{"id":3794,"date":"2021-02-03T16:37:50","date_gmt":"2021-02-03T16:37:50","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=3794"},"modified":"2022-07-21T09:44:50","modified_gmt":"2022-07-21T07:44:50","slug":"como-hacer-una-mousse-de-chocolate-perfecta","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/como-hacer-una-mousse-de-chocolate-perfecta\/","title":{"rendered":"\u00bfC\u00f3mo hacer una mousse de chocolate perfecta?"},"content":{"rendered":"\n<p>Sin duda, la mousse de chocolate es una de las recetas m\u00e1s buscadas y sobre la que m\u00e1s nos preguntan nuestros alumnos.<\/p>\n\n\n\n<p>Por definici\u00f3n, una mousse de chocolate consiste en una textura aireada cuya base suele ser la nata montada, el merengue o ambas cosas a la vez. Si hablamos, adem\u00e1s, de una mousse chocolate negro, esta tendr\u00e1 una serie de caracter\u00edsticas clave que no podemos pasar por alto:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Cremosa:<\/strong> hemos hablado largo y tendido sobre el concepto de cremosidad en los posts \u201c<a href=\"https:\/\/jordibordas.com\/fr\/blog\/mas-alla-de-la-pasteleria-tradicional-reinventando-el-concepto-de-cremosidad\/\">M\u00e1s all\u00e1 de la pasteler\u00eda tradicional: Reinventando el concepto de cremosidad<\/a>\u201d, \u201c<a href=\"https:\/\/jordibordas.com\/fr\/blog\/cremoso-de-castana-comparativa-entre-la-receta-clasica-y-la-receta-vegana-b%c2%b7concept\/\">Cremoso de casta\u00f1a: comparativa entre la receta cl\u00e1sica y la receta vegana B\u00b7Concept<\/a>\u201d y m\u00e1s recientemente en \u201c<a href=\"https:\/\/jordibordas.com\/fr\/blog\/como-hacer-pasteleria-baja-en-grasa-pero-cremosa-y-apetitosa-hablemos-de-cremosidad\/\">\u00bfC\u00f3mo hacer pasteler\u00eda baja en grasa, pero cremosa y apetitosa? Hablemos de cremosidad.<\/a>\u201d Un tema que, como ves, nos fascina, pues es la cualidad esencial de las recetas con base acuosa.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Aireada: <\/strong>cualquier receta de mousse de chocolate que se precie <strong>debe proporcionarnos una sensaci\u00f3n ligera, esponjosa y suave en el paladar<\/strong>. Para conseguirlo, es fundamental controlar las t\u00e9cnicas de creaci\u00f3n de texturas, especialmente en las mousses, ya que para elaborarlas utilizamos la emulsificaci\u00f3n, la aireaci\u00f3n, el espesamiento y la gelificaci\u00f3n. Recordad que ya hablamos de estas t\u00e9cnicas en el post \u201c<a href=\"https:\/\/jordibordas.com\/fr\/blog\/las-4-tecnicas-de-pasteleria-para-conseguir-texturas-perfectas\/\">Las 4 t\u00e9cnicas de pasteler\u00eda para conseguir texturas perfectas<\/a>\u201d.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Con intensidad de sabor: <\/strong>por \u00faltimo, y no menos importante, una mousse de chocolate negro debe saber a chocolate. Parece una obviedad, pero lo cierto es que es muy f\u00e1cil encontrar recetas en las que el sabor a chocolate queda en un segundo plano. En nuestra opini\u00f3n, <strong>si estamos utilizando un buen chocolate, con unos aromas y matices concretos, elaborado con un cacao de calidad y con un car\u00e1cter \u00fanico, nuestro trabajo debe ser conservar hasta el final todos estos atributos<\/strong> y respetar, por encima de todo, la materia prima que tenemos delante. Si bien es cierto que podemos combinar este ingrediente con cualquier otro para hacer un maridaje de sabor, cuando hablamos de una mousse de chocolate negro, preferimos trabajar solo con este sabor principal y sacarle el m\u00e1ximo partido.<\/li><\/ul>\n\n\n\n<p>En el \u00faltimo webinar que impartimos con Jordi y Adrianna, comentamos todas estas caracter\u00edsticas a fondo y desgranamos, ingrediente a ingrediente, la mousse tradicional de chocolate negro.<\/p>\n\n\n\n<p>Gracias al <a href=\"https:\/\/jordibordas.com\/fr\/metodo-bconcept-jordi-bordas\/\">m\u00e9todo B\u00b7Concept<\/a> y entendiendo muy bien para qu\u00e9 utilizamos todos los ingredientes de la receta cl\u00e1sica, conseguimos redise\u00f1arla y adaptarla a nuestras necesidades.<\/p>\n\n\n\n<p><strong>As\u00ed es como hemos creado una mousse de chocolate negro m\u00e1s sana, ligera y sabrosa. <\/strong>Te dejamos aqu\u00ed la comparativa:<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-1024x410.jpg\" alt=\"\" class=\"wp-image-3886\" width=\"525\" height=\"209\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-1024x410.jpg 1024w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-300x120.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-768x307.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-1536x614.jpg 1536w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-2048x819.jpg 2048w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-2000x800.jpg 2000w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-1330x532.jpg 1330w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-665x266.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/comparativas-mousses-chocolate-600x240.jpg 600w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Todo esto lo explicamos a fondo en el siguiente webinar y en el dossier de recetas del webinar que puedes descargar a continuaci\u00f3n:<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate.jpg\" alt=\"\" class=\"wp-image-3796\" width=\"448\" height=\"344\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate.jpg 896w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate-300x230.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate-768x589.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate-665x510.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/01\/Dossier-mousse-de-chocolate-600x460.jpg 600w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-499968f5 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-font-size has-small-font-size\"><a class=\"wp-block-button__link has-background\" href=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Como-hacer-la-mousse-de-chocolate-perfecta_ESP.pdf\" style=\"border-radius:0px;background-color:#d5a678\">DESCARGAR DOSSIER DE RECETAS<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u00bfC\u00f3mo hacer una mousse de chocolate perfecta? \u2013 MASTERCLASS\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/SNItVDqD6SU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Y recuerda que, si te quedas con ganas de m\u00e1s, puedes echar un vistazo al <a href=\"https:\/\/jordibordas.com\/fr\/curso-online-de-pasteleria-bconcept\/\">Curso de Pasteler\u00eda seg\u00fan el m\u00e9todo B\u00b7Concept<\/a>, en el que aprender\u00e1s a dominar todas estas t\u00e9cnicas de creaci\u00f3n de texturas y a formular tus propias recetas desde cero.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sin duda, la mousse de chocolate es una de las recetas m\u00e1s buscadas y sobre la que m\u00e1s nos preguntan nuestros alumnos. Por definici\u00f3n, una mousse de chocolate consiste en una textura aireada cuya base suele ser la nata montada, el merengue o ambas cosas a la vez. Si hablamos, adem\u00e1s, de una mousse chocolate [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3799,"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":[5,8],"tags":[83,78,84,71],"class_list":["post-3794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-webinars","tag-chocolate","tag-cremosidad","tag-masterclass-de-pasteleria","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfC\u00f3mo hacer una mousse de chocolate perfecta? - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"As\u00ed es como hemos creado una mousse de chocolate negro m\u00e1s sana, ligera y sabrosa. 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