{"id":4188,"date":"2020-04-07T08:13:59","date_gmt":"2020-04-07T06:13:59","guid":{"rendered":"https:\/\/www.loliferrer.com\/pastel-de-chocolate-velvet-con-aceite-de-oliva-elegance-barcelona-y-flor-de-sal-del-mediterraneo\/"},"modified":"2020-04-12T16:10:44","modified_gmt":"2020-04-12T14:10:44","slug":"pastis-de-xocolata-velvet","status":"publish","type":"post","link":"https:\/\/www.loliferrer.com\/ca\/pastis-de-xocolata-velvet\/","title":{"rendered":"PAST\u00cdS DE XOCOLATA VELVET AMB OLI D&#8217;OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI"},"content":{"rendered":"<p>Aquest cap de setmana va ser el meu aniversari i vaig decidir fer un past\u00eds de xocolata diferent, una recepta Velvet de Xocolata amb cobertura, per\u00f2 substituint la proporci\u00f3 de mantega per <a href=\"https:\/\/www.loliferrer.com\/ca\/producte\/olis-oliva-verge-extra\/elegance-barcelona\/\"><strong>oli d&#8217;oliva verge extra Elegance<\/strong><\/a> Barcelona By L\u2019Oli Ferrer.<\/p>\n<p>Hi ha infinitat de receptes de past\u00eds de xocolata per\u00f2 volia compartir aquesta, perqu\u00e8 ens va semblar espectacular, una recepta de past\u00eds d&#8217;aniversari molt esponjosa i elaborada amb productes saludables. I per les dates que estem de Setmana Santa, una base i cobertura de past\u00eds de xocolata ideal per a les nostres creacions del past\u00eds de Mona de Pasqua.<\/p>\n<p>Sempre considerava que perqu\u00e8 un past\u00eds estigu\u00e9s m\u00e9s esponj\u00f3s, fer-lo el mateix dia o el dia anterior a la data assenyalada, per\u00f2 en el cas de pastissos amb farciment, us recomano comen\u00e7ar 2 dies abans de la celebraci\u00f3. El primer dia fer el bescuit, una vegada fred posar-lo a reposar en la nevera embolicat amb paper film, el segon dia tallar-lo i emplenar-lo i posar-li la cobertura de xocolata, aix\u00ed el past\u00eds quedar\u00e0 m\u00e9s humit i agafar\u00e0 m\u00e9s el gust dels ingredients del farcit, el tercer dia a gaudir-lo.<\/p>\n<h2>Ingredients del bescuit<\/h2>\n<ul>\n<li>200 ml d&#8217;Oli d&#8217;oliva verge extra Elegance by L\u2019Oli Ferrer<\/li>\n<li>250 gr. de Sucre moreno o panela ( jo he posat panela)<\/li>\n<li>250 gr de Farina d&#8217;espelta o integral tamisada<\/li>\n<li>250 ml de Buttermilk (10 ml de suc de llimona + 240 de llet sencera)<\/li>\n<li>60 gr. de Cacau en pols sense sucre<\/li>\n<li>3 Ous L<\/li>\n<li>1 Culleradeta de bicarbonat s\u00f2dic<\/li>\n<li>2 Culleradeta d&#8217;extracte de vainilla<\/li>\n<li>2 Cullaredeta de vinagre blanc<\/li>\n<li>1 Sobre de llevat<\/li>\n<li>1 Polsim de <a href=\"https:\/\/www.loliferrer.com\/ca\/producte\/flor-sal\/flor-de-sal-del-mediterraneo\/\"><strong>Flor de Sal del Mediterrani<\/strong><\/a> L\u2019Oli Ferrer<\/li>\n<\/ul>\n<h2>Ingredients del farcit<\/h2>\n<ul>\n<li>Fruites vermelles (nabius, m\u00f3res, gerds i maduixes), tamb\u00e9 teniu l&#8217;opci\u00f3 de comprar una bossa congelada de variat de fruites del bosc i maduixes fresques.<\/li>\n<li>1\/2 culleradeta de <a href=\"https:\/\/www.loliferrer.com\/ca\/producte\/vinagre-balsamic-organic-gourmet\/vinagre-ecologico-balsamico-pedro-ximenez\/\"><strong>vinagre org\u00e0nic bals\u00e0mic de Pedro Xim\u00e8nez<\/strong><\/a> L\u2019Oli Ferrer<\/li>\n<li>1 cullerada de sucre<\/li>\n<li>Ganache de xocolata (la mateixa de la cobertura)<\/li>\n<\/ul>\n<h2>Ingredients de la cobertura<\/h2>\n<p>Frosting &#8211; Garnache de xocolata<\/p>\n<ul>\n<li>200 ml de nata(35 gr.de mat\u00e8ria grassa m\u00ednim)<\/li>\n<li>200 gr. de xocolata negra 70% tipus fondant<\/li>\n<li>40 gr. de mantega (opcional)<\/li>\n<li>Un raig de brandy<\/li>\n<li>1 polsim de vainilla<\/li>\n<\/ul>\n<h3>Preparaci\u00f3 del bescuit<\/h3>\n<p>En primer lloc preescalfem el forn a 180 gr. i passem mantega en un motlle de 20 cm o en 2 motlles baixos de 20 cm, tamb\u00e9 recomanem posar paper d&#8217;enfornar perqu\u00e8 es pugui desmotllar amb facilitat.<\/p>\n<p>El seg\u00fcent pas ser\u00e0 preparar la buttermilk, afegim el suc de llimona a la llet i el deixem que reposi durant uns 15 minuts, s&#8217;han de fer grumolls en la llet.<\/p>\n<p>Tamisem la farina i barregem amb el cacau en pols, el llevat i la Flor de Sal del Mediterrani L\u2019Oli Ferrer i ho reservem.<\/p>\n<p>En el got del recipient que batrem, ja sigui del robot, thermomix o en un bol, batre els ous amb el sucre, quan estigui ben batut, incorporar l&#8217;oli d&#8217;oliva verge extra Elegance by L\u2019Oli Ferrer, l&#8217;extracte de vainilla i continuar batent.<\/p>\n<p>Quan estigui ben integrat incorporar la mescla de la farina amb el cacau en pols, el llevat i la Flor de Sal del Mediterrani L\u2019Oli Ferrer I la buttermilk, fins que la mescla estigui ben homog\u00e8nia.<\/p>\n<p>Una vegada la massa estigui llesta, afegim la mescla del vinagre blanc amb el bicarbonat.<\/p>\n<p>Ho posem en el motlle, si el motlle \u00e9s alt estar\u00e0 en el forn aproximadament 60 minuts, si el motlle \u00e9s baix, al cap de 50 minuts verificar si ja est\u00e0 punxant en el centre del past\u00eds. Si hem dividit la massa en 2 motlles molt baixos, el temps ser\u00e0 de 30 minuts aproximadament.<\/p>\n<p>Deixem refredar el past\u00eds sobre una reixeta i quan aquest fred, si ho hem fet en un sol motlle el tallem amb una lira de pastisseria.<\/p>\n<h3>Preparaci\u00f3 del Frosting i farcit<\/h3>\n<p>Macerem les fruites vermelles amb mitja culleradeta de vinagre org\u00e0nic bals\u00e0mic de Pedro Xim\u00e8nez L\u2019Oli Ferrer i amb una cullerada de sucre i reservem perqu\u00e8 vagi macerant, crear\u00e0 un l\u00edquid que ser\u00e0 perfecte per a empapar el bescuit amb l&#8217;ess\u00e8ncia dels fruits vermells.<\/p>\n<p>Piquem la xocolata a trossos m\u00e9s o menys iguals i reservem.<\/p>\n<p>Posem a escalfar la nata, per\u00f2 abans que arribi a bullir la retirem del foc.<\/p>\n<p>Afegim la nata sobre la xocolata i aix\u00ed s&#8217;anir\u00e0 fonent, removem amb unes varetes fins que estigui homog\u00e8nia.<\/p>\n<p>Incorporem la mantega (opcional), perqu\u00e8 quedi brillant hem de continuar batent fins que es temperi.<\/p>\n<p>Abans que qualli li afegim un raig de brandy o rom per a aromatitzar i una miqueta d&#8217;ess\u00e8ncia de vainilla.<\/p>\n<p>Tamb\u00e9 pot posar-se caf\u00e8 o canyella, extractes de fruites o altres ingredients per a aromatitzar-ho i donar-li sabor.<\/p>\n<p>Ho deixeu reposar durant 10-15 minuts i quan estigui temperat emplenem el past\u00eds.<\/p>\n<h3>Farcit del past\u00eds i cobertura<\/h3>\n<p>Col\u00b7loquem la base del past\u00eds sobre una reixeta, emplenem el past\u00eds amb la ganache de xocolata i posem damunt de la crema els fruits vermells, tapem i repetim l&#8217;operaci\u00f3. Per a cobrir el past\u00eds si la ganache est\u00e0 molt quallada la removem amb les varetes i la tirem sobre el past\u00eds.<\/p>\n<p>Una vegada cobert el past\u00eds amb la ganache de xocolata, passem a decorar-ho amb les fruites vermelles variades i maduixes fresques. Per\u00f2 aqu\u00ed podeu deixar volar la vostra creativitat i donar-li el vostre toc personal.<\/p>\n<p>En el cas que utilitzeu aquesta base i cobertura per a l&#8217;elaboraci\u00f3 de la recepta de Mona de Pasqua, la decoraci\u00f3 i presentaci\u00f3 ser\u00e0 \u00e8xit assegurat si \u00e9s en la tem\u00e0tica que els agradi als vostres fills i fillols<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4178 size-medium\" title=\"PASTEL DE CHOCOLATE VELVET CON ACEITE DE OLIVA\" src=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/\/pastel-velvet-chocolate-y-aove-terminado-600x800.jpg\" alt=\"PASTEL DE CHOCOLATE VELVET CON ACEITE DE OLIVA\" width=\"600\" height=\"800\" srcset=\"https:\/\/www.loliferrer.com\/wp-content\/uploads\/pastel-velvet-chocolate-y-aove-terminado-600x800.jpg 600w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/pastel-velvet-chocolate-y-aove-terminado-788x1050.jpg 788w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/pastel-velvet-chocolate-y-aove-terminado-768x1024.jpg 768w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/pastel-velvet-chocolate-y-aove-terminado-510x680.jpg 510w, https:\/\/www.loliferrer.com\/wp-content\/uploads\/pastel-velvet-chocolate-y-aove-terminado.jpg 900w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>Origen de la Ganache de Xocolata<\/h2>\n<p>Diuen que l&#8217;origen de la Ganache de xocolata est\u00e0 a Fran\u00e7a, i que va ser el descuit d&#8217;un pastisser que per error va tirar nata calenta a la xocolata, i el seu mestre pastisser li va cridar Ganache que vol dir en franc\u00e8s incompetent. Van utilitzar la crema i va ser un \u00e8xit que va conservar el nom de Ganache.<\/p>\n<p>La Ganache de xocolata \u00e9s una mescla de nata (cr\u00e8me fra\u00eeche) barrejada en calenta amb xocolata a trossos. Dep\u00e8n si la volem m\u00e9s tova o m\u00e9s consistent o m\u00e9s clara o m\u00e9s fosca, li afegirem m\u00e9s nata o menys.<\/p>\n<p>\u00c9s una crema suau i deliciosa que s&#8217;ha convertit en una de les m\u00e9s preuades cobertures de la pastisseria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquest cap de setmana va ser el meu aniversari i vaig decidir fer un past\u00eds de xocolata diferent, una recepta Velvet de Xocolata amb cobertura, per\u00f2 substituint la proporci\u00f3 de mantega per oli d&#8217;oliva verge extra Elegance Barcelona By L\u2019Oli Ferrer. Hi ha infinitat de receptes de past\u00eds de xocolata per\u00f2 volia compartir aquesta, perqu\u00e8 [&#8230;]\n","protected":false},"author":4,"featured_media":4185,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188],"tags":[],"class_list":["post-4188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Past\u00eds de Xocolata Velvet amb Oli d&#039;oliva i Flor de Sal<\/title>\n<meta name=\"description\" content=\"Hi ha infinitat de receptes de past\u00eds de xocolata per\u00f2 volia compartir aquesta, ens va semblar espectacular, tamb\u00e9 molt recomanable com Mona de Pasqua\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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