{"id":1630,"date":"2023-12-01T14:22:48","date_gmt":"2023-12-01T12:22:48","guid":{"rendered":"http:\/\/daniellepacheco.es\/?p=1630"},"modified":"2026-05-07T11:55:40","modified_gmt":"2026-05-07T09:55:40","slug":"como-decoramos-los-bombones-de-chocolate","status":"publish","type":"post","link":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/como-decoramos-los-bombones-de-chocolate\/","title":{"rendered":"Comment d\u00e9core-t-on les bonbons ?"},"content":{"rendered":"

Il existe plusieurs fa\u00e7ons de d\u00e9corer le chocolat. Dans cet article nous d\u00e9couvrirons les tecniques utilis\u00e9es chez Danielle Pacheco Chocolatier.<\/p>\n\n\n\n

\u00c9tapes pour d\u00e9corer un bonbon au chocolat<\/h2>\n\n\n\n

Pour faire nos chocolats nous travaillons avec des moules, comme quoi il faut d\u00e9corer les moules avant d'y mettre le chocolat. Nous choisissons les couleurs, nous les m\u00e9langeons si besoin, nous les portons \u00e0 la temp\u00e9rature ad\u00e9quate et on les applique sur le moule \u00e0 l'aide d'un pinceau alimentaire, d'une \u00e9ponge ou d'un gant.<\/p>\n\n\n\n

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

Pourquoi les chocolats brillent-ils ?<\/h2>\n\n\n\n

Le chocolat brille gr\u00e2ce au beurre de cacao, un ingr\u00e9dient fondamental de chocolat qui s'extrait de la f\u00e8ve de cacao. Le beurre de cacao est un ingr\u00e9dient tr\u00e8s particulier car lorsqu\u2019il passe de l\u2019\u00e9tat liquide \u00e0 l\u2019\u00e9tat solide, ses cristaux peuvent prendre diverses formes selon la mani\u00e8re dont on le traite. C\u2019est pour la m\u00eame raison que le carbone, par exemple, peut se transformer en diamant ou en graphite.<\/p>\n\n\n\n

Pour faire briller le chocolat, il faut savoir bien manipuler le chocolat, en suivant les temp\u00e9ratures et les temps \u00e9tablis et en remuant la masse comme il faut. C'est ce qu'on appelle le temp\u00e9rage, ou pr\u00e9-cristallisation, du chocolat. Si un chocolat a \u00e9t\u00e9 bien temp\u00e9r\u00e9, les cristaux s'alignent de mani\u00e8re ordonn\u00e9e, ce qui conf\u00e8re un \u00e9clat au produit fini. L'\u00e9clat se perd lorsque le temp\u00e9rature du chocolat<\/a> monte par-dessus de 22 degr\u00e9s.<\/p>\n\n\n\n

Nous utilisons des moules en plastique plut\u00f4t que ceux en silicone, car le chocolat refl\u00e8te la texture sur laquelle il a \u00e9t\u00e9 travaill\u00e9. Nous polissons chaque moule avant de le peindre afin de faire briller le chocolat le plus possible.<\/p>\n\n\n\n

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

Quels colorants utilisons-nous dans nos bonbons ?<\/h2>\n\n\n\n

De nombreux pigments peuvent \u00eatre utilis\u00e9s pour d\u00e9corer les bonbons. Chez Danielle Pacheco Chocolatier, nous utilisons exclusivement des colorants naturels, bien qu'il existe \u00e9galement de nombreux colorants synth\u00e9tiques. Nous n'utilisons aucun colorant synth\u00e9tique, car ces derniers sont faits \u00e0 partir de p\u00e9trochimiques, et nous pensons qu'il est totalement inn\u00e9cessaire d'en inclure dans du chocolat.<\/p>\n\n\n\n

Nous prenons certains de nos colorants directement \u00e0 partir de produits alimentaires. Par exemple, le vert que nous utilisons est simplement de la poudre de th\u00e9 matcha, et le bleu fonc\u00e9 vient de la spiruline. Ces poudres sont m\u00e9lang\u00e9es au beurre de cacao et peuvent \u00eatre utilis\u00e9es directement. Nous achetons un colorant orange qui est d\u00e9j\u00e0 pr\u00e9par\u00e9, mais lui aussi est fait \u00e0 base de curcuma et de radis.<\/p>\n\n\n\n

Otros colorantes son de origen natural, pero no vienen de plantas. Destacan el negro (carb\u00f3n vegetal, E153), el blanco (e170, carbonato de calcio) y el rojo (\u00f3xido f\u00e9rrico, E172).<\/p>\n\n\n\n

Le seul colorant synth\u00e9tique que nous avions utilis\u00e9 dans le pass\u00e9 \u00e9tait le bleu, E133. Il est quasiment impossible de trouver un colorant bleu naturel, puisque cette couleur existe bien peu dans la nature. Il y a quelques ann\u00e9es, nous avons r\u00e9ussi \u00e0 trouver un bleu fait \u00e0 base de spiruline et nous n'avons plus besoin d\u2019utiliser le E133.<\/p>\n\n\n\n

\n
\n
\n
\"Botellas<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\"Manteca<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Qu\u2019est-ce que le dioxyde de titane et pourquoi n\u2019est-il pas utilis\u00e9 ?<\/h2>\n\n\n\n

Jusqu'en 2022, c'\u00e9tait tr\u00e8s habituel d'utiliser le dioxyde de titane (E171) pour ajouter un fond blanc aux bonbons et aux autres produits alimentaires. Le dioxyde de titane est tr\u00e8s opaque. Lorsqu'on devait peindre des bonbons de chocolat noir, c'\u00e9tait pratique d'ajouter une fine couche de dioxyde de titane derri\u00e8re la couleur principale. Un peu comme peindre sur une toile blanche au lieu d'une toile noire, cette couche de blanc aidait \u00e0 ce que les couleurs du dessin se voyaient mieux.<\/p>\n\n\n\n

En 2022, la Commission europ\u00e9enne a interdit<\/a> l'utilisation du dioxyde de titane<\/a> car certaines \u00e9tudes ont montr\u00e9 que cela pourrait peut-\u00eatre avoir des effets nocifs sur la sant\u00e9 \u00e0 long terme. Dans la chocolaterie, le colorant blanc a \u00e9t\u00e9 remplac\u00e9 par du carbonate de calcium (E170). Ce n'est pas aussi opaque, et c'est pour cela que les chocolats ne sont pas aussi color\u00e9s qu'avant.<\/p>\n\n\n\n

Qu\u00e9 son los colorantes AZOICOS?<\/h2>\n\n\n\n

Les colorants azo\u00efques<\/a> Les colorants azo\u00efques sont des colorants poss\u00e9dant une structure chimique sp\u00e9cifique et une base azot\u00e9e (terme qui provient des mots grecs \u00ab\u00a0a-\u00a0\u00bb (sans) et \u00ab\u00a0zoion\u00a0\u00bb (vie), car les \u00eatres vivants ne peuvent survivre dans l'azote pur). Ce sont des colorants organiques synth\u00e9tiques, c'est-\u00e0-dire fabriqu\u00e9s \u00e0 partir de produits p\u00e9trochimiques. Plus de la moiti\u00e9 des colorants utilis\u00e9s dans les industries des textiles, de l'alimentation, etc., sont des colorants azo\u00efques.<\/p>\n\n\n\n

Les colorants Southampton<\/a> se r\u00e9f\u00e8re \u00e0 six colorants azo\u00efques qui pourraient potentiellement causer des probl\u00e8mes d'attention chez les enfants lorsqu'ils sont consomm\u00e9s \u00e0 tr\u00e8s fortes doses. Les colorants Southampton sont la tartrazine (E102), le jaune de quinol\u00e9ine (E104), le jaune coucher de soleil FCF (E110), l'azorubine\/carmoisine (E122), le Ponceau 4R (E124) et le rouge allura AC (E129).<\/p>\n\n\n\n

Chez Danielle Pacheco Chocolatier nous n'utilisons aucun colorant azo\u00efque ou Southampton. Bien qu'ils soient toujours l\u00e9gaux en Europe, nous consid\u00e9rons qu'il n'est pas n\u00e9cessaire d'inclure des additifs qui pourraient avoir des effets nocifs sur les enfants. Nous proposons exclusivement des bonbons de chocolat<\/a> sont faits avec des colorants naturels \u00e0 base de plantes ou de min\u00e9raux.<\/p>\n\n\n\n

Dans l'emballage d'un produit qui pr\u00e9sente ces couleurs, il est oblig\u00e9 par loi<\/a> d'inclure un avertissement indiquant que cela peut avoir des effets n\u00e9gatifs sur l'activit\u00e9 et l'attention des enfants.<\/p>","protected":false},"excerpt":{"rendered":"

Hay varias maneras de decorar los bombones de chocolate. Hoy miraremos la t\u00e9cnica que solemos usar en Danielle Pacheco Chocolatier. Pasos para decorar un bomb\u00f3n de chocolate Nuestros bombones son de molde, lo cual quiere decir que pintamos los moldes antes de vertir el chocolate. Escogemos los colores, los mezclamos si hace falta, los llevamos […]<\/p>\n","protected":false},"author":1,"featured_media":1655,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[37],"tags":[],"class_list":["post-1630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-temas-chocolate"],"yoast_head":"\n\u00bfC\u00f3mo decoramos los bombones? - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"\u00bfAlguna vez has querido saber c\u00f3mo conseguimos los dise\u00f1os y el brillo en un bomb\u00f3n de chocolate? 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decoramos los bombones?"}]},{"@type":"WebSite","@id":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/#website","url":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/","name":"Danielle Pacheco Chocolatier","description":"Bombones de chocolate artesanales hechos en Barcelona.","publisher":{"@id":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/#organization","name":"Danielle Pacheco 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Pacheco","author_link":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/author\/dpacheco22\/"},"uagb_comment_info":0,"uagb_excerpt":"Hay varias maneras de decorar los bombones de chocolate. Hoy miraremos la t\u00e9cnica que solemos usar en Danielle Pacheco Chocolatier. Pasos para decorar un bomb\u00f3n de chocolate Nuestros bombones son de molde, lo cual quiere decir que pintamos los moldes antes de vertir el chocolate. Escogemos los colores, los mezclamos si hace falta, los llevamos…","_links":{"self":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/posts\/1630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/comments?post=1630"}],"version-history":[{"count":5,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/posts\/1630\/revisions"}],"predecessor-version":[{"id":3254,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/posts\/1630\/revisions\/3254"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/media\/1655"}],"wp:attachment":[{"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/media?parent=1630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/categories?post=1630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anca741.supserv.cozmoslabs.com\/fra\/wp-json\/wp\/v2\/tags?post=1630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}