{"id":6287,"date":"2025-02-07T09:37:57","date_gmt":"2025-02-07T07:37:57","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/smelt-sjokolade-so\/"},"modified":"2025-02-07T10:26:35","modified_gmt":"2025-02-07T08:26:35","slug":"smelt-sjokolade-so","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/smelt-sjokolade-so\/","title":{"rendered":"Smelt sjokolade s\u00f3"},"content":{"rendered":"<h4><strong>Wat beteken &#8230;<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>Donkersjokolade<\/strong> het \u2019n ho\u00ebr persentasie kakoamassa (die pasta wat direk van die kakoaboon afkomstig is), asook kakoabotter. Dit bevat minder suiker as melksjokolade. Hoe ho\u00ebr die persentasie van kakoamassa-en-botter, hoe beter die kwaliteit.<\/li>\n<li><em><strong>\u201cCouverture\u201d<\/strong><\/em> is \u2019n ho\u00eb gehalte donkersjokolade wat veral gebruik word om sjokolade te doop en te bedek.<\/li>\n<li><em><strong>\u201cTempering\u201d<\/strong><\/em> is \u2019n proses waartydens sjokolade oor en oor verhit en verkoel word. Dit verleen ekstra glans en \u201ckraak\u201d aan die sjokolade.<\/li>\n<li><em><strong>\u201cDutch-process\u201d<\/strong><\/em> kakoa is kakoapoeier wat deur \u2019n skadelose alkaliseringsproses gegaan het. Kakao is natuurlik suur en kenners glo dit lewer \u2019n beter produk. Dit is nie vrylik in SA beskikbaar nie, so gebruik maar die gewone kakoa in die plek daarvan.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><strong>B\u00eare so:<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p>Hou sjokolade in \u2019n koel, dro\u00eb plek. Se\u00ebl dit dig en <strong>hou weg van ander skerp geure omdat dit maklik ander geure aanneem<\/strong>. Hou sjokolade liefs nie onder 13\u00b0C en bo 30\u00b0C nie. Sjokolade wat te koud of warm is, sal witmerke kry of <em>\u201cblus\u201d\/\u201dbloom\u201d<\/em>.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Smelt sjokolade so:<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>Kap sjokolade altyd eers ruweg, maak seker dat die stukke ewe groot is. Dit verseker dat dit vinnig en eweredig afsmelt en nie brand nie.<\/li>\n<li>Sjokolade brand vinnig en kan ook saamtrek (<em>\u201cseize\u201d<\/em>) as dit in aanraking kom met vog of stoom. Sjokolade smelt teen 30\u00b0C en brand teen 110\u00b0C.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Die veiligste manier: \u2019n Dubbelkoker<\/strong><\/p>\n<ol>\n<li>Kies \u2019n mengbak wat knus op een van jou kastrolle pas.<\/li>\n<li>Vul die kastrol halfvol met water en verhit oor \u2019n medium hitte.<\/li>\n<li>Sit die bak bo-op die kastrol. Maak seker dat daar nie stoom langs die kante ontsnap of dat water in die bak kan kom nie.<\/li>\n<li>Gooi die gekapte sjokolde by en roer deurgaans.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Minder veilig maar meer gerieflik: \u2019n Mikrogolfoond<\/strong><\/p>\n<ol>\n<li>Gooi die gekapte sjokolade in \u2019n mikrogolfbestande bak<\/li>\n<li>Smelt dit op die ontvriesstelling of teen 50% krag.<\/li>\n<li>Smelt dit vir 30 sek. op \u2019n slag en roer elke keer tussen-in.<\/li>\n<\/ol>\n<p>Onthou sjokolade se interne temperatuur raak vinnig baie warm. Haal dit van die hitte af as dit begin lyk of dit smelt en roer deur tot heeltemal gesmelt.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Beste wenk:<\/strong><\/p>\n<p>Toets of sjokolade te warm is deur dit liggies op jou lip te druk. Dit moet nie warmer as liggaamstemperatuur word nie.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Koop so: <\/strong><\/h4>\n<p>Die kwaliteit van die sjokolade l\u00ea nie in die prys nie maar in die persentasie en gehalte kakao wat in die mengsel gebruik word saam met die kakaobotter. Goeie gehalte kakaobone maak goeie sjokolade, daarom is dit goed om te weet waar die kakoabone vandaan kom wat in jou gunsteling <strong>smelt-in-die-mond sjokolade<\/strong> gebruik word. <em>Couverture-<\/em>sjokolade word meestal vir vulsels en versiersels gebruik en bevat omtrent 55% kakao, donkersjokolade bevat omtrent 65% en baie donker sjokolade wat heerlik in gebak is, bevat sowat 70% kakao. Dit wat ons ken as \u201ckooksjokolade\u201d bevat gewoonlik minder as 30% kakao waarvan die res dan met vette, suiker en ander geure opgemaak word. <strong>Koop gehalte om die beste sjokolade geur te kry<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Geurpasmaats: <\/strong><\/h4>\n<p>Gemmerkoekies, amandel, amaretti, haselneute, pekanneut, mout, koffiebone, kaneel, chilli, basilie, tiemie, karamel, sout, pistasie, makadamia, bosbessie, lemoen, brandewyn, rum, roos, pruimedant, peer en vye.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wat beteken &#8230; &nbsp; Donkersjokolade het \u2019n ho\u00ebr persentasie kakoamassa (die pasta wat direk van die kakoaboon afkomstig is), asook kakoabotter. Dit bevat minder suiker as melksjokolade. Hoe ho\u00ebr die persentasie van kakoamassa-en-botter, hoe beter die kwaliteit. \u201cCouverture\u201d is \u2019n [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":97041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,2944],"tags":[296],"class_list":["post-6287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-jy-kan-kos","tag-sjokolade"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Smelt sjokolade s\u00f3 | rooi rose<\/title>\n<meta name=\"description\" content=\"Ja, jy kan sjokolade reg smelt.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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