{"id":1493,"date":"2017-03-08T07:00:31","date_gmt":"2017-03-08T07:00:31","guid":{"rendered":"http:\/\/cutiadecarton.com\/?p=1493"},"modified":"2017-11-15T22:03:56","modified_gmt":"2017-11-15T22:03:56","slug":"fabrica-de-ciocolata","status":"publish","type":"post","link":"https:\/\/cutiadecarton.com\/wordpress\/fabrica-de-ciocolata\/","title":{"rendered":"Fabrica de ciocolat\u0103"},"content":{"rendered":"

Povestea<\/span><\/span> \u00ee<\/span><\/span>ncepe cu fructul arborelui de cacao,<\/a> care este cules <\/span><\/span>\u0219<\/span><\/span>i l<\/span><\/span>\u0103<\/span><\/span>sat s<\/span><\/span>\u0103<\/span><\/span> fermeneteze <\/span><\/span>\u00ee<\/span><\/span>n medie 10 zile, spart apoi <\/span><\/span>\u0219<\/span><\/span>i selectate semin<\/span><\/span>\u021be<\/span><\/span>le, <\/span><\/span>puse<\/span><\/span> la uscat pe frunze de banane (<\/span><\/span>\u00ee<\/span><\/span>n medie alte 10 zile), dezvelite de coaj<\/span><\/span>\u0103<\/span><\/span> \u0219<\/span><\/span>i m<\/span><\/span>\u0103<\/span><\/span>run<\/span><\/span>\u021b<\/span><\/span>ite p<\/span><\/span>\u00e2<\/span><\/span>n<\/span><\/span>\u0103<\/span><\/span> c<\/span><\/span>\u00e2<\/span><\/span>nd se transform<\/span><\/span>\u0103<\/span><\/span> \u00ee<\/span><\/span>ntr-o past<\/span><\/span>\u0103<\/span><\/span> fin<\/span><\/span>\u0103<\/span><\/span> de cacao. Din masa de cacao se creeaz<\/span><\/span>\u0103<\/span><\/span>, cu mult<\/span><\/span>\u0103<\/span><\/span> dexteritate <\/span><\/span>\u0219<\/span><\/span>i imagina<\/span><\/span>\u021b<\/span><\/span>ie, tot ceea ce lumea denume<\/span><\/span>\u0219<\/span><\/span>te ast<\/span><\/span>\u0103<\/span><\/span>zi generic “ciocolat<\/span><\/span>\u0103<\/span><\/span>“. <\/span><\/span>Pu\u021bin conteaz\u0103 dac\u0103 este <\/span><\/span>lichid<\/span><\/span>\u0103<\/span><\/span>, solid<\/span><\/span>\u0103<\/span><\/span>, aerat<\/span><\/span>\u0103<\/span><\/span>, neagr<\/span><\/span>\u0103<\/span><\/span>, alb<\/span><\/span>\u0103 <\/span><\/span>etc.<\/span><\/span><\/p>\n

\u00cen func\u021bie de num\u0103rul de zile \u00een care sunt l\u0103sate la fermentat \u0219i uscat, boabele de cacao au mirosuri \u0219i gusturi diferite. Unele miros a struguri fermenta\u021bi, altele a o\u021bet de mere. C\u00e2teodat\u0103 au un praf alb deasupra (ca un mucegai), alt\u0103 dat\u0103 seam\u0103n\u0103 cu boabele de cafea proasp\u0103t pr\u0103jite. Unele miros a umezeal\u0103 \u0219i-a ploaie, altele a soare fierbinte de august. <\/span><\/span><\/p>\n

Cert este c\u0103 fiecare boab\u0103 este marun\u021bit\u0103 p\u00e2n\u0103 c\u00e2nd ajunge la consisten\u021ba masei de ciocolat\u0103. \u00centr-un mojar, cu o mi\u0219care continu\u0103 tac-tac-tac, \u00een c\u00e2teva minute boabele de cacao arat\u0103 ca-n fotografie. Ai nevoie de aproximativ 10 ore de tac-tac-tac ne\u00eentrerupt pentru a le transforma din stare solid\u0103 \u00eentr-o past\u0103 v\u00e2scoas\u0103.<\/span><\/span><\/p>\n

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Pasta, 100% cacao, este foarte amar\u0103. De aceea este amestecat\u0103 (la o anumit\u0103 temperatur\u0103) cu alte ingrediente pentru a-i stabiliza molecula \u0219i a-i da gust. Practic, ciocolata \u00eenseamn\u0103 o combina\u021bie \u00een cantit\u0103\u021bi \u0219i formule diferite a c\u00e2torva elemente de baz\u0103: mas\u0103 de ciocolata, lecitin\u0103 de soia, unt de cacao, pudr\u0103 de cacao, extract de vanilie, zah\u0103r \u0219i lapte praf. Odat\u0103 amestecul realizat, lichidul fierbinte se r\u0103ce\u0219te treptat. Se folosesc doar ustensile termoconductoare (inox) \u0219i blat de marmur\u0103, care p\u0103streaz\u0103 o temperatur\u0103 constant\u0103. <\/span><\/span><\/p>\n

Compozi\u021bia se r\u0103stoarn\u0103 pe blat \u0219i se \u00eentinde \u0219i r\u0103suce\u0219te pe toate p\u0103r\u021bile cu o vitez\u0103 umitoare, ca \u00eentr-un num\u0103r iscusit de prestidigita\u021bie. Nu ai voie s\u0103 atingi cu m\u00e2inile, deoarece c\u0103ldura propriului corp poate sparge moleculele create, modific\u00e2nd astfel consisten\u0219a ciocolatei. Trebuie s\u0103-\u021bi dai seama “din ochi” c\u00e2nd s-a r\u0103cit compozi\u021bia (sau o testezi cu buza inferioar\u0103, care are o temperatur\u0103 mai mic\u0103 dec\u00e2t restul corpului). Compozi\u021bia gat\u0103 r\u0103cit\u0103, se toarn\u0103 \u00een forme. Apoi se scot bulele de aer c-un aparat special \u0219i se orneaz\u0103 cu diverse condimente.<\/span><\/span><\/p>\n

Dac\u0103 m-a\u021bi psihanaliza pe baza alegerilor f\u0103cute, sunt sigur\u0103 c\u0103 m-a\u021bi eticheta drept “spirit curios”, “lipsit de cump\u0103tare”, “pofticios”, “indecis”. Cu at\u00e2tea condimente care s\u0103 m\u0103 ispiteasc\u0103, mi-a fost foarte greu s\u0103 m\u0103 decid cu se s\u0103-mi ornez ciocolata. A\u0219a c-am pus c\u00e2te pu\u021bin din fiecare, nu de alta, dar erau multe condimente pe care le-am v\u0103zut acolo pentru prima oar\u0103 \u00een via\u021ba mea (sare neagr\u0103, piper ro\u0219u) \u0219i eram tare curioas\u0103 ce gust au. <\/span><\/span><\/p>\n

Dup\u0103 episodul cu ornarea, cicolata a fost bagat\u0103 c\u00e2teva minute \u00eentr-un frigider, apoi \u00eempachetat\u0103 \u0219i luat\u0103 acas\u0103. Momentan arat\u0103 fantastic. M\u0103 \u00eentreb c\u00e2te zile vor trece p\u00e2n\u0103 c\u00e2nd \u00eemi voi face curaj s\u0103 m\u0103-nfing \u00een ea? Este at\u00e2t de dr\u0103gu\u021b\u0103, ca nu \u00eendr\u0103znesc (\u00eenc\u0103) s\u0103-o ating.<\/span><\/span><\/p>\n

D<\/span><\/span>a<\/span><\/span>c<\/span><\/span>\u0103 <\/span><\/span>vre<\/span><\/span>\u021b<\/span><\/span>i s<\/span><\/span>\u0103<\/span><\/span> explor<\/span><\/span>a\u021bi <\/span><\/span>si <\/span><\/span>voi<\/span><\/span> lumea ciocolatei, <\/span><\/span>v\u0103 face\u021bi<\/span><\/span> rezervare aici<\/a>. Pe l<\/span><\/span>\u00e2<\/span><\/span>ng<\/span><\/span>\u0103 un milion de<\/span><\/span> informa<\/span><\/span>\u021b<\/span><\/span>ii interesante, prime<\/span><\/span>\u0219<\/span><\/span>ti acas<\/span><\/span>\u0103<\/span><\/span> ciocolata creat<\/span><\/span>\u0103<\/span><\/span> de tine. <\/span><\/span>Plus c\u0103 te distrezi de minune al\u0103turi de ghizii carismatici \u0219i colegii de grup\u0103. Nu v\u0103 a\u0219tepta\u021bi s\u0103 dau totul din cas\u0103 \u0219i s\u0103 v\u0103 povestesc toate glumele \u0219i surprizele care v\u0103 a\u0219teapt\u0103 \u00een fabrica de ciocolat\u0103. <\/span><\/span> Dac\u0103 ajunge\u021bi acolo, \u00eentreba\u021bi de poanta cu laptele praf. Merit\u0103.<\/span><\/span><\/p>\n

Din magazinul fabricii pute\u021bi cump\u0103ra o gr\u0103mad\u0103 de experimente delicioase (de neg\u0103sit pe rafturile magazinelor). Pute\u021bi comanda oric\u00e2nd ciocolat\u0103 personalizat\u0103. Nu exist\u0103 limite. Voi zice\u021bi ce forme \u0219i combina\u021bii vre\u021bi, iar fetele alea dragu\u021be fac hocus-pocus \u0219i v\u0103 materializeaz\u0103 dorin\u021bele c\u00e2t ai zice ciocolat\u0103\u0103\u0103. <\/span><\/span><\/p>\n

V\u0103 mai \u00eemp\u0103rt\u0103\u0219esc un secret. Se estimeaz\u0103 c\u0103 peste 30 de ani ciocolata va redeveni un produs de lux, arborele de cacao urm\u00e2nd s\u0103 fie declarat pe cale de dispari\u021bie (suprafe\u021bele planta\u021biilor scad vertiginos din cauza schimb\u0103rilor climaterice \u0219i-a exploat\u0103rilor intense din ultimii ani). Eu zic s\u0103 profita\u021bi p\u00e2n\u0103 nu este prea t\u00e2rziu!<\/span><\/span><\/p>\n