{"id":2549,"date":"2019-06-28T00:00:00","date_gmt":"2019-06-28T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/cacao-bean-una-celebracion-sabrosa-y-refinada\/"},"modified":"2022-09-12T15:28:42","modified_gmt":"2022-09-12T13:28:42","slug":"cacao-bean-una-celebracion-sabrosa-y-refinada","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/cacao-bean-una-celebracion-sabrosa-y-refinada\/","title":{"rendered":"Cacao Bean, una celebraci\u00f3n sabrosa y refinada"},"content":{"rendered":"\n

Nuevas noticias vienen con el lanzamiento de nuevos productos. Y es que hemos creado un nuevo producto,\u00a0\u201cCacao Bean\u201d<\/strong>.\u00a0Queremos celebrar un importante paso para la historia de\u00a0Felchlin<\/a>, la apertura del\u00a0nuevo centro educativo y de investigaci\u00f3n Condirama<\/strong>, con la creaci\u00f3n de un nuevo producto “Cacao Bean”<\/strong>. Una apuesta de futuro, pero tambi\u00e9n de presente, en un momento en el que la innovaci\u00f3n y el aprendizaje evolucionan a cada minuto.<\/p>\n\n\n\n

Hemos elegido la\u00a0forma del haba de cacao<\/strong>\u00a0para este petit g\u00e2teau, ya que para nosotros es lo esencial, donde se encuentra toda la pureza y toda la esencia del fruto. Creemos que lo que hace a\u00a0Felchlin<\/a>\u00a0especial y \u00fanico es esa capacidad para\u00a0conservar el alma de cada materia prima<\/strong>, pero tambi\u00e9n la de mantener los\u00a0principios y valores sobre los que se ha construido la marca<\/a>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"inaguracion-condirama-01\"<\/figure>\n\n\n\n
\"inaguracion-condirama-04\"<\/figure>\n\n\n\n
\"inaguracion-condirama-18\"<\/figure>\n\n\n\n
\"inaguracion-condirama-08\"<\/figure>\n
Jordi Bordas, su equipo y el equipo de Felchlin en la inauguraci\u00f3n de Condirama, preparando el petit gateau.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Los sabores que conforman este peque\u00f1o postre son principalmente\u00a0dos de nuestras coberturas favoritas<\/strong>. Por un lado,\u00a0Maracaibo Clasificado 65%<\/a>, que representa el resultado del esfuerzo y el trabajo impecable del equipo de\u00a0Felchlin<\/a>. Por otro,\u00a0Costa Rica 70%<\/a>, que junto con otros ingredientes como la nuez de Macadamia y la vainilla, nos transportan a aquella finca de Costa Rica llamada \u201cLa Amistad\u201d, un lugar y un nombre maravilloso que expresa muy bien la relaci\u00f3n que tenemos con\u00a0Felchlin<\/a>\u00a0desde hace tantos a\u00f1os.<\/p>\n\n\n\n

Finalmente, para complementar el sabor del cacao puro, hemos querido dar nuestro toque personal con sabores que te transporten al tr\u00f3pico<\/strong>. Por ello, en el interior de nuestra haba de chocolate encontrar\u00e1s crujiente de almendra, cacao y macadamia. Sabores vibrantes que hacen de esta Cacao Bean en forma de petit g\u00e2teau una elaboraci\u00f3n sabrosa y llena de matices.<\/p>\n\n\n\n

Dicha explosi\u00f3n de sabor la hemos conseguido mediante un juego de texturas, sobre todo a\u00f1adiendo uno de los \u00faltimos productos de Felchlin; el zumo de cacao<\/a>. Este consiste en un extracto del zumo de la pulpa del fruto del cacao de los bosques de Ghana, convertido en gelificado. \u00a1Ingredientes que hacen de Cacao Bean de lo m\u00e1s aut\u00f3ctono y puro!<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"inaguracion-condirama-14\"<\/figure>\n\n\n\n
\"inaguracion-condirama-11\"<\/figure>\n\n\n\n
\"inaguracion-condirama-10\"<\/figure>\n
El equipo de Felchlin y de Jordi Bordas preparando el Cacao Bean.<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Nuevas noticias vienen con el lanzamiento de nuevos productos. Y es que hemos creado un nuevo producto,\u00a0\u201cCacao Bean\u201d.\u00a0Queremos celebrar un importante paso para la historia de\u00a0Felchlin, la apertura del\u00a0nuevo centro educativo y de investigaci\u00f3n Condirama, con la creaci\u00f3n de un nuevo producto “Cacao Bean”. Una apuesta de futuro, pero tambi\u00e9n de presente, en un momento […]<\/p>\n","protected":false},"author":2,"featured_media":2550,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[38],"tags":[83,25],"class_list":["post-2549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos","tag-chocolate","tag-ingredientes-de-pasteleria"],"acf":[],"yoast_head":"\nCacao Bean, una celebraci\u00f3n sabrosa y refinada - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Celebramos un importante paso para la historia de Felchlin, la apertura del nuevo centro educativo, con la creaci\u00f3n del nuevo "Cacao Bean".\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/cacao-bean-una-celebracion-sabrosa-y-refinada\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cacao Bean, una celebraci\u00f3n sabrosa y refinada - 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