{"id":4471,"date":"2013-06-26T15:38:27","date_gmt":"2013-06-26T15:38:27","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=4471"},"modified":"2017-05-06T09:58:58","modified_gmt":"2017-05-06T14:58:58","slug":"chocolate-caliente","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/chocolate-caliente\/","title":{"rendered":"Chocolate Caliente"},"content":{"rendered":"<p>El chocolate caliente es una excelente bebida para el fr\u00edo\u2026 o para el antojo.<\/p>\n<p>Recientemente compramos chocolate amargo para hacer chocolate caliente en Ambato. Nos lo recomendaron bien, a pesar de que el envase no es muy llamativo.<!--more--><\/p>\n<figure id=\"attachment_4475\" aria-describedby=\"caption-attachment-4475\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4475\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chocolate-caliente\/envase\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/envase.jpg?fit=700%2C490&amp;ssl=1\" data-orig-size=\"700,490\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"envase\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Envase de chocolate. No es muy atractivo, pero el contenido\u2026&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/envase.jpg?fit=700%2C490&amp;ssl=1\" class=\"size-full wp-image-4475\" alt=\"Envase de chocolate. No es muy atractivo, pero el contenido\u2026\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/envase.jpg?resize=700%2C490&#038;ssl=1\" width=\"700\" height=\"490\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/envase.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/envase.jpg?resize=600%2C420&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-4475\" class=\"wp-caption-text\">Envase de chocolate. No es muy atractivo, pero el contenido\u2026<\/figcaption><\/figure>\n<p>Al abrir el envase, la vista y el aroma nos ense\u00f1an que no hay que juzgar un chocolate por su envase.<\/p>\n<figure id=\"attachment_4474\" aria-describedby=\"caption-attachment-4474\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4474\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chocolate-caliente\/chocolate\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate.jpg?fit=700%2C490&amp;ssl=1\" data-orig-size=\"700,490\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"chocolate\" data-image-description=\"&lt;p&gt;El chocolate es parte de la Gastronom\u00eda de Tungurahua, si bien no son productores.&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Chocolate ambate\u00f1o &lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate.jpg?fit=700%2C490&amp;ssl=1\" class=\"size-full wp-image-4474\" alt=\"Chocolate ambate\u00f1o \" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/chocolate.jpg?resize=700%2C490&#038;ssl=1\" width=\"700\" height=\"490\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate.jpg?resize=600%2C420&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-4474\" class=\"wp-caption-text\">Chocolate ambate\u00f1o<\/figcaption><\/figure>\n<p>El procedimiento es simple:<\/p>\n<p>40 gramos de chocolate en 1 litro de agua o leche. Nosotros preferimos leche. calentar hasta disolver. Antes de que hierva licuar en la licuadora (redundante, \u00bfno?) para homogeneizar. Una vez licuado devolver a la olla con los aditivos deseados hasta que hierva.<\/p>\n<p>Cortar el fuego, endulzar, colar si se requiere y servir.<\/p>\n<figure id=\"attachment_4476\" aria-describedby=\"caption-attachment-4476\" style=\"width: 620px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4476\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chocolate-caliente\/chocolate-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate1.jpg?fit=620%2C465&amp;ssl=1\" data-orig-size=\"620,465\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"chocolate\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Chocolate servido. Foto cortes\u00eda de La Enciclopedia del Sandwich&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate1.jpg?fit=620%2C465&amp;ssl=1\" class=\"size-full wp-image-4476\" alt=\"Chocolate servido. Foto cortes\u00eda de La Enciclopedia del Sandwich\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/chocolate1.jpg?resize=620%2C465&#038;ssl=1\" width=\"620\" height=\"465\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate1.jpg?w=620&amp;ssl=1 620w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate1.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><figcaption id=\"caption-attachment-4476\" class=\"wp-caption-text\">Chocolate servido. Foto cortes\u00eda de La Enciclopedia del Sandwich<\/figcaption><\/figure>\n<p>Con respecto a los aditivos, socorridos son la canela, el clavo, la nuez moscada e incluso el aj\u00ed molido.<\/p>\n<p>\u00bfC\u00f3mo te gusta el chocolate?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate ecuatoriano caliente utilizando tabletas de chocolate ambate\u00f1o amargo. Muy bueno.<\/p>\n","protected":false},"author":1,"featured_media":4473,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,40,2],"tags":[150,358,154,220],"class_list":["post-4471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brebajes","category-chocolate","category-recetas","tag-ambato","tag-chocolate","tag-chocolate-caliente","tag-chocolate-ecuatoriano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/chocolate-ambato.jpg?fit=700%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1a7","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5450,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-valdivian-72-poderosamente-amargo\/","url_meta":{"origin":4471,"position":0},"title":"Chocolate Ecuatoriano: Valdivian 72% Poderosamente Amargo","author":"Le-Fort.org","date":"7 de Mayo, 2014","format":false,"excerpt":"Comentarios sobre chocolate ecuatoriano: en este caso, Valdivian 72% es fuertemente amargo y poco dulce. Nos encant\u00f3.","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/valdivian-72-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/valdivian-72-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/valdivian-72-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/valdivian-72-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/valdivian-72-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":588,"url":"https:\/\/le-fort.org\/cocina\/comiendo-chocolate-en-ecuador\/","url_meta":{"origin":4471,"position":1},"title":"Chocolate Ecuatoriano:  Pacari y La Pepa de Oro","author":"Le-Fort.org","date":"31 de Julio, 2011","format":false,"excerpt":"Primeras impresiones de chocolates en Ecuador. Conocimos las marcas Pacari y La Pepa de Oro. Ambas excelentes","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/07\/P1190191.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/07\/P1190191.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/07\/P1190191.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/07\/P1190191.jpg?resize=700%2C400 2x"},"classes":[]},{"id":5492,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-caoni-55-de-cacao\/","url_meta":{"origin":4471,"position":2},"title":"Chocolate Ecuatoriano: Caoni 55% de Cacao","author":"Le-Fort.org","date":"27 de Mayo, 2014","format":false,"excerpt":"Comentarios sobre la barra de chocolate ecuatoriano Caoni 55%","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5396,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-kallari-70\/","url_meta":{"origin":4471,"position":3},"title":"Chocolate Ecuatoriano: Kallari 70% de Cacao","author":"Le-Fort.org","date":"12 de Abril, 2014","format":false,"excerpt":"Opiniones sobre el chocolate Kallari 70% de origen Ecuatoriano. Rico, suave, con fuerte sabor a chocolate, notas de caramelo y sin esa acidez que a veces acompa\u00f1a al chocolate amargo.","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1055,"url":"https:\/\/le-fort.org\/cocina\/la-casa-del-sanduche-ambato-ecuador\/","url_meta":{"origin":4471,"position":4},"title":"La Casa del S\u00e1nduche \u2013Ambato, Ecuador","author":"Maestro Sanguchero","date":"24 de Junio, 2013","format":false,"excerpt":"La casa del s\u00e1nduche es una sanducher\u00eda en la ciudad de Ambato, con muy buenos s\u00e1nduches y excelente chocolate caliente, adem\u00e1s de otros productos.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/hd-casa-del-sanduche-700x395.jpg?fit=700%2C395&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/hd-casa-del-sanduche-700x395.jpg?fit=700%2C395&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/hd-casa-del-sanduche-700x395.jpg?fit=700%2C395&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/hd-casa-del-sanduche-700x395.jpg?fit=700%2C395&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":5203,"url":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/","url_meta":{"origin":4471,"position":5},"title":"Mousse de Chocolate con Leche Evaporada","author":"Le-Fort.org","date":"3 de Febrero, 2014","format":false,"excerpt":"Mousse de chocolate intentando modificar nuestra receta de manjarate, que es un mousse de manjar. 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