{"id":2602,"date":"2019-08-14T00:00:00","date_gmt":"2019-08-14T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/"},"modified":"2022-09-13T15:41:23","modified_gmt":"2022-09-13T13:41:23","slug":"chocolate-vegano-bean-to-bar-con-leche-de-coco","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/","title":{"rendered":"Tres recetas de chocolate bean-to-bar"},"content":{"rendered":"\n

El pastel de chocolate es la joya de la pasteler\u00eda, el must<\/em> que todos los amantes de la reposter\u00eda, tanto casera como profesional, deber\u00edan dominar, \u00bfno crees? \ud83d\ude0f<\/p>\n\n\n\n

A nosotros nos encanta, y por eso el chocolate es el ingrediente principal de muchas de nuestras elaboraciones, como el entremets ChocoCoco, que forma parte del Curso de pasteler\u00eda B\u00b7Concept online y extendido<\/strong><\/a> que dar\u00e1 comienzo el pr\u00f3ximo 10 de octubre de 2022<\/strong>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\"\"
Glaseado negro<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Bizcocho de almendra y ChocoCoco 65 %<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Corte del entremets ChocoCoco<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Aplicando el m\u00e9todo B\u00b7Concept<\/strong><\/a> y siendo fieles a nuestra filosof\u00eda de crear desde cero atendiendo a nuestras necesidades y las del consumidor<\/strong>, en esta elaboraci\u00f3n decidimos confeccionar nosotros mismos la cobertura utilizando la t\u00e9cnica bean-to-bar<\/em>. Con ella creamos tres chocolates con intensidades diferentes: uno “con leche” del 40%<\/strong> totalmente vegano, elaborado con bebida de coco org\u00e1nica, y dos negros, del 65% y del 82%<\/strong> respectivamente. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Gracias al bean-to-bar<\/em>, hemos logrado dise\u00f1ar creaciones originales y \u00fanicas, con un perfil de sabor totalmente in\u00e9dito. <\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

As\u00ed pues, adem\u00e1s de poder trabajar con las fant\u00e1sticas coberturas que nos ofrece el mercado, hoy en d\u00eda podemos crear casi cualquier chocolate trabajando directamente con la base: las habas de cacao<\/strong>. Precisamente, de ah\u00ed el nombre de la t\u00e9cnica \u201cdel haba a la barra\u201d.<\/p>\n\n\n\n

El m\u00e1s interesante, sin duda, es nuestro chocolate “con leche” vegano ChocoCoco. Para elaborarlo, hemos utilizado tan solo 4 ingredientes:<\/p>\n\n\n\n

  1. Habas de cacao<\/strong> de Ghana de comercio justo. Que previamente tostaremos y descascarillaremos para convertirlas en nibs de cacao.<\/li>
  2. Az\u00facar de coco<\/strong> org\u00e1nico, el cual elegimos porque conserva m\u00e1s nutrientes y minerales que el az\u00facar blanco refinado utilizado habitualmente, y tiene un menor \u00edndice gluc\u00e9mico.<\/li>
  3. Bebida de coco en polvo<\/strong> org\u00e1nica, un ingrediente sin colorantes y sin az\u00facares ni edulcorantes a\u00f1adidos. Adem\u00e1s, tiene un alto contenido en prote\u00edna (16 %). <\/li>
  4. Manteca de cacao<\/strong> de la m\u00e1s alta calidad. <\/li><\/ol>\n\n\n\n
    <\/div>\n\n\n\n
    \n
    \"Nibs
    Nibs de cacao<\/figcaption><\/figure>\n\n\n\n
    \"Az\u00facar
    Az\u00facar de coco<\/figcaption><\/figure>\n\n\n\n
    \"Leche
    Leche de coco<\/figcaption><\/figure>\n\n\n\n
    \"Manteca
    Manteca de cacao<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
    <\/div>\n\n\n\n

    Ahora que tenemos nuestras cuatro materias primas, procederemos a triturarlas en un\u00a0robot de cocina<\/strong>\u00a0hasta conseguir una masa homog\u00e9nea. Despu\u00e9s, pasaremos esta masa a una\u00a0conchadora<\/strong>, y la trabajaremos durante al menos 24 horas, para conseguir una textura bien fina y eliminar los sabores \u00e1cidos, logrando una sensaci\u00f3n untuosa y agradable al paladar.<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \n
    \"05-Robot\"
    Procesado en robot<\/figcaption><\/figure>\n\n\n\n
    \"07-Robot\"
    Masa homog\u00e9nea<\/figcaption><\/figure>\n\n\n\n
    \"08-Conchado\"
    Conchadora<\/figcaption><\/figure>\n\n\n\n
    \"09-Conchado\"
    24h de conchado<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
    <\/div>\n\n\n\n

    Puede parecer una tarea complicada, pero la realidad es que lograr una cobertura de calidad no es tan dif\u00edcil, la clave es utilizar una buena materia prima y ajustar los tiempos hasta que obtengamos el aroma y la textura deseada. <\/p>\n\n\n\n

    Como hab\u00e9is visto, usando apenas tres o cuatro ingredientes se puede lograr un resultado muy profesional<\/strong>. En este caso, obtenemos un chocolate “con leche” vegano con un contenido de cacao de al menos el 40%, pero sin l\u00e1cteos ni ning\u00fan alimento de procedencia animal, muy cremoso y con un ligero sabor a coco.<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \"Atemperado\"<\/figure>\n\n\n\n
    <\/div>\n\n\n\n

    Si te ha gustado esta explicaci\u00f3n, no dudes en echar un vistazo al Curso de pasteler\u00eda B\u00b7Concept online y extendido<\/strong><\/a>, para aprender a formular tus recetas desde cero con total libertad. \ud83e\udd24<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \n
    CURSO B\u00b7CONCEPT ONLINE Y EXTENDIDO<\/a><\/div>\n<\/div>\n\n\n\n
    <\/div>\n\n\n\n

    Para que vayas practicando, aqu\u00ed te dejamos las recetas de nuestras coberturas ChocoCoco bean-to-bar<\/em>, tambi\u00e9n en sus versiones sin bebida de coco, para los amantes del sabor intenso a cacao:<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \n
    \n
    CHOCOCOCO “CON LECHE” 40%<\/h5>\n\n\n\n
    \n

    780g (26%) Az\u00facar de coco<\/p>\n\n\n\n

    720g (24%) Nibs de cacao<\/p>\n\n\n\n

    960g (32%) Bebida de coco en polvo<\/p>\n\n\n\n

    540g (18%) Manteca de cacao<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

    \n
    CHOCOCOCO NEGRO 65%<\/h5>\n\n\n\n

    1590g (53%) Nibs de cacao<\/p>\n\n\n\n

    1050g (35%) Az\u00facar de coco<\/p>\n\n\n\n

    360g (12%) Manteca de cacao<\/p>\n<\/div>\n\n\n\n

    \n
    CHOCOCOCO NEGRO 82%<\/h5>\n\n\n\n

    2010g (67%) Nibs de cacao<\/p>\n\n\n\n

    540g (18%) Az\u00facar de coco<\/p>\n\n\n\n

    450g (15%) Manteca de cacao<\/p>\n<\/div>\n<\/div>\n\n\n\n

    <\/div>\n\n\n\n

    ELABORACI\u00d3N<\/strong>: En una procesadora de alimentos, tritura todos los ingredientes hasta obtener una pasta. Refina en una m\u00e1quina de conchado 24h, atempera y cons\u00e9rvalo en un lugar seco y fr\u00edo. <\/p>\n","protected":false},"excerpt":{"rendered":"

    El pastel de chocolate es la joya de la pasteler\u00eda, el must que todos los amantes de la reposter\u00eda, tanto casera como profesional, deber\u00edan dominar, \u00bfno crees? \ud83d\ude0f A nosotros nos encanta, y por eso el chocolate es el ingrediente principal de muchas de nuestras elaboraciones, como el entremets ChocoCoco, que forma parte del Curso […]<\/p>\n","protected":false},"author":2,"featured_media":2603,"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":[5,7],"tags":[83,62,80],"class_list":["post-2602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-recetas","tag-chocolate","tag-recetas-de-pasteleria","tag-recetas-veganas"],"acf":[],"yoast_head":"\nTres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!\" \/>\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\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"og:description\" content=\"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/\" \/>\n<meta property=\"og:site_name\" content=\"Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-14T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-13T13:41:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1476\" \/>\n\t<meta property=\"og:image:height\" content=\"852\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Andreu Llos\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Andreu Llos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/\"},\"author\":{\"name\":\"Andreu Llos\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/person\\\/4c129965cd215c29c2bf9904a99558fc\"},\"headline\":\"Tres recetas de chocolate bean-to-bar\",\"datePublished\":\"2019-08-14T00:00:00+00:00\",\"dateModified\":\"2022-09-13T13:41:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/\"},\"wordCount\":672,\"publisher\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/12\\\/chocococo-by-jordi-bordas.jpg\",\"keywords\":[\"CHOCOLATE\",\"RECETAS DE PASTELER\u00cdA\",\"RECETAS VEGANAS\"],\"articleSection\":[\"B\u00b7Concept\",\"Recetas\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/\",\"name\":\"Tres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/12\\\/chocococo-by-jordi-bordas.jpg\",\"datePublished\":\"2019-08-14T00:00:00+00:00\",\"dateModified\":\"2022-09-13T13:41:23+00:00\",\"description\":\"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#primaryimage\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/12\\\/chocococo-by-jordi-bordas.jpg\",\"contentUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/12\\\/chocococo-by-jordi-bordas.jpg\",\"width\":1476,\"height\":852},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/chocolate-vegano-bean-to-bar-con-leche-de-coco\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tres recetas de chocolate bean-to-bar\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\",\"name\":\"Jordi Bordas \u00c9cole de P\u00e2tisserie\",\"description\":\"Innovative Pastry Education\",\"publisher\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\",\"name\":\"Jordi Bordas\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/11\\\/logo.svg\",\"contentUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/11\\\/logo.svg\",\"width\":274,\"height\":68,\"caption\":\"Jordi Bordas\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/person\\\/4c129965cd215c29c2bf9904a99558fc\",\"name\":\"Andreu Llos\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g\",\"caption\":\"Andreu Llos\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie","description":"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/","og_locale":"fr_FR","og_type":"article","og_title":"Tres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie","og_description":"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!","og_url":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/","og_site_name":"Jordi Bordas \u00c9cole de P\u00e2tisserie","article_published_time":"2019-08-14T00:00:00+00:00","article_modified_time":"2022-09-13T13:41:23+00:00","og_image":[{"width":1476,"height":852,"url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg","type":"image\/jpeg"}],"author":"Andreu Llos","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Andreu Llos","Dur\u00e9e de lecture estim\u00e9e":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#article","isPartOf":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/"},"author":{"name":"Andreu Llos","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/person\/4c129965cd215c29c2bf9904a99558fc"},"headline":"Tres recetas de chocolate bean-to-bar","datePublished":"2019-08-14T00:00:00+00:00","dateModified":"2022-09-13T13:41:23+00:00","mainEntityOfPage":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/"},"wordCount":672,"publisher":{"@id":"https:\/\/jordibordas.com\/fr\/#organization"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#primaryimage"},"thumbnailUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg","keywords":["CHOCOLATE","RECETAS DE PASTELER\u00cdA","RECETAS VEGANAS"],"articleSection":["B\u00b7Concept","Recetas"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/","url":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/","name":"Tres recetas de chocolate bean-to-bar - Jordi Bordas \u00c9cole de P\u00e2tisserie","isPartOf":{"@id":"https:\/\/jordibordas.com\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#primaryimage"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#primaryimage"},"thumbnailUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg","datePublished":"2019-08-14T00:00:00+00:00","dateModified":"2022-09-13T13:41:23+00:00","description":"necesidades y las del consumidor, la t\u00e9cnica del bean to bar nos ha permitido crear algo tan novedoso como un chocolate \u201ccon leche\u201d \u00a1vegano!","breadcrumb":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#primaryimage","url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg","contentUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/12\/chocococo-by-jordi-bordas.jpg","width":1476,"height":852},{"@type":"BreadcrumbList","@id":"https:\/\/jordibordas.com\/fr\/blog\/chocolate-vegano-bean-to-bar-con-leche-de-coco\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/jordibordas.com\/fr\/"},{"@type":"ListItem","position":2,"name":"Tres recetas de chocolate bean-to-bar"}]},{"@type":"WebSite","@id":"https:\/\/jordibordas.com\/fr\/#website","url":"https:\/\/jordibordas.com\/fr\/","name":"Jordi Bordas \u00c9cole de P\u00e2tisserie","description":"Innovative Pastry Education","publisher":{"@id":"https:\/\/jordibordas.com\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/jordibordas.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/jordibordas.com\/fr\/#organization","name":"Jordi Bordas","url":"https:\/\/jordibordas.com\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/11\/logo.svg","contentUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/11\/logo.svg","width":274,"height":68,"caption":"Jordi Bordas"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/person\/4c129965cd215c29c2bf9904a99558fc","name":"Andreu Llos","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/38f1710b7ada9cb031afb55bff45817f143307d725c09c761e1b46fe4f9acbaa?s=96&d=mm&r=g","caption":"Andreu Llos"}}]}},"_links":{"self":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/2602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/comments?post=2602"}],"version-history":[{"count":35,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/2602\/revisions"}],"predecessor-version":[{"id":12325,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/2602\/revisions\/12325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/media\/2603"}],"wp:attachment":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/media?parent=2602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/categories?post=2602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/tags?post=2602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}