{"id":27603,"date":"2020-11-16T12:49:51","date_gmt":"2020-11-16T12:49:51","guid":{"rendered":"https:\/\/horecamagazine.be\/tuile-de-chocolat-a-la-fleur-de-sel\/"},"modified":"2020-11-16T12:49:51","modified_gmt":"2020-11-16T12:49:51","slug":"tuile-de-chocolat-a-la-fleur-de-sel","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tuile-de-chocolat-a-la-fleur-de-sel\/","title":{"rendered":"Tuile de Chocolat \u00e0 la fleur de sel"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">ingr\u00e9dients<\/h4>\n<ul>\n<li class=\"p2\">Chocolat (C\u00f4te d\u2019Or)<\/li>\n<li class=\"p2\">Fleur de sel<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb|12px||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Faire fondre le chocolat (pas trop chaud) puis le couler sur une taque recouverte de papier sulfuris\u00e9. Parsemer de fleur de sel et recouvrir avec une autre feuille de papier sulfuris\u00e9. Etaler avec un rouleau pour que cette couche de chocolat <br \/>soit la plus fine possible.<\/p>\n<p class=\"p2\">Laisser prendre au froid. Une fois refroidis d\u00e9couper des morceaux de fa\u00e7on irr\u00e9guli\u00e8re. Peut \u00eatre servi en mignardise, en pr\u00e9dessert, avec un bonbon caramel ou en d\u00e9coration sur un g\u00e2teau.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients Chocolat (C\u00f4te d\u2019Or) Fleur de sel pr\u00e9paration Faire fondre le chocolat (pas trop chaud) puis le couler sur une taque recouverte de papier sulfuris\u00e9. Parsemer de fleur de sel et recouvrir avec une autre feuille de papier sulfuris\u00e9. Etaler avec un rouleau pour que cette couche de chocolat soit la plus fine possible. Laisser [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27572,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-27603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tuile de Chocolat \u00e0 la fleur de sel | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tuile de Chocolat \u00e0 la fleur de sel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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