{"id":1287,"date":"2022-10-28T11:59:00","date_gmt":"2022-10-28T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1287"},"modified":"2022-09-28T14:47:11","modified_gmt":"2022-09-28T12:47:11","slug":"quel-chocolat-choisir","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/quel-chocolat-choisir\/","title":{"rendered":"Quel chocolat choisir ?"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Les portes de l\u2019usine s\u2019ouvrent. Un homme en haut-de-forme rouge nous accueille. Je m\u2019attends presque \u00e0 voir d\u00e9barquer des Oompa Loompa chantonnant. Mais je ne suis pas dans un film, et je n\u2019ai pas trouv\u00e9 de ticket d\u2019or. Je viens simplement visiter cette somptueuse chocolaterie. Mais je n\u2019y connais rien, c\u2019est pourquoi j\u2019ai demand\u00e9 la visite pour n\u00e9ophytes expliquant ce qu\u2019est le chocolat, et comment bien choisir son chocolat<\/strong> en fonction de ce que l\u2019on veut r\u00e9aliser. Je m\u2019embarque donc dans cette aventure cacaot\u00e9e.<\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Qu\u2019est-ce que le chocolat\u00a0?<\/h2>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0Le guide nous conduit devant un \u00e9trange arbre dans l\u2019entr\u00e9e de l\u2019usine, auquel pendent de grosses ogives rouge\u00e2tres. \u00ab Voici un cacaotier et ses f\u00e8ves de cacao<\/strong> \u00bb, nous explique-t-il. C’est le cacao qu\u2019elles renferment qui sont l\u2019ingr\u00e9dient de base du chocolat. Le chocolat est en effet un aliment compos\u00e9 au minimum de 35% de cacao, sous forme de p\u00e2te et de beurre. Un peu de mati\u00e8re grasse v\u00e9g\u00e9tale peut lui \u00eatre ajout\u00e9, \u00e0 hauteur de 5% maximum. Eh oui, le chocolat est un d\u00e9lice r\u00e9glement\u00e9. Un \u00e9mulsifiant peut \u00e9galement \u00eatre ajout\u00e9 pour lui donner une consistance id\u00e9ale.<\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Diff\u00e9rentes couleurs de chocolat<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ 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\/gateaux.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\u00bbg\u00e2teaux\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb82%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Nous nous avan\u00e7ons dans la salle d\u2019exposition. Contre le mur des tubes en verre verticaux montant jusqu\u2019au plafond sont remplis de chocolats de diff\u00e9rentes couleurs, du plus fonc\u00e9 au plus clair. Nous commen\u00e7ons par le plus sombre. \u00ab Voici un chocolat noir amer<\/strong>. Pour \u00eatre qualifi\u00e9 de \u201cnoir\u201d, un chocolat doit contenir au moins 43% de cacao. Celui-ci en contient 90%, il est donc tr\u00e8s amer et r\u00e9serv\u00e9 \u00e0 la d\u00e9gustation<\/strong> \u00bb<\/p>\n

\u00a0 \u00a0 \u00a0Je crois que ce chocolat sera bien trop amer pour moi. Je poursuis la visite. \u00ab Ce deuxi\u00e8me chocolat noir contient 70% de cacao<\/strong>. Le chocolat entre 70% et 80% est tr\u00e8s utilis\u00e9 en p\u00e2tisserie. Il est facile \u00e0 travailler et sa concentration en cacao est id\u00e9ale gustativement. \u00bb<\/p>\n

\u00a0 \u00a0 \u00a0Nous continuons. \u00ab Nous passons au chocolat au lait<\/strong>, qui contient, en plus de la p\u00e2te de cacao, du beurre de cacao et du sucre, du lait en poudre. Il est en g\u00e9n\u00e9ral consomm\u00e9 tel quel, les p\u00e2tissiers privil\u00e9giant le chocolat noir. Vous pouvez cependant tout de m\u00eame utiliser du chocolat au lait pour vos p\u00e2tisseries, enrobages, et notamment vos mousses. <\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0\u00ab Passons au chocolat blanc<\/strong>. Sa couleur vient du fait qu\u2019il ne contient que du beurre de cacao, beaucoup de sucre et du lait, et n\u2019a donc pas la couleur marron caract\u00e9ristique de la partie solide de la f\u00e8ve de cacao. Il est \u00e9galement tr\u00e8s appr\u00e9ci\u00e9 des p\u00e2tissiers car il s\u2019associe \u00e0 merveille avec de nombreuses saveurs. \u00bb.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Je ne pensais pas qu\u2019il existait plus de vari\u00e9t\u00e9s de chocolat que celles que nous venions de voir, mais je suis surpris d\u2019observer, \u00e0 c\u00f4t\u00e9 du chocolat blanc, un chocolat blond<\/strong>, ressemblant \u00e0 son voisin, mais avec une l\u00e9g\u00e8re teinte dor\u00e9e. \u00ab Ce chocolat, invent\u00e9 par Fr\u00e9d\u00e9ric Bau<\/strong> de la maison Valrhona<\/strong> en laissant un chocolat blanc fondre un peu trop longtemps au bain-marie, exhale des subtiles saveurs de sabl\u00e9 grill\u00e9 et de caramel. \u00bb<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/mousses.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\u00bbmousses et sauces au chocolat\u00a0\u00bb title_text=\u00a0\u00bbmousses\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb70%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Le chocolat de couverture<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Nous passons dans la salle suivante. Au milieu de la pi\u00e8ce, une immense fontaine laisse couler sur plusieurs m\u00e8tres de haut un chocolat d\u2019une fluidit\u00e9 sans pareil, retombant dans une douceur onctueuse dans le bassin rempli de chocolat. Aux quatre coins de la pi\u00e8ce, des sculptures monumentales en chocolat brillent de mille \u00e9toiles.<\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0\u00ab Voici la salle r\u00e9serv\u00e9e au chocolat de couverture<\/strong> \u00bb. Dr\u00f4le d\u2019id\u00e9e que d\u2019utiliser du chocolat pour dormir, me dis-je. \u00ab Ce chocolat de haute qualit\u00e9 est le meilleur choix possible pour la p\u00e2tisserie et la chocolaterie. Noir ou au lait, il a une haute teneur en beurre de cacao, 32% au minimum, ce qui le rend tr\u00e8s fluide. Il permet d\u2019enrober vos cr\u00e9ation d\u2019une fine couche de chocolat, ou, temp\u00e9r\u00e9 comme il se doit, de r\u00e9aliser moulages et cr\u00e9ations chocolat\u00e9es \u00bb. Ces derni\u00e8re mes paroles font tilt dans mon esprit : cela me rappelle un article que j\u2019ai d\u00e9j\u00e0 \u00e9crit au sujet du temp\u00e9rage du chocolat<\/strong><\/a>.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ 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\/couverture.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\u00bbchocolat de couverture fondu, bien brillant\u00a0\u00bb title_text=\u00a0\u00bbcouverture\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\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0\u00ab Pour finir, reprend l\u2019homme au chapeau, il sera parfait pour toutes vos p\u00e2tisseries, de la r\u00e9alisation de ganaches<\/strong> \u00e0 celle de mousses<\/strong>, en passant par les d\u00e9corations de vos g\u00e2teaux<\/strong> \u00bb.<\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Les pistoles de chocolat<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ 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\/DSC_004872dpi.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 3″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Nous arrivons dans la derni\u00e8re salle de la visite, dans laquelle se trouve une montagne de petites pastilles de chocolats<\/strong> noir, blanc et au lait. \u00ab Ces palets sont sp\u00e9cialement pr\u00e9vus pour le travail du chocolat. Leur poids r\u00e9gulier d\u2019environ deux grammes les rend faciles \u00e0 doser et \u00e0 fondre. Elles sont notamment tr\u00e8s pratiques dans le temp\u00e9rage du chocolat par ensemencement<\/strong> \u00bb. Vous pouvez d\u2019ailleurs retrouver cette technique dans mon article sur le temp\u00e9rage cit\u00e9 plus haut. \u00ab Bien \u00e9videmment, vous pouvez aussi les d\u00e9guster les d\u00e9guster tels quels, bande de petits gourmands ! \u00bb<\/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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Voici qui conclue ma visite de la chocolaterie, de laquelle je repars empli d\u2019id\u00e9es de recettes chocolat\u00e9es. Vous pouvez retrouver tous nos cours vid\u00e9o d\u2019arts culinaires sur Artesane.com<\/a>.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

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

Je vous emm\u00e8ne \u00e0 la d\u00e9couverte des diff\u00e9rentes couleurs et formes de chocolat, afin de savoir lequel choisir pour vos pr\u00e9parations.<\/p>\n","protected":false},"author":2,"featured_media":1255,"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-1287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie"],"yoast_head":"\nQuel chocolat choisir ? - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Je vous emm\u00e8ne \u00e0 la d\u00e9couverte des diff\u00e9rentes couleurs et formes de chocolat, afin de savoir quel chocolat choisir pour vos pr\u00e9parations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/quel-chocolat-choisir\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quel chocolat choisir ? - 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