{"id":3969,"date":"2015-10-23T15:28:17","date_gmt":"2015-10-23T15:28:17","guid":{"rendered":"http:\/\/www.ciamilano.it\/new\/?p=3969"},"modified":"2015-10-23T15:31:05","modified_gmt":"2015-10-23T15:31:05","slug":"i-tre-volti-del-cacao-w-il-criollo","status":"publish","type":"post","link":"https:\/\/www.ciamilano.it\/new\/i-tre-volti-del-cacao-w-il-criollo\/","title":{"rendered":"I tre volti del cacao: w il Criollo"},"content":{"rendered":"<p><a href=\"https:\/\/www.ciamilano.it\/new\/i-tre-volti-del-cacao-w-il-criollo\/\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-3970 alignleft\" src=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_1.jpg\" alt=\"cioccolato_1\" width=\"300\" height=\"200\" \/><\/a> Quando pensiamo al cioccolato la prima trilogia che ci viene in mente \u00e8: fondente, al latte e bianco.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Addentrandosi nel mondo del cacao esiste per\u00f2 un&#8217;altra tripartizione, pi\u00f9 importante di quella appena citata, perch\u00e9 permette ai mastri cioccolatai di regalarci sfumature di sapore indimenticabili.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-3971 aligncenter\" src=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_2.jpg\" alt=\"cioccolato_2\" width=\"800\" height=\"757\" srcset=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_2.jpg 800w, https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_2-300x284.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>La pianta da cui tutto parte si chiama Theobroma cacao, letteralmente cibo degli dei, e ha trovato tre modi nel mondo per esprimere tutto il suo potenziale, vi presento la mia trilogia preferita: Criollo, Trinitario e Forastero. Tre nomi che identificano tre espressioni della pianta, presentati qui in ordine di aroma e potenza di sapore.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-3972 aligncenter\" src=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_3.jpg\" alt=\"cioccolato_3\" width=\"800\" height=\"740\" srcset=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_3.jpg 800w, https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_3-300x278.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Non \u00e8 quindi cioccolato tutto ci\u00f2 che \u00e8 in barra, la maggior parte delle industrie produttrici usano il Forastero, povero in burro di cacao, che per\u00f2 \u00e8 il custode dell&#8217;aroma. Il migliore \u00e8 il Criollo che raggiunge addirittura il 45% di parte grassa in ogni fava, che assorbe i nutrienti dal terreno e li sviluppa, parlare del cioccolato \u00e8 come parlare del caff\u00e8, esiste un aroma standard a cui siamo abituati, ma si pu\u00f2 assaporare molto di pi\u00f9 a seconda della fermentazione e tostatura, della zona di provenienza, e, se siete appassionati come me, vi consiglio di scavare a fondo. Il cioccolato, come il vino, cambia a seconda del terreno in cui cresce e conserva i sapori della sua terra, anche se lo state degustando nella vostra casa, a migliaia di chilometri di distanza.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-3973 aligncenter\" src=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_4.jpg\" alt=\"cioccolato_4\" width=\"800\" height=\"735\" srcset=\"https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_4.jpg 800w, https:\/\/www.ciamilano.it\/new\/wp-content\/uploads\/2015\/10\/cioccolato_4-300x276.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Ultimamente anche nei supermercati gli scaffali riservati al cioccolato si stanno allargando, perdete due minuti a leggere l&#8217;etichetta, per esempio il commercio equo produce ottimi cioccolati e indica spesso quale tipo di cacao usa, dedicando delle edizioni speciali a cru selezionate, se trovate una barra di cioccolato fatto con cacao blanco de Criollo peruviano non esitate, compratelo subito!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando pensiamo al cioccolato la prima trilogia che ci viene in mente \u00e8: fondente, al latte e bianco.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[84],"tags":[263,370,373,371,372],"class_list":["post-3969","post","type-post","status-publish","format-standard","category-miesotica","tag-cacao","tag-criollo","tag-forastero","tag-theobroma-cacao","tag-trinitario","entry","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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