I LA gianduja?<\/h2><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">El pralin\u00e9 \u00e9s una pasta que es fa molint fruits secs amb sucre. La gianduja \u00e9s la combinaci\u00f3 d'aquesta pasta de fruits secs, amb xocolata. Estrictament parlant, la gianduja es fa amb avellanes i xocolata, encara que avui dia la paraula es fa servir tamb\u00e9 per referir-se a pastes d'altres fruits secs, per exemple una \u00abduja\u00bb de festuc.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al barrejar dos tipus de greix (la mantega de cacau i el mateix oli del fruit sec, que \u00e9s l\u00edquid a temperatura ambient), es produeix l'efecte que la gianduja t\u00e9 una textura m\u00e9s tova que la xocolata per si sola. Es pot fer encara m\u00e9s tou afegint olis vegetals per crear productes com la Nutella.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ni el pralin\u00e9 ni la gianduja no contenen l\u00edquid, de manera que no tenen la textura extremadament sedosa d'una ganache. Per\u00f2 aquests farcits tenen altres avantatges. En no contenir l\u00edquid, se'ls pot afegir components cruixents i no s'estovaran amb el temps. Aix\u00f2 ho veur\u00e0s, per exemple, al nostre bomb\u00f3 d'avellanes de Reus, que cont\u00e9 neula cruixent.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La ganache y el pralin\u00e9 son dos de los rellenos m\u00e1s comunes en los bombones de chocolate. Si te apasiona la ciencia de la bomboner\u00eda, sigue leyendo, que investigaremos lo que define estos dos rellenos y por qu\u00e9 son tan diferentes. \u00bfQu\u00e9 es la ganache? La ganache es una emulsi\u00f3n, es decir, una mezcla de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2823,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[53],"tags":[],"class_list":["post-2738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia-del-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ganache vs. pralin\u00e9 - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"Sabes por qu\u00e9 la ganache es m\u00e1s cremosa y el pralin\u00e9, crujiente? 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Pacheco","author_link":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/author\/dpacheco22\/"},"uagb_comment_info":0,"uagb_excerpt":"La ganache y el pralin\u00e9 son dos de los rellenos m\u00e1s comunes en los bombones de chocolate. Si te apasiona la ciencia de la bomboner\u00eda, sigue leyendo, que investigaremos lo que define estos dos rellenos y por qu\u00e9 son tan diferentes. \u00bfQu\u00e9 es la ganache? La ganache es una emulsi\u00f3n, es decir, una mezcla de&hellip;","_links":{"self":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/comments?post=2738"}],"version-history":[{"count":5,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2738\/revisions"}],"predecessor-version":[{"id":3051,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/posts\/2738\/revisions\/3051"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/media\/2823"}],"wp:attachment":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/media?parent=2738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/categories?post=2738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/wp-json\/wp\/v2\/tags?post=2738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}