{"id":5393,"date":"2015-06-15T09:30:12","date_gmt":"2015-06-15T08:30:12","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=5393"},"modified":"2018-01-24T12:43:51","modified_gmt":"2018-01-24T11:43:51","slug":"monografico-chocolate","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/monografico-chocolate","title":{"rendered":"Monogr\u00e1fico Chocolate, todo lo que aprendimos y m\u00e1s"},"content":{"rendered":"<p style=\"text-align: justify;\">El pasado d\u00eda 11 de Junio tuvo lugar un Monogr\u00e1fico sobre <a href=\"https:\/\/www.estudiahosteleria.com\/pasteleria\/curso-chocolate-pasteleria-artistica?piloto=HW76\">Chocolate<\/a> en la Escuela Superior de Hosteler\u00eda de Sevilla impartido por la Maestra Pastelera Natalia Polaina Morales, profesora de ESAH y de la Escuela\u00a0Superior de Hosteler\u00eda de Sevilla.<\/p>\n<p>El curso const\u00f3 de tres partes:<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/CHOvplQWMAAvNFD.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5399 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/CHOvplQWMAAvNFD-225x300.jpg\" alt=\"CHOvplQWMAAvNFD\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/CHOvplQWMAAvNFD-225x300.jpg 225w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/CHOvplQWMAAvNFD.jpg 600w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Para comenzar se elabor\u00f3\u00a0un <strong>postre de restaurante de Chocolate de origen Cuba 70% de cacao <\/strong>que constaba de un cremoso de chocolate, un bizcocho de cacao elaborado con sif\u00f3n y un crujiente de grue de cacao.<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monog.jpg\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5397 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monog-225x300.jpg\" alt=\"monog\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monog-225x300.jpg 225w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monog.jpg 353w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate2.jpg\" data-rel=\"lightbox-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5394 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate2-300x225.jpg\" alt=\"monogr\u00e1fico chocolate2\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate2-300x225.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate2-65x50.jpg 65w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate2.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">En la segunda parte\u00a0se mostraron\u00a0las t\u00e9cnicas del producto estrella de chocolater\u00eda, los <strong>bombones<\/strong> y la tecnolog\u00eda del <strong>atemperado<\/strong> del chocolate. As\u00ed, realizamos dos tipos de bombones con las diferentes t\u00e9cnicas. Con la <strong>t\u00e9cnica de ba\u00f1o manual<\/strong> hicimos un bomb\u00f3n de almendra marcona con mandarina y azafr\u00e1n y <strong>como bomb\u00f3n de molde<\/strong> preparamos uno de mango y reducci\u00f3n de vinagre de Jerez.<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_7809.jpg\" data-rel=\"lightbox-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5396 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_7809-300x224.jpg\" alt=\"IMG_7809\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_7809-300x224.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_7809-1024x765.jpg 1024w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_7809-65x50.jpg 65w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">La \u00faltima parte la enfocamos en analizar la parte m\u00e1s te\u00f3rica de la chocolater\u00eda y en la que explicamos <strong>el origen del chocolate<\/strong> comenzando por los Mayas y Aztecas, Cristobal Col\u00f3n y Hern\u00e1n Cort\u00e9s y terminando por el aporte de figuras relevantes como Carl Van Houten, Lindt, Nestl\u00e9, Cadbury, Hershey, Neuhaus, Suchard, Tobler, Mars\u2026<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate.jpg\" data-rel=\"lightbox-image-4\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5398 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate-300x225.jpg\" alt=\"monogr\u00e1fico chocolate\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate-300x225.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate-65x50.jpg 65w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/monogr\u00e1fico-chocolate.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Seguidamente explicamos el <strong>proceso de elaboraci\u00f3n del chocolate<\/strong>, las variedades de cacao y los tipos de chocolate. Finalmente, concluimos con una <strong>cata de chocolate<\/strong> para analizar este tema de los diferentes chocolates que ofrece la industria chocolatera. Degustamos 7 tipos de chocolates diferentes de las marcas m\u00e1s destacables de chocolate profesional Valrhona y Barry; Dulcey 32%, Jivara 40%, Illanka 63%, Manjari 64%, Guanaja 70%, Abinao 85% y Cuba 70%.<\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_77921.jpg\" data-rel=\"lightbox-image-5\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\" size-medium wp-image-5400 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_77921-224x300.jpg\" alt=\"IMG_7792\" width=\"224\" height=\"300\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_77921-224x300.jpg 224w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_77921-765x1024.jpg 765w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/06\/IMG_77921.jpg 1936w\" sizes=\"(max-width: 224px) 100vw, 224px\" \/><\/a><\/p>\n<p>El curso fue un total \u00e9xito y esperamos repetirlo para la pr\u00f3xima temporada<\/p>\n<p>Im\u00e1genes de @GastroSevilla.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Todo lo que aprendimos en el Monogr\u00e1fico de ESAH sobre el Chocolate realizado en la Escuela Superior de Hosteler\u00eda de Sevilla.<\/p>\n","protected":false},"author":8,"featured_media":5402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[695],"tags":[1025,234,57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - 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