{"id":303690,"date":"2024-02-29T17:21:22","date_gmt":"2024-02-29T16:21:22","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/recipe\/avellanas-crujientes-de-chocolate-blanco-con-leche-o-negro\/"},"modified":"2024-02-29T17:21:22","modified_gmt":"2024-02-29T16:21:22","slug":"avellanas-crujientes-de-chocolate-blanco-con-leche-o-negro","status":"publish","type":"wprm_recipe","link":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/recipe\/avellanas-crujientes-de-chocolate-blanco-con-leche-o-negro\/","title":{"rendered":"Avellanas crujientes de chocolate (blanco, con leche o negro)"},"content":{"rendered":"","protected":false},"author":1,"featured_media":301866,"template":"","format":"standard","wprm_course":[],"wprm_cuisine":[],"wprm_keyword":[],"wprm_ingredient":[10914,10912,10911,1037,10913],"wprm_ingredient_unit":[318,170,501],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-303690","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_ingredient-avellanas-o-almendras-sin-piel","wprm_ingredient-cacao-en-polvo-sin-azucar-es","wprm_ingredient-chocolate-es","wprm_ingredient-sucre-es","wprm_ingredient-una-buena-pizca-de-sal"],"acf":[],"recipe":{"id":303690,"slug":"avellanas-crujientes-de-chocolate-blanco-con-leche-o-negro","post_status":"publish","date":"2024-02-29 17:21:22","date_formatted":"Feb 29","post_password":"","post_author":"1","language":"es","type":"food","image_id":301866,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5285-3-scaled.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5285-3-scaled.jpg","pin_image_repin_id":"","name":"Avellanas crujientes de chocolate (blanco, con leche o negro)","summary":"","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":0,"servings_unit":"","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":"90","prep_time_zero":false,"cook_time":"10","cook_time_zero":false,"total_time":0,"custom_time":0,"custom_time_zero":false,"custom_time_label":"","tags":{"course":[],"cuisine":[],"keyword":[]},"equipment":[],"ingredients":[{"ingredients":[{"uid":0,"amount":"400","unit":"g","name":"az\u00facar","notes":"","unit_id":170,"id":245,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1776598122000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"1","unit":"","name":"una buena pizca de sal","notes":"","id":10709,"conversion_item_snapshot":{"amount":"1","unit":"","timestamp":1776598122000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"400","unit":"g","name":"avellanas o almendras sin piel","notes":"","unit_id":170,"id":10710,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1776598122000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":3,"amount":"1","unit":"kg","name":"chocolate","notes":"","unit_id":501,"id":7324,"conversion_item_snapshot":{"amount":"1","unit":"kg","timestamp":1776598122000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"6","unit":"c. sopa ","name":"cacao en polvo sin az\u00facar","notes":"","unit_id":318,"id":10351,"conversion_item_snapshot":{"amount":"6","unit":"c. sopa ","timestamp":1776598122000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"","uid":-1}],"instructions":[{"instructions":[{"uid":0,"name":"","text":"<p>Vierte el az\u00facar y la sal en una sart\u00e9n grande con 70 g de agua. Ll\u00e9valo a ebullici\u00f3n a fuego fuerte.<\/p>","image":0},{"uid":1,"name":"","text":"<p>Vierte las avellanas (sin tostar). Aqu\u00ed he utilizado avellanas crudas sin pelar, pero tambi\u00e9n puedes utilizar almendras.<\/p>","image":0},{"uid":2,"name":"","text":"<p>Sin dejar de remover y bajando ligeramente el fuego, cuece las avellanas, que se ir\u00e1n tostando poco a poco de forma natural.<\/p>","image":0},{"uid":3,"name":"","text":"<p>En alg\u00fan momento, el jarabe cristalizar\u00e1 y esto es perfectamente normal.<\/p>","image":0},{"uid":4,"name":"","text":"<p>Separa bien las avellanas y sigue cociendo hasta que la capa exterior se vuelva caramelo.<\/p>","image":0},{"uid":5,"name":"","text":"<p>No quieres que todo el az\u00facar se derrita en caramelo, de lo contrario se formar\u00e1 una l\u00e1mina de caramelo y las avellanas no se separar\u00e1n. As\u00ed que tenemos que detenernos antes de eso. S\u00f3lo debe quedar una fina capa de caramelo sobre las avellanas. Verter en una bandeja de horno forrada con papel de horno y dejar enfriar.<\/p>","image":0},{"uid":6,"name":"","text":"<p>Mientras tanto, atempera el chocolate. Primero funde el chocolate uniformemente a 42\u00b0C. El m\u00e9todo m\u00e1s sencillo para atemperar es utilizar manteca de cacao Mycryo, que a\u00f1ado cuando el chocolate est\u00e1 a 34,7\u00b0C.<\/p><p>He escrito un libro sobre el chocolate del haba a la tableta, publicado por Solar, en el que explico todos los m\u00e9todos de atemperado m\u00e1s tradicionales. Pero la manteca de cacao mycryo es una manteca de cacao en polvo ya en la forma adecuada, y atemperar\u00e1 el resto del chocolate mediante la siembra. Tengo aqu\u00ed un poco de chocolate blanco que hice con mis concheuses. pero puedes coger con la misma facilidad chocolate de buena calidad de las tiendas, y elegir el color (negro, con leche, blanco).<\/p>","image":0},{"uid":7,"name":"","text":"<p>Este es mi nuevo juguete. Se trata de un tambor que se acopla al robot de cocina kitchenaid. Girar\u00e1 en \u00e1ngulo, para que puedas recubrir los frutos secos con chocolate. Vierte por encima las avellanas caramelizadas.<\/p>","image":0},{"uid":8,"name":"","text":"<p>Pon el robot de cocina en primera velocidad y vierte el chocolate atemperado hasta que alcance los 29\u00b0C. Empec\u00e9 con 3-4 cucharones.<\/p>","image":0},{"uid":9,"name":"","text":"<p>La m\u00e1quina se recubrir\u00e1 y el arranque es un poco tedioso. Tienes que permanecer delante y rascar el interior del tambor de vez en cuando.<\/p>","image":0},{"uid":10,"name":"","text":"<p>A veces, sacaba las avellanas del bombo para dejarlas tranquilas y que el chocolate cristalizara un poco m\u00e1s.<\/p>","image":0},{"uid":11,"name":"","text":"<p>A continuaci\u00f3n, a\u00f1ade el chocolate poco a poco, volvi\u00e9ndolo a templar si es necesario.<\/p>","image":0},{"uid":12,"name":"","text":"<p>Al final, cuando se hab\u00eda vertido todo el chocolate y la mezcla se hab\u00eda cristalizado, a\u00f1ad\u00ed un poco de cacao en polvo (4-5 cucharadas).<\/p>","image":0},{"uid":13,"name":"","text":"<p>Una vez terminado, vi\u00e9rtelo en una fuente y d\u00e9jalo cristalizar a temperatura ambiente.<\/p>","image":0},{"uid":14,"name":"","text":"<p>Despu\u00e9s deben guardarse en una caja herm\u00e9tica. Las avellanas se conservan varias semanas.<\/p>","image":0}],"name":"","uid":-1}],"ingredients_flat":[{"uid":0,"amount":"400","unit":"g","name":"az\u00facar","notes":"","unit_id":170,"id":245,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1776598122000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"1","unit":"","name":"una buena pizca de sal","notes":"","id":10709,"conversion_item_snapshot":{"amount":"1","unit":"","timestamp":1776598122000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"400","unit":"g","name":"avellanas o almendras sin piel","notes":"","unit_id":170,"id":10710,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1776598122000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":3,"amount":"1","unit":"kg","name":"chocolate","notes":"","unit_id":501,"id":7324,"conversion_item_snapshot":{"amount":"1","unit":"kg","timestamp":1776598122000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"6","unit":"c. sopa ","name":"cacao en polvo sin az\u00facar","notes":"","unit_id":318,"id":10351,"conversion_item_snapshot":{"amount":"6","unit":"c. sopa ","timestamp":1776598122000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}}],"instructions_flat":[{"uid":0,"name":"","text":"<p>Vierte el az\u00facar y la sal en una sart\u00e9n grande con 70 g de agua. Ll\u00e9valo a ebullici\u00f3n a fuego fuerte.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":1,"name":"","text":"<p>Vierte las avellanas (sin tostar). Aqu\u00ed he utilizado avellanas crudas sin pelar, pero tambi\u00e9n puedes utilizar almendras.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":2,"name":"","text":"<p>Sin dejar de remover y bajando ligeramente el fuego, cuece las avellanas, que se ir\u00e1n tostando poco a poco de forma natural.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":3,"name":"","text":"<p>En alg\u00fan momento, el jarabe cristalizar\u00e1 y esto es perfectamente normal.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":4,"name":"","text":"<p>Separa bien las avellanas y sigue cociendo hasta que la capa exterior se vuelva caramelo.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":5,"name":"","text":"<p>No quieres que todo el az\u00facar se derrita en caramelo, de lo contrario se formar\u00e1 una l\u00e1mina de caramelo y las avellanas no se separar\u00e1n. As\u00ed que tenemos que detenernos antes de eso. S\u00f3lo debe quedar una fina capa de caramelo sobre las avellanas. Verter en una bandeja de horno forrada con papel de horno y dejar enfriar.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":6,"name":"","text":"<p>Mientras tanto, atempera el chocolate. Primero funde el chocolate uniformemente a 42\u00b0C. El m\u00e9todo m\u00e1s sencillo para atemperar es utilizar manteca de cacao Mycryo, que a\u00f1ado cuando el chocolate est\u00e1 a 34,7\u00b0C.<\/p><p>He escrito un libro sobre el chocolate del haba a la tableta, publicado por Solar, en el que explico todos los m\u00e9todos de atemperado m\u00e1s tradicionales. Pero la manteca de cacao mycryo es una manteca de cacao en polvo ya en la forma adecuada, y atemperar\u00e1 el resto del chocolate mediante la siembra. Tengo aqu\u00ed un poco de chocolate blanco que hice con mis concheuses. pero puedes coger con la misma facilidad chocolate de buena calidad de las tiendas, y elegir el color (negro, con leche, blanco).<\/p>","image":0,"type":"instruction","image_url":""},{"uid":7,"name":"","text":"<p>Este es mi nuevo juguete. Se trata de un tambor que se acopla al robot de cocina kitchenaid. Girar\u00e1 en \u00e1ngulo, para que puedas recubrir los frutos secos con chocolate. Vierte por encima las avellanas caramelizadas.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":8,"name":"","text":"<p>Pon el robot de cocina en primera velocidad y vierte el chocolate atemperado hasta que alcance los 29\u00b0C. Empec\u00e9 con 3-4 cucharones.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":9,"name":"","text":"<p>La m\u00e1quina se recubrir\u00e1 y el arranque es un poco tedioso. Tienes que permanecer delante y rascar el interior del tambor de vez en cuando.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":10,"name":"","text":"<p>A veces, sacaba las avellanas del bombo para dejarlas tranquilas y que el chocolate cristalizara un poco m\u00e1s.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":11,"name":"","text":"<p>A continuaci\u00f3n, a\u00f1ade el chocolate poco a poco, volvi\u00e9ndolo a templar si es necesario.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":12,"name":"","text":"<p>Al final, cuando se hab\u00eda vertido todo el chocolate y la mezcla se hab\u00eda cristalizado, a\u00f1ad\u00ed un poco de cacao en polvo (4-5 cucharadas).<\/p>","image":0,"type":"instruction","image_url":""},{"uid":13,"name":"","text":"<p>Una vez terminado, vi\u00e9rtelo en una fuente y d\u00e9jalo cristalizar a temperatura ambiente.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":14,"name":"","text":"<p>Despu\u00e9s deben guardarse en una caja herm\u00e9tica. 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