{"id":40219,"date":"2024-11-11T17:25:08","date_gmt":"2024-11-11T16:25:08","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=40219"},"modified":"2024-11-11T17:35:12","modified_gmt":"2024-11-11T16:35:12","slug":"chocolat-couverture-difference","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/fr\/chocolat-couverture-difference\/","title":{"rendered":"Chocolat et chocolat de couverture &#8211; quelle est la diff\u00e9rence ?"},"content":{"rendered":"\n<p><strong>Le chocolat<\/strong> et <strong>le chocolat de couverture<\/strong> sont souvent utilis\u00e9s en p\u00e2tisserie pour agr\u00e9menter les produits de boulangerie. Ils <strong>diff\u00e8rent<\/strong> par leur <strong>teneur en mati\u00e8res grasses<\/strong>, mais sont tous deux compos\u00e9s des m\u00eames ingr\u00e9dients : <strong>Cacao<\/strong>, <strong>beurre de cacao<\/strong> et <strong>sucre<\/strong>. <\/p>\n\n\n\n<p>Le chocolat contient <strong>moins<\/strong> de mati\u00e8res grasses que le chocolat de couverture et convient donc parfaitement pour \u00eatre utilis\u00e9 sous forme de morceaux dans les biscuits et les g\u00e2teaux.<\/p>\n\n\n\n<p>La couverture a une teneur en mati\u00e8res grasses <strong>plus \u00e9lev\u00e9e<\/strong> que le chocolat et convient parfaitement pour enrober des g\u00e2teaux, des tartes ou des pralines. Il faut cependant faire attention \u00e0 la <strong>temp\u00e9rature<\/strong>, car la couverture perd son brillant si elle est trop chaude. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-src=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied-768x1024.jpg\" alt=\"Chocolat et chocolat de couverture - quelle est la diff\u00e9rence ?\" class=\"wp-image-40210 lazyload\" data-srcset=\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied-768x1024.jpg 768w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied-225x300.jpg 225w, https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied.jpg 1125w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><\/a><\/figure>\n\n\n\n<p>En Allemagne, la composition du chocolat et du chocolat de couverture est r\u00e9glement\u00e9e par la loi. L&rsquo;<strong>ordonnance sur les produits \u00e0 base de cacao et de chocolat <\/strong>stipule que&#8230; <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chocolat<strong> <\/strong>doit contenir au moins <strong>35% de mati\u00e8re s\u00e8che totale de cacao<\/strong>, dont au moins <strong>18% <\/strong>de beurre de cacao et au moins <strong>14% <\/strong>de mati\u00e8re s\u00e8che non grasse de cacao.<\/li>\n\n\n\n<li>Le chocolat de couverture doit contenir au moins <strong>35% de mati\u00e8re s\u00e8che totale de cacao<\/strong>, dont au moins <strong>31% de beurre de cacao<\/strong> et au moins <strong>2,5% de mati\u00e8re s\u00e8che non grasse de cacao<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>En r\u00e9sum\u00e9, le chocolat et le chocolat de couverture se distinguent par leur teneur en mati\u00e8res grasses. Ainsi, le chocolat devrait plut\u00f4t \u00eatre utilis\u00e9 pour la cuisson et le chocolat de couverture pour la d\u00e9coration. <\/p>\n\n\n\n<p>Si vous \u00eates toujours \u00e0 la recherche d&rsquo;une d\u00e9licieuse<strong> recette au chocolat<\/strong>, essayez le <a href=\"https:\/\/bistrobadia.de\/fr\/faire-son-propre-chocolat-dubai\/\" target=\"_blank\" rel=\"noreferrer noopener\">chocolat de Duba\u00ef<\/a> ou le <a href=\"https:\/\/bistrobadia.de\/fr\/dessert-au-chocolat-dubai-en-verrine\/\" target=\"_blank\" rel=\"noreferrer noopener\">dessert au chocolat de Duba\u00ef<\/a>.<\/p>\n\n\n\n<p>N&rsquo;h\u00e9sitez pas \u00e0 me suivre sur <a href=\"https:\/\/www.instagram.com\/bistrobadia.de\/\" target=\"_blank\" rel=\"noreferrer noopener\">Instagram<\/a> pour plus d&rsquo;inspiration sur la cuisine du Levant.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le chocolat et le chocolat de couverture sont souvent utilis\u00e9s&#8230;<\/p>\n","protected":false},"author":3,"featured_media":40204,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[4514,4426],"tags":[],"class_list":["post-40219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine","category-non-categorise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chocolat et chocolat de couverture - quelle est la diff\u00e9rence ? | Bistro Badia<\/title>\n<meta name=\"description\" content=\"Chocolat et chocolat de couverture - quelle est la diff\u00e9rence ? 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Und kochen. Aufgewachsen bin ich im frischen Norden zwischen Kartoffel- und Kohlfeldern. Meine ersten Gerichte waren daher eher deftig und traditionell deutsch. Als ich dann zum Studieren wegzog, lernte ich nicht nur neue Menschen kennen, sondern mit ihnen auch neue K\u00fcchen und Rezepte. Ganz besonders die asiatische K\u00fcche hat es mir angetan. F\u00fcr die Pho Suppe flog ich nach Vietnam. Dort angekommen entdeckte ich meine wahre Liebe \u2013 das Banh Mi. Und futterte mich von Nord nach S\u00fcd. Meine andere Lieblingsk\u00fcche ist definitiv die levantinische. Frische Kr\u00e4uter, aromatische Gew\u00fcrze, viel Gem\u00fcse und fluffig-knuspriges Fladenbrot. Dazu immer ein Dip oder eine w\u00fcrzige Sauce \u2013 gutes Essen macht mich einfach gl\u00fccklich. Und weil es in der orientalischen K\u00fcche auch um Geselligkeit geht, genie\u00dfe ich das Essen am liebsten mit Freunden.","url":"https:\/\/bistrobadia.de\/fr\/author\/lara\/"}]}},"taxonomy_info":{"category":[{"value":4514,"label":"Magazine"},{"value":4426,"label":"Non class\u00e9"}]},"featured_image_src_large":["https:\/\/bistrobadia.de\/wp-content\/uploads\/2024\/11\/schokolade-kuvertuere-unterschied-1-1024x576.avif",1024,576,true],"author_info":{"display_name":"Lara B\u00f6ttcher","author_link":"https:\/\/bistrobadia.de\/fr\/author\/lara\/"},"comment_info":0,"category_info":[{"term_id":4514,"name":"Magazine","slug":"magazine","term_group":0,"term_taxonomy_id":4514,"taxonomy":"category","description":"Dans le magazine, tu trouveras des articles int\u00e9ressants sur la cuisine du Levant. Petit \u00e0 petit, il se remplit de guides, de conseils et d'astuces. 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