{"id":1243,"date":"2022-09-23T11:59:00","date_gmt":"2022-09-23T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1243"},"modified":"2022-09-22T10:06:59","modified_gmt":"2022-09-22T08:06:59","slug":"le-temperage-du-chocolat-methodes-et-conseils","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-temperage-du-chocolat-methodes-et-conseils\/","title":{"rendered":"Le temp\u00e9rage du chocolat\u00a0: m\u00e9thodes et conseils"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Dans son atelier aux senteurs enivrantes de cacao, un artisan chocolatier<\/strong> est en train de r\u00e9aliser une dr\u00f4le d\u2019op\u00e9ration. Dans son bol, il m\u00e9lange du chocolat fondu, en observant attentivement la temp\u00e9rature sur un thermom\u00e8tre dont l\u2019embout est plong\u00e9 dans le pr\u00e9cieux liquide. Mais que fait-il\u00a0? Le chocolatier est train de temp\u00e9rer son chocolat, c\u2019est-\u00e0-dire de lui faire suivre une courbe de temp\u00e9ratures, en le chauffant et en le refroidissant, afin de le rendre pr\u00eat \u00e0 \u00eatre travaill\u00e9. Apr\u00e8s cette op\u00e9ration, son chocolat sera lisse, brillant, et solide gr\u00e2ce \u00e0 la cristallisation, ce qui lui permettra de r\u00e9aliser de magnifiques cr\u00e9ations, comme des d\u00e9cors en chocolat<\/strong>. Je vous propose d\u2019observer ses gestes attentivement, afin d\u2019en apprendre plus sur le temp\u00e9rage du chocolat<\/strong>.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Avant de d\u00e9buter<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Sur le plan de travail, nous voyons les emballages du chocolat qu\u2019utilise notre artisan. Quel est donc ce chocolat si particulier qui permet un bon temp\u00e9rage ? Il s\u2019agit d\u2019un chocolat de couverture<\/strong>, qui est de bien meilleure qualit\u00e9 que les chocolats classiques trouvables dans le commerce. Un chocolat de couverture est plus riche en beurre de cacao, ce qui le rend plus fluide et facile \u00e0 travailler.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Nous avons de la chance, notre ami est l\u00e9g\u00e8rement t\u00eate en l\u2019air, et a not\u00e9, sur une feuille accroch\u00e9e au mur de son atelier, les fameuses courbes de temp\u00e9ratures<\/strong> que doivent suivre les diff\u00e9rents chocolats afin d\u2019\u00eatre correctement temp\u00e9r\u00e9s. Lisons cette feuille\u00a0:<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/Plan-de-travail-1-1.png\u00a0\u00bb alt=\u00a0\u00bbcourbes des temp\u00e9ratures pour le temp\u00e9rage des chocolats\u00a0\u00bb title_text=\u00a0\u00bbcourbes de temp\u00e9rage\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le temp\u00e9rage au bain-marie<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Le chocolatier est justement en train de r\u00e9aliser un temp\u00e9rage au bain-marie<\/strong>, technique la plus simple et la plus classique pour temp\u00e9rer du chocolat. Le principe est simple : notre ami commence par faire fondre son chocolat pr\u00e9alablement hach\u00e9 dans un cul-de-poule chauff\u00e9 au bain-marie. Il commence tout d\u2019abord par faire monter la temp\u00e9rature jusqu\u2019\u00e0 la premi\u00e8re entr\u00e9e du tableau tout en m\u00e9langeant r\u00e9guli\u00e8rement. Notre artisan est en train de temp\u00e9rer du chocolat noir, et son thermom\u00e8tre affiche bien 55\u00b0C. Il ne faudrait pas que la temp\u00e9rature soit plus haute.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Nous l\u2019entendons murmurer quelque chose et tentons de l\u2019\u00e9couter :<\/p>\n

\n

Seuls les vrais artisans comme moi savent que pour un temp\u00e9rage absolument parfait, l\u2019id\u00e9al est de maintenir cette temp\u00e9rature de fonte le plus longtemps possible, m\u00eame plusieurs heures, en mettant par exemple le chocolat noir au four \u00e0 50\u00b0C.<\/p>\n<\/blockquote>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/DSC_004472dpi.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbchocolat 1″ alt=\u00a0\u00bbpistoles de chocolat\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Cette astuce de chef en t\u00eate, nous l\u2019observons poursuivre son temp\u00e9rage. Il retire maintenant son bol du bain-marie et le place dans un second bain d\u2019eau froide, en continuant de m\u00e9langer. Petit \u00e0 petit, nous voyons la temp\u00e9rature du thermom\u00e8tre descendre, jusqu\u2019\u00e0 35\u00b0C. Cette valeur est valable pour n\u2019importe quel type de chocolat. Le chocolatier retire \u00e0 pr\u00e9sent le bol du bain-marie et continue de m\u00e9langer jusqu\u2019\u00e0 ce que son chocolat atteigne la deuxi\u00e8me temp\u00e9rature du tableau, soit 29\u00b0C pour ce chocolat noir.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Pour finir, l\u2019artisan replace son bol sur le bain-marie d\u2019eau chaude, toujours en remuant le chocolat, afin de le faire remonter jusqu\u2019\u00e0 la troisi\u00e8me temp\u00e9rature du tableau, soit 32\u00b0C pour du chocolat noir. Le chocolat est d\u00e9sormais pr\u00eat \u00e0 \u00eatre travaill\u00e9.<\/p>\n

<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#FDF2EE\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Attention \u00e0 ne surtout pas laisser tomber d’eau dans votre chocolat ! La moindre goutte ferait durcir votre chocolat, le rendant difficile \u00e0 travailler. Si cela arrive, vous pouvez recommencer votre temp\u00e9rage depuis le d\u00e9but. Mais ne jetez pas le chocolat, utilisez-le pour faire autre chose, comme des g\u00e2teaux.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le temp\u00e9rage par ensemencement<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Nous avons de la chance, le chocolatier s\u2019appr\u00eate \u00e0 temp\u00e9rer un autre type de chocolat, par ensemencement cette fois. Pour r\u00e9aliser ce temp\u00e9rage par ensemencement<\/strong>, il utilise des pistoles<\/strong>, ces petites pastilles r\u00e9guli\u00e8res de chocolat, mais celles-ci peuvent tout \u00e0 fait \u00eatre remplac\u00e9es par des morceaux de chocolat d\u00e9coup\u00e9s de petite taille. Voyons comment il proc\u00e8de.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Il commence par faire fondre les trois quarts de son chocolat au bain-marie, jusqu\u2019\u00e0 la premi\u00e8re temp\u00e9rature du tableau. Il retire ensuite son bol de la casserole et enl\u00e8ve un tiers de son chocolat fondu qu\u2019il r\u00e9serve dans un autre bol. Il int\u00e8gre ensuite le quart de chocolat non fondu du d\u00e9but dans son chocolat fondu, et m\u00e9lange jusqu\u2019\u00e0 atteindre la deuxi\u00e8me temp\u00e9rature du tableau. Enfin, il reverse le tiers de chocolat fondu qu\u2019il avait enlev\u00e9 dans sa pr\u00e9paration, ce qui fait remonter l\u2019ensemble jusqu\u2019\u00e0 la troisi\u00e8me temp\u00e9rature du tableau. Son chocolat est d\u00e9sormais pr\u00eat \u00e0 \u00eatre travaill\u00e9.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/DSC_004372dpi.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbpistoles de chocolat\u00a0\u00bb title_text=\u00a0\u00bbchocolat 2″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Nous quittons \u00e0 pr\u00e9sent l\u2019atelier du chocolatier et son parfum profond. Ses conseils en t\u00eate, nous sommes pr\u00eats \u00e0 temp\u00e9rer notre propre chocolat. Pour d\u2019autres conseils de chefs, voici notre catalogue de cours de cuisine<\/strong> et d\u2019arts culinaire<\/a>.<\/p>\n

\n

\u00c0 bient\u00f4t chez Artesane\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Comment r\u00e9ussir le temp\u00e9rage du chocolat ? Quel chocolat utiliser, quelles techniques appliquer ? Je vous dis tout sur l’art du chocolatier. <\/p>\n","protected":false},"author":2,"featured_media":1256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie"],"yoast_head":"\nLe temp\u00e9rage du chocolat\u00a0: m\u00e9thodes et conseils - Artesane<\/title>\n<meta name=\"description\" content=\"Comment r\u00e9ussir le temp\u00e9rage du chocolat ? Quel chocolat utiliser, quelles techniques appliquer ? 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