{"id":1405,"date":"2015-05-20T09:37:02","date_gmt":"2015-05-20T08:37:02","guid":{"rendered":"http:\/\/cook-shop.fr\/blog\/?p=1405"},"modified":"2020-06-20T00:08:22","modified_gmt":"2020-06-19T23:08:22","slug":"glace-au-chocolat-de-valrhona-guanaja","status":"publish","type":"post","link":"https:\/\/cook-shop.fr\/blog\/glace-au-chocolat-de-valrhona-guanaja\/","title":{"rendered":"Glace au chocolat de Valrhona Guanaja"},"content":{"rendered":"<p>Une recette de&nbsp;Glace au chocolat Guanaja qui nous viens de Valrhona et donne un superbe r\u00e9sultat. Elle est m\u00eame r\u00e9alisable avec une machine \u00e0 glace domestique ou il faut congeler le <a href=\"https:\/\/cook-shop.fr\/kitchenaid\/11158-sorbetiere-kitchenaid.html\" target=\"_blank\" rel=\"noopener noreferrer\">bac congelant <\/a>la veille. Oh&nbsp;! Nous avons pris la libert\u00e9 d\u2019ajouter une poign\u00e9e de f\u00e8ves de chocolat Guanaja (hach\u00e9es) dans notre cr\u00e8me glac\u00e9e pendant l\u2019\u00e9tape de turbinage\u2026 on ne peut jamais avoir top de chocolat n\u2019est-ce pas&nbsp;?<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-chocolat-valrhona-3.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1417\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-chocolat-valrhona-3.jpg\" alt=\"glace chocolat valrhona (3)\" width=\"500\" height=\"334\" srcset=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-chocolat-valrhona-3.jpg 500w, https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-chocolat-valrhona-3-300x200.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>Ingr\u00e9dients pour environ 1,250 litre<br \/>\nLait entier 1 litre<br \/>\nLait \u00e9cr\u00e9m\u00e9 en poudre 45 g<br \/>\nSucre semoule 100 g<br \/>\n<a title=\"sucre inverti\" href=\"cook-shop.fr\/les-sucres\/530-sirop-de-sucre-inverti-gallia-ou-trimoline.html\" target=\"_blank\" rel=\"noopener noreferrer\">Sucre inverti<\/a> 90 g<br \/>\n<a title=\"stabilisateur \u00e0 glace\" href=\"https:\/\/cook-shop.fr\/additif\/783-gomme-caroube.html?search_query=stabilisateur&amp;results=21\" target=\"_blank\" rel=\"noopener noreferrer\">Stabilisateur \u00e0 glace ou gomme de caroube<\/a> 6 g<br \/>\n<a title=\"valrhona guanaja\" href=\"https:\/\/cook-shop.fr\/chocolat-valrhona\/150-feves-chocolat-noir-valrhona-guanaja-70.html\" target=\"_blank\" rel=\"noopener noreferrer\">Chocolat Guanaja Valrhona<\/a> Hach\u00e9 ou fondu 270g<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-7.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1412\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-7.jpg\" alt=\"glace au gianduja (7)\" width=\"450\" height=\"675\"><\/a><br \/>\n&#8211; Pr\u00e9lever la moiti\u00e9 du sucre en poudre et y m\u00e9langer le stabilisant puis incorporer au reste du sucre en poudre.<br \/>\n&#8211; Chauffer le lait et la poudre de lait, lorsque celui-ci atteint <a href=\"https:\/\/cook-shop.fr\/comme-les-pro\/1868-thermometre-a-sucre-digitale-.html\" target=\"_blank\" rel=\"noopener noreferrer\">30\u00b0C<\/a> y incorporer le sucre et le sucre inverti.<br \/>\n&#8211; A <a href=\"https:\/\/cook-shop.fr\/comme-les-pro\/1868-thermometre-a-sucre-digitale-.html\" target=\"_blank\" rel=\"noopener noreferrer\">45\u00b0C<\/a> ajouter le m\u00e9lange sucre-stabilisant et bien m\u00e9langer.<br \/>\n&#8211; Ajouter le chocolat hach\u00e9 ou fondu au m\u00e9lange et \u00e9mulsionner au fouet.<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-6-e1432035236571.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1411\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-6-e1432035236571.jpg\" alt=\"glace au gianduja (6)\" width=\"450\" height=\"675\"><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&#8211; Porter \u00e0 \u00e9bullition \u00e0 la casserole puis mixer vigoureusement en prenant soins de ne pas vous \u00e9clabousser (laisser ti\u00e9dir si besoin mis pas refroidir avant cette \u00e9tape).<br \/>\n&#8211; Refroidir puis r\u00e9frig\u00e9rer entre 4 et 12 heures.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-1-e1432035247876.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1407\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-1-e1432035247876.jpg\" alt=\"glace au gianduja (1)\" width=\"450\" height=\"675\"><\/a><br \/>\n&#8211; Sortir du r\u00e9frig\u00e9rateur et mixer \u00e0 nouveau vigoureusement pour assurer une bonne homog\u00e9n\u00e9it\u00e9.<br \/>\nTurbiner.<br \/>\n&#8211; Conserver \u00e0 -18\u00b0C et consommer entre -10\/12\u00b0C.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-5.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1410\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-5.jpg\" alt=\"glace au gianduja (5)\" width=\"450\" height=\"675\"><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Et pour finir&#8230; une note de prudence. Surveillez les petits gourmands qui sont souvent tent\u00e9s de l\u00e9cher le bord du bol congel\u00e9 de la turbine&#8230; c&rsquo;est trop froid et ils risquent de se blesser la langue en restant coll\u00e9 dessus&#8230;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-3.jpg\" rel=\"lightbox\" ><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1409\" src=\"https:\/\/cook-shop.fr\/blog\/wp-content\/uploads\/2015\/05\/glace-au-gianduja-3.jpg\" alt=\"glace au gianduja (3)\" width=\"450\" height=\"675\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une recette de&nbsp;Glace au chocolat Guanaja qui nous viens de Valrhona et donne un superbe r\u00e9sultat. Elle est m\u00eame r\u00e9alisable avec une machine \u00e0 glace domestique ou il faut congeler le bac congelant la veille. Oh&nbsp;! Nous avons pris la &hellip; <a href=\"https:\/\/cook-shop.fr\/blog\/glace-au-chocolat-de-valrhona-guanaja\/\">Lire la suite\u00ad\u00ad<\/a><\/p>\n","protected":false},"author":1,"featured_media":1417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[71,216,215,214,68],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/posts\/1405"}],"collection":[{"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/comments?post=1405"}],"version-history":[{"count":6,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/posts\/1405\/revisions"}],"predecessor-version":[{"id":4798,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/posts\/1405\/revisions\/4798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/media\/1417"}],"wp:attachment":[{"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/media?parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/categories?post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cook-shop.fr\/blog\/wp-json\/wp\/v2\/tags?post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}