{"id":2715,"date":"2017-06-30T02:50:44","date_gmt":"2017-06-30T00:50:44","guid":{"rendered":"https:\/\/www.torinodoc.com\/?p=2715"},"modified":"2026-03-13T15:48:48","modified_gmt":"2026-03-13T14:48:48","slug":"alpinluce-bocconcini-di-cioccolato-fondente-ripieni-di-caluso-passito","status":"publish","type":"post","link":"https:\/\/staging.torinotaste.it\/?p=2715","title":{"rendered":"ALPINLUCE\u00a0 – Bocconcini di cioccolato fondente ripieni di Caluso Passito"},"content":{"rendered":"

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ALPINLUCE\u00a0 – Bocconcini di cioccolato fondente ripieni di Caluso Passito<\/h1>\n

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Mario Faletti<\/b>
Giordano Cioccolato \u2013 Lein\u00ec, Torino<\/p>\n

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INGREDIENTI PER 50 CIOCCOLATINI
<\/strong>Per il guscio di cioccolato<\/strong>
50 pirottini rotondi in alluminio,\u00a0 200 g di\u00a0 cioccolato fondente al 65% di cacao.
Per la crema interna (ripieno)<\/strong>
25 g di glucosio,\u00a0\u00a0 200 g di pasta di cremino\u00a0 ( 60g di nocciole tostate \/ 60 g di latte in polvere\/ 50 g di zucchero a velo\/ 30 g di burro di cacao),\u00a0\u00a015 cl di Erbaluce di Caluso Passito, 50 g di cioccolato bianco.<\/p>\n

Preparazione
<\/strong>Per il guscio di cioccolato
<\/strong>Fare sciogliere a bagnomaria met\u00e0 del cioccolato fondente. Con un pennellino ricoprire il fondo del pirottino.
Per la crema interna (ripieno)
<\/strong>Aggiungere il glucosio a circa \u00bd l d\u2019acqua in una pentola. Portare a ebollizione e lasciare a fuoco vivo per circa 20 minuti, spegnere e lasciare raffreddare. Per preparare la pasta porre le nocciole tostate nel mixer con lo zucchero a velo e il burro di cacao. Aggiungere lo sciroppo di zucchero precedentemente preparato e il cioccolato bianco \u00a0fatto sciogliere a bagno maria.
Una volta ottenuta la crema si riempie il guscio solidificato nel pirottino con il sac \u00e0 poche; sopra si chiude il fondello, non appena raffreddato, con il cioccolato\u00a0 fondente rimanente, sempre sciolto a bagno maria. Lasciare raffreddare. Gli Alpinluce sono pronti per essere assaggiati.<\/p>\n

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Un progetto di :<\/strong><\/p>\n

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CONTATTI<\/p>\n

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Camera di commercio di Torino<\/span><\/span><\/span>
Via Carlo Alberto, 16 – 10123 Torino<\/span>
<\/span>Tel 011 571 6388 |\u00a0<\/span>torinodoc@to.camcom.it<\/a><\/p>\n

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PEC – Posta elettronica certificata protocollo.generale@to.legalmail.camcom.it <\/a>
Partita IVA 02506470018 <\/span>|<\/span>\u00a0Codice fiscale 80062130010<\/span><\/p>\n

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Cookie policy<\/a><\/p>\n

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In collaborazione con:<\/strong><\/p>\n

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ALPINLUCE\u00a0 – Bocconcini di cioccolato fondente ripieni di Caluso PassitoMario FalettiGiordano Cioccolato \u2013 Lein\u00ec, TorinoINGREDIENTI PER 50 CIOCCOLATINIPer il guscio di cioccolato50 pirottini rotondi in alluminio,\u00a0 200 g di\u00a0 cioccolato fondente al 65% di cacao.Per la crema interna (ripieno)25 g di glucosio,\u00a0\u00a0 200 g di pasta di cremino\u00a0 ( 60g di nocciole tostate \/ 60 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[31],"tags":[],"class_list":["post-2715","post","type-post","status-publish","format-standard","hentry","category-ricette"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2715"}],"version-history":[{"count":2,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2715\/revisions"}],"predecessor-version":[{"id":11384,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2715\/revisions\/11384"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}