{"id":3440,"date":"2017-05-23T19:31:23","date_gmt":"2017-05-23T19:31:23","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=3440"},"modified":"2018-04-16T12:17:05","modified_gmt":"2018-04-16T10:17:05","slug":"tartufi-croccanti-al-cioccolato-valrhona-itakuja","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/tartufi-croccanti-al-cioccolato-valrhona-itakuja\/","title":{"rendered":"TARTUFI CROCCANTI AL CIOCCOLATO VALRHONA ITAKUJA"},"content":{"rendered":"<p>Prosegue il mio fortunato assaggio dei cioccolati a doppia fermentazione <a href=\"https:\/\/inter.valrhona.com\/it\">Valrhona<\/a> che <a href=\"http:\/\/www.selectaspa.it\/\">Selecta<\/a> mi ha fatto scoprire. Questa volta ho toccato vette impensate in effetti. La mia devozione al cioccolato fondente ha trovato la sua massima espressione in questa delizia ottenuta dall&#8217;aggiunta, in seguito alla prima fermentazione delle fave di cacao brasiliano, della polpa del frutto della passione. E allora succede qualcosa di magico.<\/p>\n<p>Assaggiando <strong>ITAKUJA fondente 55% <\/strong> mi ha colpito l&#8217;acidit\u00e0 piacevolissima di questo cioccolato, cos\u00ec ho pensato di abbinarla ad un <strong>Rum mediamente invecchiato<\/strong> e al <strong>sale dolce di Cervia<\/strong>, creando dei <strong>tartufi croccanti<\/strong> che non potete perdere. Questa pu\u00f2 essere considerata come una sorta di ricetta base, potete sostituire il Rum con del Cognac o al posto del sale aggiungere della cannella o perch\u00e8 no della frutta secca tritata, pistacchi o noci sarebbero l&#8217;ideale.<\/p>\n<p>Insomma potete sbizzarrirvi con questi tartufi&#8230;semplicissimi da preparare e di una bont\u00e0, ma di una bont\u00e0!<\/p>\n<p><strong>TARTUFI CROCCANTI DI CIOCCOLATO ITAKUJA E SALE DOLCE DI CERVIA<\/strong><\/p>\n<p>INGREDIENTI per circa 25\/30 pezzi<\/p>\n<p>350 g di cioccolato ITAKUJA<\/p>\n<p>100 g di cr\u00e8me fraiche<\/p>\n<p>3 cucchiai di Rum ambrato<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3442\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/tartufi-croccanti-al-cioccolato-valrhona-itakuja\/img_8057\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?fit=1000%2C668&amp;ssl=1\" data-orig-size=\"1000,668\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G12&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1494744101&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.1&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.0125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG_8057\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?fit=658%2C440&amp;ssl=1\" class=\"alignnone size-full wp-image-3442\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?resize=658%2C440\" alt=\"\" width=\"658\" height=\"440\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?w=1000&amp;ssl=1 1000w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8057.jpg?resize=768%2C513&amp;ssl=1 768w\" sizes=\"auto, (max-width: 658px) 100vw, 658px\" \/><\/p>\n<p>PROCEDIMENTO<\/p>\n<p>Scaldate a fuoco dolce in una casseruola la cr\u00e8me fraiche e una volta che si \u00e8 ammorbidita unite 200 g di cioccolato ITAKUJA spezzettato. Lasciatelo sciogliere mescolando. Togliete dal fuoco e aggiungete il Cognac. Fate amalgamare perfettamente e mettete a rassodare in frigo ma fate attenzione che la crema non si solidifichi troppo.<\/p>\n<p>Una volta che la crema \u00e8 soda ma malleabile formate delle piccole palline con le mani, lavorando il composto velocemente. Mettete di nuovo in frigo a raffreddare per bene e nel frattempo sciogliete a bagnomaria i restanti 150 g di cioccolato ITAKUJA in un contenitore stretto e alto che vi faciliti nella procedura di ricopertura. Togliete i tartufi dal frigo e infilzateli con uno stuzzicadenti. Immergeteli nel cioccolato fuso e fatene sgocciolare l&#8217;eccesso. Cospargete i tartufi di un pizzico di sale di Cervia, posizionateli su un pirottino e riponeteli di nuovo in frigo fino al momento di servirli.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3446\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/tartufi-croccanti-al-cioccolato-valrhona-itakuja\/img_8075\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?fit=1000%2C668&amp;ssl=1\" data-orig-size=\"1000,668\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G12&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1494744468&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.1&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG_8075\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?fit=658%2C440&amp;ssl=1\" class=\"alignnone size-full wp-image-3446\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?resize=658%2C440\" alt=\"\" width=\"658\" height=\"440\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?w=1000&amp;ssl=1 1000w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2017\/05\/IMG_8075.jpg?resize=768%2C513&amp;ssl=1 768w\" sizes=\"auto, (max-width: 658px) 100vw, 658px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prosegue il mio fortunato assaggio dei cioccolati a doppia fermentazione Valrhona che Selecta mi ha fatto scoprire. Questa volta ho toccato vette impensate in effetti. La mia devozione al cioccolato fondente ha trovato la sua massima espressione in questa delizia ottenuta dall&#8217;aggiunta, in seguito alla prima fermentazione delle fave di cacao brasiliano, della polpa del frutto della passione. E allora&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/tartufi-croccanti-al-cioccolato-valrhona-itakuja\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":3448,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[3,5,7],"class_list":["post-3440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci","tag-cioccolato","tag-selecta","tag-tartufi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TARTUFI CROCCANTI AL CIOCCOLATO VALRHONA ITAKUJA - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/tartufi-croccanti-al-cioccolato-valrhona-itakuja\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TARTUFI CROCCANTI AL CIOCCOLATO VALRHONA ITAKUJA - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Prosegue il mio fortunato assaggio dei cioccolati a doppia fermentazione Valrhona che Selecta mi ha fatto scoprire. 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