{"id":8909,"date":"2016-11-16T12:41:21","date_gmt":"2016-11-16T17:41:21","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8909"},"modified":"2021-12-12T14:40:19","modified_gmt":"2021-12-12T19:40:19","slug":"mousse-de-chocolate-de-dos-ingredientes","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/","title":{"rendered":"Mousse de Chocolate de dos Ingredientes"},"content":{"rendered":"<p>La intersecci\u00f3n de la cocina y la ciencia es algo que nos intriga. Encontramos en nuestros paseos por la Internet una receta de mousse de chocolate que tiene s\u00f3lo dos ingredientes: chocolate amargo y agua y por supuesto que nos llamo poderosamente la atenci\u00f3n.<!--more--><\/p>\n<p>La receta fue desarrollada por Herv\u00e9 This y al parecer se hizo famosa de la mano del chef brit\u00e1nico Heston Blumenthal. \u00a0Es impresionantemente simple.<\/p>\n<figure id=\"attachment_8915\" aria-describedby=\"caption-attachment-8915\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8915\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/torta-5\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/torta.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"torta\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Torta de brownie y mousse de chocolate&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/torta.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-8915 size-full\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/11\/torta.jpg?resize=1200%2C675\" alt=\"Torta de brownie y mousse de chocolate\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/torta.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/torta.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-8915\" class=\"wp-caption-text\">Torta de brownie y mousse de chocolate<\/figcaption><\/figure>\n<h2>Ingredientes del Mousse de Chocolate<\/h2>\n<ul>\n<li>200gr de chocolate con al menos 70% de cacao<\/li>\n<li>200ml de agua<\/li>\n<\/ul>\n<p>Eso es todo.<\/p>\n<figure id=\"attachment_5400\" aria-describedby=\"caption-attachment-5400\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5400\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-kallari-70\/kallari-70\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" 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=\"kallari-70\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Es importante utilizar chocolate con alto contenido de s\u00f3lidos de cacao, un 70% o m\u00e1s es ideal.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5400\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/04\/kallari-70.jpg?resize=700%2C500\" alt=\"Chocolate para el mousse de chocolate\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5400\" class=\"wp-caption-text\">Es importante utilizar chocolate con alto contenido de s\u00f3lidos de cacao, un 70% o m\u00e1s es ideal.<\/figcaption><\/figure>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Calentar el agua hasta aproximadamente 50\u00b0C.<\/li>\n<li>A\u00f1adir el chocolate picado o en gotas. Lo importante es que est\u00e9 finamente dividido para que se funda r\u00e1pidamente.\n<p><figure id=\"attachment_5758\" aria-describedby=\"caption-attachment-5758\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5758\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mille-crepe-de-ganache-de-nutella\/ganache-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/ganache.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" 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=\"fundiendo\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Fundimos el chocolate en el agua&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/ganache.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5758\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/09\/ganache.jpg?resize=700%2C500\" alt=\"Fundimos el chocolate en el agua\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/ganache.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/ganache.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5758\" class=\"wp-caption-text\">Fundimos el chocolate en el agua<\/figcaption><\/figure><\/li>\n<li>Batir hasta que el chocolate se haya fundido totalmente y tengamos una mezcla homog\u00e9nea.<\/li>\n<li>Poner el bol sobre un ba\u00f1o de enfriamiento (un bol m\u00e1s grande que contiene agua con hielo) y batir sin parar. Al principio no deber\u00eda suceder nada, pero la mezcla deber\u00eda ir espes\u00e1ndose de a poco a medida que se enfr\u00eda y que batimos, incorporando aire en la mezcla.<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8914\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/mousse-paletas\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-paletas.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"mousse-paletas\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-paletas.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-8914\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/11\/mousse-paletas-1280x720.jpg?resize=1000%2C563\" alt=\"batiendo el mousse de chocolate\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-paletas.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-paletas.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/li>\n<li>Sigamos batiendo hasta obtener la consistencia deseada.<\/li>\n<\/ol>\n<p>Si nuestro mousse se vuelve demasiado duro, es cosa de calentarlo un poco y batir de nuevo hasta llegar a la consistencia deseada.<\/p>\n<figure id=\"attachment_8911\" aria-describedby=\"caption-attachment-8911\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8911\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/mousse-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"mousse\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Mousse de chocolate de dos ingredientes en su punto.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8911\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/11\/mousse-1280x720.jpg?resize=1000%2C563\" alt=\"Mousse de chocolate de dos ingredientes en su punto.\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8911\" class=\"wp-caption-text\">Mousse de chocolate de dos ingredientes en su punto.<\/figcaption><\/figure>\n<p>Lo aplicamos en una torta de brownie y mousse de chocolate, <a href=\"https:\/\/le-fort.org\/brownies-nueva-receta\/\">utilizando esta receta de brownie<\/a> y el <em>mousse<\/em> como relleno.<\/p>\n<figure id=\"attachment_8917\" aria-describedby=\"caption-attachment-8917\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8917\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-de-dos-ingredientes\/trozo-2-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/trozo-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"trozo-2\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;El mousse aplicado en una  torta de brownie.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/trozo-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8917\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/11\/trozo-2-1280x720.jpg?resize=1000%2C563\" alt=\"Torta de brownie y mousse de chocolate\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/trozo-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/trozo-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8917\" class=\"wp-caption-text\">El mousse aplicado en una torta de brownie.<\/figcaption><\/figure>\n<p>Nos encant\u00f3.<\/p>\n<p>Vamos a experimentar much\u00edsimo con este <em>mousse<\/em> en lo sucesivo.<\/p>\n<p>[wp_ad_camp_5]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>De la emulsi\u00f3n a la espuma<\/p>\n","protected":false},"author":1,"featured_media":9503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[358,685,204],"class_list":["post-8909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-chocolate","tag-ciencia-y-cocina","tag-mousse","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/mousse-hd-1.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2jH","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5203,"url":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/","url_meta":{"origin":8909,"position":0},"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. Est\u00e1 hecho con leche evaporada y jarabe de chocolate.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-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\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5151,"url":"https:\/\/le-fort.org\/cocina\/receta-de-manjarate-mousse-de-cajeta\/","url_meta":{"origin":8909,"position":1},"title":"Receta de Manjarate (Mousse de Manjar Blanco)","author":"Le-Fort.org","date":"20 de Enero, 2014","format":false,"excerpt":"Receta de manjarate hecho en casa. El manjarate es un mousse de cajeta (manjar blanco, dulce de leche) cubierto con una capa de chocolate s\u00f3lido.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-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\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8609,"url":"https:\/\/le-fort.org\/cocina\/torta-concorde\/","url_meta":{"origin":8909,"position":2},"title":"Torta Concorde","author":"Le-Fort.org","date":"12 de Agosto, 2016","format":false,"excerpt":"La torta Concorde es una torta de merengue y mousse de chocolate de origen franc\u00e9s. Es simple de hacer y muy buena. Aqu\u00ed est\u00e1 la receta.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/concorde-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\/2016\/08\/concorde-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/concorde-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/concorde-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/concorde-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":236,"url":"https:\/\/le-fort.org\/cocina\/pavlova-de-chocolate\/","url_meta":{"origin":8909,"position":3},"title":"Pavlova de Chocolate","author":"Marell Rojas","date":"28 de Mayo, 2020","format":false,"excerpt":"Receta de Pavlova de chocolate, que se puede convertir en una torta Concorde.","rel":"","context":"En &quot;Postres&quot;","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"Carbonara Photo by Sam Lion from Pexels","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/carbonara.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16070,"url":"https:\/\/le-fort.org\/cocina\/mousse\/","url_meta":{"origin":8909,"position":4},"title":"Mousse","author":"Marell Rojas","date":"10 de Mayo, 2021","format":false,"excerpt":"Espuma cl\u00e1sica.","rel":"","context":"En &quot;Postres&quot;","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/NsELQhWuNKc\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":536,"url":"https:\/\/le-fort.org\/cocina\/tierras-de-chocolate-o-cacao\/","url_meta":{"origin":8909,"position":5},"title":"Tierras de Chocolate o Cacao","author":"Marell Rojas","date":"7 de Julio, 2021","format":false,"excerpt":"El chocolate y el agua son enemigos \u00bfS\u00ed?","rel":"","context":"En &quot;T\u00e9cnica&quot;","block_context":{"text":"T\u00e9cnica","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/nRuNL6idNfI\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=8909"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8909\/revisions"}],"predecessor-version":[{"id":16014,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8909\/revisions\/16014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/9503"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=8909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=8909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=8909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}