{"id":3570,"date":"2017-01-26T14:28:45","date_gmt":"2017-01-26T14:28:45","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3570"},"modified":"2024-05-14T10:02:12","modified_gmt":"2024-05-14T08:02:12","slug":"pastis-de-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-de-chocolate\/","title":{"rendered":"Past\u00eds de Xocolata"},"content":{"rendered":"<p>Avui preparem un riqu\u00edssim Past\u00eds de Xocolata, un past\u00eds de Pa de pessic de Xocolata i coberta amb un Ganache de Xocolata per sobre. \u00c9s un past\u00eds especialment indicat per a qualsevol tipus de celebraci\u00f3 i que far\u00e0 les del\u00edcies dels teus convidats.<\/p>\n\n\n\n<p>M&#039;agradaria dedicar-li unes paraules i un moment per recordar el meu gran amic Josep Remart\u00ednez (DEP)<br>\u00abQuan vaig fer aquest past\u00eds per al teu aniversari, poc podia imaginar que no el veuries publicat al nostre bloc. En Josep t&#039;has anat massa aviat. No tocava.<br>M\u00e9s de 60 anys d&#039;amistat i encara ens quedaven massa coses pendents per fer. Des d&#039;all\u00e0 on siguis, estic segur que t&#039;agradar\u00e0 veure el past\u00eds del teu aniversari a les nostres xarxes socials.<br>Amic Josep, et tindrem sempre present al nostre cor.\u00bb<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds de xocolata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Z2wxDVILKC0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 12 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 grs. Farina<\/li>\n\n\n\n<li>200 grs. Sucre<\/li>\n\n\n\n<li>8 Ous<\/li>\n\n\n\n<li>35 grs. Cacau en pols<\/li>\n\n\n\n<li>15 grs. Llevat qu\u00edmic<\/li>\n\n\n\n<li>1 Cullerada Vainilla l\u00edquida<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n<\/ul>\n\n\n\n<p>Per a la Cobertura de Xocolata i decoraci\u00f3:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 grs. Xocolata per fondre<\/li>\n\n\n\n<li>300 grs. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>60 grs. Mantega<\/li>\n\n\n\n<li>Melmelada de pr\u00e9ssec<\/li>\n\n\n\n<li>Granet d&#039;Ametlla<\/li>\n<\/ul>\n\n\n\n<p>Per a l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 grs. Sucre<\/li>\n\n\n\n<li>120 ml. Aigua<\/li>\n\n\n\n<li>30 ml. Rom negre<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Separem els rovells de les clares dels ous. Posem en un bol els rovells i el sucre. Batem amb un batedor el\u00e8ctric fins que quedin els rovells d&#039;un color m\u00e9s blanc. Hi afegim la vainilla l\u00edquida i seguim batent. Han de quedar molt escumoses. En total, les hem batut durant uns 5 minuts.<\/li>\n\n\n\n<li>Per muntar les clares a punt de neu posem en un bol les clares i un pessic de sal. Les muntem amb unes varetes el\u00e8ctriques.<\/li>\n\n\n\n<li>Afegim a poc a poc les clares muntades a la barreja dels rovells, amb moviments envoltants \u00e9s a dir de baix a dalt procurant que no baixin les clares.<\/li>\n\n\n\n<li>Hi afegim el cacau en pols en un parell de vegades i tamb\u00e9 l&#039;integrem amb moviments envoltants.<\/li>\n\n\n\n<li>Barregem la farina amb el llevat qu\u00edmic i tamisem. Afegiu la farina lentament a la barreja preparada, procurant arribar amb l&#039;esp\u00e0tula a la part de baix del bol ja que la farina tendeix a baixar i cal barrejar-la totalment. Sempre amb moviments envoltants.<\/li>\n\n\n\n<li>Untem el motlle amb mantega o b\u00e9 el folrem amb paper de coure. Posem la massa de pa de pessic i li donem uns copets perqu\u00e8 deixin anar les bombolles que hagin pogut quedar.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 190 \u00ba cent\u00edgrads per dalt i baix i enfornem el pa de pessic durant uns 30\/40 minuts. Dep\u00e8n de cada forn. Cal punxar-lo amb un escuradents per saber si ja est\u00e0 cuit. El forn no es pot obrir fins que hagin transcorregut uns 30 minuts ja que es podria baixar el pa de pessic. Deixarem refredar el pa de pessic abans de desemmotllar-lo.<\/li>\n\n\n\n<li>Preparem un alm\u00edvar per banyar el pa de pessic. Posem un cass\u00f3 al foc amb l&#039;aigua i el sucre i quan hagin passat uns 2 minuts hi tirem el rom i ho deixarem bullir uns 2 minuts m\u00e9s.<\/li>\n\n\n\n<li>Tallarem el pa de pessic per la meitat i amb un pinzell pintarem amb l&#039;alm\u00edvar les dues meitats del pa de pessic. Seguidament distribuirem la melmelada tamb\u00e9 per sobre d&#039;una de les dues parts del pa de pessic. Taparem el pa de pessic.<\/li>\n\n\n\n<li>Per a la cobertura de xocolata posarem un cass\u00f3 al foc amb la nata per muntar i quan estigui a punt de bullir apaguem el foc i incorporem la xocolata fondant que haurem ratllat perqu\u00e8 s&#039;integri millor. Un cop fosa la xocolata afegirem la mantega i remourem.<\/li>\n\n\n\n<li>Posarem el past\u00eds sobre una reixeta amb una safata al fons. Estendrem la xocolata per sobre i els costats del past\u00eds. Ha de quedar ben banyat.<\/li>\n\n\n\n<li>Hem decorat el past\u00eds amb xocolata blanca fent unes ratlles per sobre. Despr\u00e9s amb un escuradents fem el dibuix i adornem amb unes roses de sucre. Cobrirem els costats del past\u00eds amb granet d&#039;ametlla. La decoraci\u00f3 \u00e9s ja al gust de cadasc\u00fa.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Xocolata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una riqu\u00edsima Tarta de Chocolate, un pastel de Bizcocho de Chocolate y cubierta con un Ganache de Chocolate por encima. Es una tarta especialmente indicada para cualquier tipo de celebraci\u00f3n y que har\u00e1 las delicias de tus invitados. Me gustar\u00eda dedicarle unas palabras y un momento para recuerdar a mi gran amigo Josep [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[68,3032,1179,3033,3034,1951],"class_list":["post-3570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-chocolate","tag-pastel-de-bizcocho","tag-pastel-de-chocolate","tag-pastel-ganache","tag-tarta-con-bizcocho","tag-tarta-de-chocolate"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=3570"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3570\/revisions"}],"predecessor-version":[{"id":11906,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3570\/revisions\/11906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11903"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}