{"title":"Chocolate \u0026 Pastelaria","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Chocolate e pastelaria\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eChocolate e pastelaria: formas e equipamento\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eChocolate de cobertura, formas para chocolate, tartes, cupcakes e entremets, aros, rhodoïd e utensílios para a pastelaria do dia a dia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eTrabalhar o chocolate\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eO \u003cstrong\u003echocolate de cobertura\u003c\/strong\u003e (Valrhona, Callebaut) é utilizado para temperar, cobrir ou moldar. As \u003cstrong\u003eformas para chocolate\u003c\/strong\u003e em policarbonato ou silicone permitem obter tabletes, bombons ou decorações perfeitas quando o chocolate cristaliza.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFormas para a pastelaria do dia a dia\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eFormas para tartes e tarteletes, para cupcakes e muffins, formas redondas, quadradas ou em coração: cada formato corresponde a uma utilização específica, desde a base de tarte clássica aos entremets em camadas. O \u003cstrong\u003erhodoïd\u003c\/strong\u003e reveste as formas de fundo amovível e facilita a desenformagem de entremets e mousses.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eQual é a diferença entre chocolate de cobertura e chocolate de pastelaria clássico?\u003cbr\u003e\u003c\/strong\u003eO chocolate de cobertura contém mais manteiga de cacau, o que o torna mais fluido depois de derretido e mais adequado para temperar, cobrir e moldar com precisão.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ necessária uma forma específica para um entremet?\u003cbr\u003e\u003c\/strong\u003eUm aro ou uma forma de fundo amovível forrada com rhodoïd facilita a desenformagem perfeita de um entremet com várias camadas, sem danificar os rebordos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComo conservar o chocolate de cobertura?\u003cbr\u003e\u003c\/strong\u003eAo abrigo da luz e da humidade, entre 12 e 20 graus Celsius, para evitar o embranquecimento da gordura à superfície.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003ePara saber mais\u003c\/span\u003e \u003ca href=\"\/pt\/collections\/moule-a-tartes-tartelettes\"\u003eformas para tartes e tarteletes\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/moules-a-cupcakes-muffins-cheesecakes-plus\"\u003eformas para cupcakes e muffins\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/moules-ronds-carres-rectangles-coeurs\"\u003eformas redondas, quadradas e em coração\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/moules-entremets\"\u003eformas para entremets\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/cercles-cadres\"\u003earos e molduras\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/rhodoid\"\u003erhodoïd\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/ustensiles-a-patisserie\"\u003eutensílios de pastelaria\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"valrhona-cacao-pate-extra-100-bloc-3kg","title":"Pasta de Cacau Extra 100%","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid 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summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n.vh-pour a:hover{color:#8a6d28}\n\n@media(max-width:680px){\n.vh-w{padding:20px 16px}\n.vh-tech-zone{flex-direction:column}\n.vh-temp-phases{flex-direction:column}\n.vh-format-row{grid-template-columns:70px 1fr 90px;gap:8px;padding:10px 12px}\n.vh-format-kg{grid-column:1\/-1;text-align:left;border-top:1px solid #eadfcb;padding-top:6px;margin-top:4px}\n}\n\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c \"\u003eValrhona - Pasta de Cacau 100%\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eCacau Pasta Extra 100%\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCacau Pasta Extra 100% em bloco de 3 kg, mistura equilibrada e versátil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eCacau Pasta Extra 100% Valrhona em bloco de 3 kg. Pasta de cacau pura resultante de uma mistura Valrhona equilibrada (não é de origem única). Perfil versátil, amargor moderado e redondeza de cacau. Ideal para pasteleiros que pretendem acrescentar carácter de cacau às suas criações sem procurar uma tipicidade de terroir específica. Solução económica e fiável para intensificar ganaches, criar bebidas de chocolate intensas ou ajustar as suas próprias receitas de cobertura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCacau\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePasta pura sem açúcar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCriação\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilização\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCobertura personalizada\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003ePerfil e identidade\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003ePerfil principal\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003ecacau\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eNota secundária\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eequilibrado\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eAssinatura\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003emistura clássica\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:14px 0 6px;font-weight:600;text-transform:uppercase;letter-spacing:1.2px\"\u003eCaracterísticas\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003ecacau equilibrado\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eamargor moderado\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eredondeza\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eversátil\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eAs utilizações de pastelaria e profissionais mais adequadas para este produto.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eintensificação de todas as receitas\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eganaches\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ebebida de chocolate intensa\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecriação de coberturas personalizadas\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eCombinações de sabores\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eIngredientes que equilibram a pasta de cacau 100%.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003eaçúcar\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003eleite\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003enatas\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ebaunilha\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003efrutos secos\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003eOs aliados desta pasta de cacau\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eOs produtos Valrhona que complementam na perfeição esta referência nas suas criações.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caraibe-66percent-valrhona-1.png?v=1772135232\" alt=\"Caraïbe 66% 250 g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eA combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eCaraïbe 66% 250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/pt\/products\/beurre-de-cacao-valrhona-3kg\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/beurre-de-cacao-valrhona-3kg-valrhona.jpg?v=1706120807\" alt=\"Manteiga de cacau 3 kg\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eA combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eManteiga de cacau 3 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e209.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/pt\/products\/poudre-de-cacao-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-cacao-250g-valrhona-1.jpg?v=1772136365\" alt=\"Pó de cacau 250 g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003eA combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003ePó de cacau 250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e13.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e6\u003c\/span\u003eReceita de assinatura\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eUma aplicação prática para valorizar este produto nas suas criações.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eCobertura personalizada 75%\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eTécnica\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003ePara chocolatiers experientes: derreter 750 g de chocolate Caraïbe 66% Valrhona + 90 g de pasta de cacau 100% para obter uma mistura personalizada de 75%. Ajustar com 50 g de manteiga de cacau para obter a fluidez desejada. Temperagem clássica. Resultado: um chocolate mais intenso que mantém a assinatura aromática da base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eValrhona (França, Tain-l’Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGama\u003c\/td\u003e\n\u003ctd\u003ePasta de cacau 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003e100% cacau puro, sem açúcar adicionado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFormato de 3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003e16 a 18 °C, ao abrigo da luz e da humidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePossível presença de frutos de casca rija, soja, glúten e leite.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFabricado em\u003c\/td\u003e\n\u003ctd\u003eFrança (Tain-l'Hermitage, Drôme)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eO que é a pasta de cacau 100%?\u003c\/summary\u003e\n\u003cp\u003eÉ cacau puro no seu estado mais concentrado: 100% cacau, sem açúcar, sem manteiga de cacau adicionada e sem leite. Obtida através da moagem muito fina de grãos torrados, apresenta-se em bloco sólido à temperatura ambiente. Não deve ser confundida com a manteiga de cacau (que contém apenas a matéria gorda) nem com o cacau em pó (que é desengordurado).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eA quem se destina a pasta de cacau 100%?\u003c\/summary\u003e\n\u003cp\u003eA chocolateiros e pasteleiros experientes que pretendam: (1) intensificar o sabor a cacau de uma ganache ou cobertura existente, (2) criar as suas próprias coberturas personalizadas a partir de chocolate de base + pasta 100% + açúcar + manteiga de cacau, (3) fazer tabletes 100% para apreciadores experientes (muito intensas e amargas).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eQual é a diferença entre Macaé e Manjari?\u003c\/summary\u003e\n\u003cp\u003eMacaé Pure Pâte: cacau de origem única do Brasil (Bahia), perfil achocolatado com notas de cereais e amargor profundo. Manjari Pure Pâte: cacau de origem única de Madagáscar (Domaine Millot), perfil com notas intensas de frutos vermelhos ácidos e vivacidade. A escolha depende do caráter que pretende dar à sua criação.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eÉ possível degustar a pasta de cacau 100% pura?\u003c\/summary\u003e\n\u003cp\u003eTecnicamente, sim, mas a experiência é muito intensa: amargor acentuado, sem açúcar, perfil muito concentrado. Reservado a degustadores experientes. A maioria dos chocolateiros utiliza-a como ingrediente e não para degustação pura. Para uma degustação a 100%, prefira Komuntu 80% ou Abinao 85%, que contêm algum açúcar.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eExplore a \u003ca href=\"\/pt\/collections\/valrhona\"\u003ecoleção Valrhona\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/collection-chocolat-et-praline\"\u003echocolates e pralinés\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/moules-en-polycarbonate\"\u003emoldes para bombons\u003c\/a\u003e na Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"VALRHONA","offers":[{"title":"Default Title","offer_id":53543229915475,"sku":"134","price":119.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacao-pate-extra-100percent-bloc-3kg-valrhona-1.jpg?v=1777687218"},{"product_id":"feves-callebaut-chocolat-blanc-28-1kg","title":"Chocolate Branco de Cobertura (escolher o formato)","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eO \u003cstrong\u003echocolate de cobertura branco Callebaut\u003c\/strong\u003e em callets é a \u003cstrong\u003ereferência\u003c\/strong\u003e belga dos chocolatiers e pasteleiros profissionais. Produzido na Bélgica com 28% de cacau e 29,5% de manteiga de cacau, este \u003cstrong\u003echocolate branco Callebaut\u003c\/strong\u003e em forma de pistolas é concebido para derreter rapidamente e revelar um sabor cremoso, equilibrado e lácteo. Ideal para bombons, coberturas, ganaches batidas, coberturas, pastelaria de alta qualidade e chocolate para cozinhar. Disponível em 4 formatos (400 g, 1 kg, 2,5 kg e 10 kg).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eEm poucas palavras\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eCallebaut (Bélgica)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eChocolate de cobertura branco\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eForma\u003c\/strong\u003e\u003cspan\u003eCallets (pistolas para derreter)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCacau\u003c\/strong\u003e\u003cspan\u003e28% cacau · 29,5% manteiga de cacau\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003e4 embalagens (400 g a 10 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eOrigem\u003c\/strong\u003e\u003cspan\u003eProduzido na Bélgica\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Informações detalhadas\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePor que escolher o chocolate branco Callebaut?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA Callebaut é a \u003cstrong\u003ereferência mundial do chocolate de cobertura belga\u003c\/strong\u003e desde 1911. Produzido em Wieze, Bélgica, este \u003cstrong\u003echocolate branco Callebaut\u003c\/strong\u003e em callets é usado pelos maiores pasteleiros, chocolatiers e padeiros profissionais.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidez ótima\u003c\/strong\u003e: 3 gotas (fluidez média) — perfeito para cobertura, moldagem e gotejamento\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor equilibrado\u003c\/strong\u003e: cremoso, lácteo, baunilhado, sem dominância doce enjoativa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForma callets\u003c\/strong\u003e (pistolas): fusão rápida e homogénea, dosagem fácil na balança\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposição profissional\u003c\/strong\u003e: 29,5% de manteiga de cacau pura — cristalização perfeita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReceita tradicional belga\u003c\/strong\u003e: qualidade reconhecida pelos melhores chefs (CAP Pastelaria, Melhor Trabalhador de França, escolas culinárias)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara comparar: este chocolate é mais cremoso e menos doce do que os \u003cstrong\u003echocolates brancos comerciais\u003c\/strong\u003e, e mais versátil do que os chocolates brancos gastronómicos mono-cru.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eO que é o chocolate de cobertura?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003echocolate de cobertura\u003c\/strong\u003e é um chocolate com alto teor de manteiga de cacau (mínimo 31% para coberturas negras, e pelo menos 20% para o branco). Esta riqueza em gordura oferece:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUma fluidez superior\u003c\/strong\u003e à fusão, ideal para cobrir, moldar, temperar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUm brilho inigualável\u003c\/strong\u003e após cristalização\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUm estalido nítido\u003c\/strong\u003e (snap) característico do chocolate de qualidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUma melhor textura\u003c\/strong\u003e na boca sem pastoso nem gorduroso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCom 29,5% de manteiga de cacau, o \u003cstrong\u003eCallebaut White\u003c\/strong\u003e enquadra-se amplamente na categoria de cobertura profissional. É isso que o distingue dos chocolates brancos de supermercado frequentemente diluídos com gorduras vegetais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQue formato escolher?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFormato\u003c\/th\u003e\n\u003cth\u003eIdeal para\u003c\/th\u003e\n\u003cth\u003eReferência\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e400 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTeste, receita pontual, pequeno projeto caseiro\u003c\/td\u003e\n\u003ctd\u003eCB556704\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePastelaria amadora, receitas regulares, formato versátil\u003c\/td\u003e\n\u003ctd\u003eCB424706\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e2,5 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePastelaria semi-profissional, eventos, boa reserva\u003c\/td\u003e\n\u003ctd\u003eCB516777\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePastelaria, chocolateria e padaria profissional\u003c\/td\u003e\n\u003ctd\u003eCB653854\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePara os \u003cstrong\u003eprofissionais\u003c\/strong\u003e, o formato de 10 kg oferece a melhor relação qualidade-preço por kg. Para os \u003cstrong\u003eamadores avançados\u003c\/strong\u003e, o formato de 1 kg é o mais prático (suficiente para várias receitas sem risco de deterioração).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo temperar o Callebaut White?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003etempero\u003c\/strong\u003e é a etapa chave para obter um chocolate branco brilhante, crocante e estável. Para o \u003cstrong\u003eCallebaut Callets White\u003c\/strong\u003e, aqui está a curva de tempero:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEtapa 1 — Fusão\u003c\/strong\u003e: derreter os callets em banho-maria a \u003cstrong\u003e40-45°C\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEtapa 2 — Arrefecimento\u003c\/strong\u003e: baixar a temperatura para \u003cstrong\u003e25-26°C\u003c\/strong\u003e (por tablagem em mármore ou semeadura com callets adicionais)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEtapa 3 — Trabalho\u003c\/strong\u003e: subir para \u003cstrong\u003e28-29°C\u003c\/strong\u003e para obter a temperatura de trabalho ideal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica profissional: o \u003cstrong\u003emétodo por semeadura\u003c\/strong\u003e é o mais simples. Derreta 2\/3 dos callets a 45°C, adicione o 1\/3 restante fora do fogo e mexa até que tudo esteja derretido — a temperatura desce naturalmente para a zona de trabalho.\u003c\/p\u003e\n\u003cp\u003ePara bombons e casquinhas, é a \u003cstrong\u003eetapa indispensável\u003c\/strong\u003e. Para ganaches, glacês ou pastelaria, um tempero simplificado é suficiente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara que servem os Callets? (10 utilizações)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003ecallets de chocolate branco Callebaut\u003c\/strong\u003e estão entre os mais versáteis na pastelaria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBombons e trufas\u003c\/strong\u003e: cobertura temperada para um brilho perfeito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCasquinhas de chocolate\u003c\/strong\u003e: moldagem em meias-esferas ou formas decorativas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlacê para cupcakes e bolachas\u003c\/strong\u003e: imersão rápida para um acabamento liso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches batidas\u003c\/strong\u003e: com natas quentes e manteiga para sobremesas e tartes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrip cakes\u003c\/strong\u003e: gotejamentos decorativos em bolos montados\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMousses de chocolate branco\u003c\/strong\u003e leves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme para barrar caseira\u003c\/strong\u003e com leite condensado e avelãs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies e muffins\u003c\/strong\u003e: pepitas prontas a usar (os callets são mais regulares do que pedaços cortados)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecoração de pastelaria\u003c\/strong\u003e: lascas, placas, motivos em chocolate para sobremesas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFonte de chocolate\u003c\/strong\u003e: a fluidez do Callebaut é ideal para chocolates em fonte\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo derreter os callets sem os queimar?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO chocolate branco é \u003cstrong\u003emais frágil que o preto ou o de leite\u003c\/strong\u003e porque contém pouca massa de cacau. Algumas regras para não o queimar:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBanho-maria suave\u003c\/strong\u003e: água a ferver lentamente (não a ferver em ebulição), sem contacto direto com a taça\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura máxima 45°C\u003c\/strong\u003e: acima disso, o chocolate branco fica granulado e perde a fluidez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexa regularmente\u003c\/strong\u003e com uma espátula para distribuir o calor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo micro-ondas\u003c\/strong\u003e: em intervalos de 20-30 segundos no máximo, mexendo entre cada um\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNenhum traço de água\u003c\/strong\u003e: uma única gota faz o chocolate talhar (separação de gordura\/seco)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe o chocolate branco ficar granulado, adicionar \u003cstrong\u003e1 colher de chá de óleo neutro\u003c\/strong\u003e pode salvar a textura, mas perde o efeito de temperagem.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eReceitas principais com o Callebaut White\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eAqui estão alguns clássicos onde o chocolate branco Callebaut dá o melhor resultado:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003eGanache montada de baunilha\u003c\/a\u003e\u003c\/strong\u003e: 200 g de callets brancos + 200 g de natas + vagem de baunilha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eIlusão de óptica de framboesa\u003c\/a\u003e\u003c\/strong\u003e: cobertura em chocolate branco colorido para criar frutos falsos ultra-realistas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-tarte-aux-fraises-et-a-la-pistache\"\u003eTarte de morango e pistacho\u003c\/a\u003e\u003c\/strong\u003e: ganache branca de pistacho como base da tarte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolo de casamento design\u003c\/strong\u003e: drip cake branco com ganache de manteiga\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDoces ilusão de óptica de pistacho\u003c\/strong\u003e: moldagem em cabossas, frutos falsos, pérolas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecheio espelhado branco\u003c\/strong\u003e para sobremesas festivas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheesecake gelado\u003c\/strong\u003e com callets derretidos na mistura de queijo fresco + natas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica: para receitas completas Patissland, veja a nossa \u003ca class=\"pl-link\" href=\"\/pt\/collections\/cacao-barry-callebaut\"\u003ecoleção Cacao Barry e Callebaut\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo colorir o chocolate branco?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO chocolate branco é a \u003cstrong\u003ebase ideal\u003c\/strong\u003e para criar chocolates coloridos (rosa, azul, verde, etc.). Mas atenção, \u003cstrong\u003enunca usar corante à base de água\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorantes lipossolúveis\u003c\/strong\u003e (em pó ou gel oleoso) : os únicos compatíveis com chocolate. Marcas profissionais: Colour Mill, Power Flowers, Sugarflair Lustres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManteiga de cacau colorida\u003c\/strong\u003e : pré-misturada, pronta a usar, ideal para efeito veludo com pistola\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosagem\u003c\/strong\u003e : 0,5 a 1 % do peso do chocolate é suficiente para uma cor saturada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMétodo\u003c\/strong\u003e : adicionar o corante ao chocolate derretido a 35°C, misturar com a varinha mágica para homogeneizar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara efeitos \u003cstrong\u003emarmoreados ou multicoloridos\u003c\/strong\u003e, derreter várias tigelas pequenas separadamente e depois verter alternadamente na forma.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservação e duração\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003echocolate branco Callebaut\u003c\/strong\u003e conserva-se facilmente com alguns cuidados:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura\u003c\/strong\u003e : entre \u003cstrong\u003e12 e 20°C\u003c\/strong\u003e (nunca no frigorífico, a humidade altera o sabor)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHumidade\u003c\/strong\u003e : baixa — um armário seco e protegido da luz direta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmbalagem\u003c\/strong\u003e : fechar hermeticamente após abertura (saco zip ou caixa estanque)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA evitar\u003c\/strong\u003e : odores fortes (especiarias, queijo) — o chocolate absorve os aromas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDLUO\u003c\/strong\u003e : 12 meses após a data de fabrico conforme o formato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe o chocolate branco apresentar \u003cstrong\u003efloração gordurosa\u003c\/strong\u003e (manchas brancas na superfície), continua próprio para consumo mas necessita de re-temperagem antes do uso profissional.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposição, alergénios e certificações\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e : Açúcar, 29,5 % manteiga de cacau, leite em pó integral, emulsificante: E322 (lecitina de soja), aroma natural de baunilha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios\u003c\/strong\u003e : \u003cstrong\u003econtém leite e soja\u003c\/strong\u003e. Pode conter vestígios de frutos de casca rija, glúten e ovos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertificações\u003c\/strong\u003e : Certificado Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTabela nutricional\u003c\/strong\u003e (por 100 g) :\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutriente\u003c\/th\u003e\n\u003cth\u003eQuantidade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e2 379 kJ \/ 569 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras\u003c\/td\u003e\n\u003ctd\u003e36 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edos quais saturados\u003c\/td\u003e\n\u003ctd\u003e22 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edos quais açúcares\u003c\/td\u003e\n\u003ctd\u003e55 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal\u003c\/td\u003e\n\u003ctd\u003e0,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eLínguas na embalagem\u003c\/strong\u003e : Holandês, Inglês, Alemão, Francês, Espanhol e Inglês (Estados Unidos).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVantagens para os pasteleiros profissionais\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePara os \u003cstrong\u003epasteleiros, chocolatiers e padeiros profissionais\u003c\/strong\u003e, o Callebaut Callets White cumpre todos os requisitos:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegularidade absoluta\u003c\/strong\u003e : mesmo sabor, mesma fluidez, mesma cristalização lote após lote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato callets\u003c\/strong\u003e: pesagem precisa ao grama, derretimento 30% mais rápido que as barras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRendimento ótimo\u003c\/strong\u003e: 28% de cacau + 29,5% de manteiga = cobre todas as necessidades (cobertura a ganache)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImagem de marca\u003c\/strong\u003e: poder indicar \"Chocolate Callebaut Bélgica\" nas suas criações valoriza a pastelaria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDisponibilidade em 4 formatos\u003c\/strong\u003e: 400 g para testes, 10 kg para produção intensiva\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibilidade com formação\u003c\/strong\u003e: marca usada em escolas (Bellouet, Lenôtre, Ferrandi, Cordon Bleu)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerguntas frequentes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003ePode consumir-se o Callebaut White tal como está?\u003c\/strong\u003e\u003cbr\u003eSim, os callets estão prontos a comer. Mas o seu uso principal continua a ser a transformação em pastelaria.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePor que é que os meus callets derreteram durante o transporte?\u003c\/strong\u003e\u003cbr\u003eDevido a variações de temperatura exterior, os callets podem derreter durante o transporte. \u003cstrong\u003eContinuam perfeitamente utilizáveis\u003c\/strong\u003e, basta seguir as instruções habituais de derretimento\/temperagem. O sabor e as propriedades não são alterados.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiferença entre Callebaut e Cacao Barry?\u003c\/strong\u003e\u003cbr\u003eCallebaut e Cacao Barry são duas marcas do mesmo grupo (Barry Callebaut). Callebaut = orientação chocolatier (receitas belgas). Cacao Barry = orientação pasteleiro (receitas francesas). Ambas são de excelente qualidade, escolha conforme preferência de sabor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode usar-se chocolate branco na pastelaria?\u003c\/strong\u003e\u003cbr\u003eSim, perfeito para cookies, brioches com pepitas, viennoiseries recheadas. Prefira o formato de 1 kg ou 2,5 kg para estes usos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual é a fluidez do Callebaut White?\u003c\/strong\u003e\u003cbr\u003e3 gotas na escala Callebaut (fluidez média) — versátil para a maioria dos usos: cobertura, moldagem, glacê.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExiste em versão biológica?\u003c\/strong\u003e\u003cbr\u003eA Callebaut oferece uma gama biológica \"Origine Bio\" em chocolate negro e de leite, mas o chocolate branco biológico Callebaut não está sempre disponível. Veja a nossa \u003ca class=\"pl-link\" href=\"\/pt\/collections\/cacao-barry-callebaut\"\u003ecoleção completa Callebaut\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatível com uma dieta vegetariana ou vegan?\u003c\/strong\u003e\u003cbr\u003eVegetariano: sim. Vegan: \u003cstrong\u003enão\u003c\/strong\u003e (contém leite em pó integral).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDica Patissland :\u003c\/strong\u003e Para temperar perfeitamente o \u003cstrong\u003eCallebaut White\u003c\/strong\u003e, invista num \u003cstrong\u003etermómetro de sonda preciso\u003c\/strong\u003e (a laser ou submersível). A 1°C de diferença, o resultado é visível: a 30°C obtém um chocolate brilhante e crocante, a 35°C um chocolate mate e mole. O equipamento profissional faz toda a diferença.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CALLEBAUT","offers":[{"title":"400 g","offer_id":53612776227155,"sku":"CB556704","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"1 kg","offer_id":53612776259923,"sku":"CB424706","price":26.99,"currency_code":"EUR","in_stock":false},{"title":"2,5 kg","offer_id":53612776292691,"sku":"CB516777","price":59.99,"currency_code":"EUR","in_stock":false},{"title":"10 kg","offer_id":53612776325459,"sku":"CB653854","price":199.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/chocolat-blanc-de-couverture-choisir-le-format-callebaut-1.jpg?v=1777687257"},{"product_id":"pepites-inspiration-framboise-valrhona-3-kg","title":"Pérolas Inspiração Framboesa - 3 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Inspiration Framboesa - 3 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePepitas à base de manteiga de cacau e framboesa, para viennoiserie fina e criações indulgentes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eAs Pepitas Inspiration Framboesa da Valrhona foram concebidas para a preparação de viennoiserie fina e criativa. O seu tamanho generoso proporciona textura e indulgência, revelando notas intensas de framboesa em compota. Elaboradas à base de manteiga de cacau e framboesa em pó, oferecem um perfil frutado e ácido, sem pasta de cacau. Fabricadas em França, complementam a gama Inspiration de coberturas de fruta Valrhona, já disponível em favas e em versões para panificação (bastões e pérolas crocantes).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e3 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAcondicionamento\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSaco profissional reutilizável\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e31%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eManteiga de cacau\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eBase da pepita\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e14,8%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFramboesa em pó\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSem aromas nem corantes adicionados\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e1\u003c\/span\u003ePerfil gustativo\u003c\/h3\u003e\n\u003cdiv class=\"vh-profile-cards\"\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003ePerfil principal\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003eframboesa em compota\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eNota menor\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003efrutado ácido\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card\"\u003e\n\u003cdiv class=\"vh-profile-card-label\"\u003eAssinatura\u003c\/div\u003e\n\u003cdiv class=\"vh-profile-card-value\"\u003emantém-se estável durante a cozedura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:14px 0 6px;font-weight:600;text-transform:uppercase;letter-spacing:1.2px\"\u003eNotas de degustação\u003c\/p\u003e\n\u003cdiv class=\"vh-tasting-tags\"\u003e\n\u003cspan class=\"vh-tasting-tag\"\u003eframboesa em compota\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003eácido\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003efrutado intenso\u003c\/span\u003e\u003cspan class=\"vh-tasting-tag\"\u003esem pasta de cacau\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eIncorpore as pepitas no final da amassadura para preservar a sua forma durante a cozedura.\u003c\/p\u003e\n\u003cdiv class=\"vh-apps-grid\"\u003e\n\u003cdiv class=\"vh-apps-item\"\u003eviennoiserie fina e criativa\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ebrioches e massas lêvedas\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003ecookies\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003emuffins e bolos\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003esnacking doce\u003c\/div\u003e\n\u003cdiv class=\"vh-apps-item\"\u003efinalização à superfície antes da cozedura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eCombinações de sabores\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eBases de pastelaria e panificação que realçam esta pepita frutada.\u003c\/p\u003e\n\u003cdiv class=\"vh-accords\"\u003e\n\u003cdiv class=\"vh-accord\"\u003echocolate branco\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003echocolate de leite\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003eamêndoa\u003c\/div\u003e\n\u003cdiv class=\"vh-accord\"\u003ebaunilha\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eOs cúmplices destas pepitas\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eOs produtos Valrhona que complementam na perfeição esta referência nas suas criações.\u003c\/p\u003e\n\u003cdiv class=\"vh-comp\"\u003e\n\u003ca href=\"\/pt\/products\/perles-craquantes-inspiration-framboise-1kg\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/perles-craquantes-inspiration-framboise-1kg-valrhona-1.jpg?v=1772136616\" alt=\"Pérolas Crocantes Inspiration Framboesa\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003ePérolas Crocantes Inspiration Framboesa\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e59.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/pt\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-ivoire-chocolat-blanc-35percent-valrhona-1.png?v=1772135171\" alt=\"Favas Ivoire Chocolate Branco 35%\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eFavas Ivoire Chocolate Branco 35%\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/pt\/products\/pepites-de-chocolat-au-lait-52-valrhona-250g\" class=\"vh-comp-card\"\u003e\n\u003cdiv class=\"vh-comp-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Pepite_lait.png?v=1787578480\" alt=\"Pepitas de Chocolate de Leite 32%\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara combinar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003ePepitas de Chocolate de Leite 32%\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003eReceita de assinatura\u003c\/h3\u003e\n\u003cp style=\"font-size:13px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eUma ideia criativa da Patissland para realçar esta pepita frutada.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eBrioche folhada com pepitas de framboesa\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eInspiration\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eMassa de brioche folhada, generosamente recheada com Pepitas Inspiration Framboesa antes de ser moldada. Reserve algumas pepitas para a finalização à superfície antes de levar ao forno: mantêm-se estáveis durante a cozedura e proporcionam uma nota frutada bem visível à saída do forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIngredientes e conformidade\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eAçúcar, manteiga de cacau 31%, framboesa em pó 14,8%, emulsionante: lecitina de girassol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDenominação legal\u003c\/td\u003e\n\u003ctd\u003eEspecialidade à base de manteiga de cacau e framboesa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter frutos de casca rija, soja e glúten. Leite (fabricado numa unidade que utiliza leite).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValores nutricionais por 100 g\u003c\/td\u003e\n\u003ctd\u003eEnergia 542 kcal (2262 kJ), lípidos 32 g dos quais ácidos gordos saturados 19 g, hidratos de carbono 59 g dos quais açúcares 59 g, fibra alimentar 4,9 g, proteínas 1,4 g, sal inferior a 0,01 g.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eValrhona (França, Tain-l'Hermitage)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGama\u003c\/td\u003e\n\u003ctd\u003eInspiration - Pepitas para padaria\/pastelaria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eManteiga de cacau 31%, framboesa em pó 14,8%, sem pasta de cacau\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcondicionamento\u003c\/td\u003e\n\u003ctd\u003eSaco de 3 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco, entre 16 e 18 °C. Prazo de validade mínimo de 12 meses, duração comercial mínima de 7 meses aquando da receção. Fechar hermeticamente o saco após a abertura.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFabricado em\u003c\/td\u003e\n\u003ctd\u003eFrança (Tain-l'Hermitage, Drôme)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConselho:\u003c\/strong\u003e incorpore as pepitas no final da amassadura para preservar a sua forma durante a cozedura e reserve algumas para finalizar a superfície antes de levar ao forno: a nota frutada permanece bem visível à saída do forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a dosagem de pepitas de framboesa para uma massa de cookies ou um brioche?\u003c\/summary\u003e\n\u003cp\u003eConte, em geral, com 10 a 15% do peso da massa, consoante a intensidade pretendida. Incorpore-as no final da amassadura para que mantenham a forma durante a cozedura. Veja as nossas ideias na \u003ca href=\"\/pt\/collections\/recette-cookies\"\u003ecoleção de cookies\u003c\/a\u003e.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eEstas pepitas contêm chocolate?\u003c\/summary\u003e\n\u003cp\u003eSão elaboradas à base de manteiga de cacau e framboesa em pó, sem pasta de cacau: não são, portanto, chocolate no sentido regulamentar, mas sim uma especialidade à base de manteiga de cacau e framboesa. O resultado é uma pepita com sabor a framboesa em compota, frutado e ácido.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eQual é a diferença em relação às Pérolas Crocantes Inspiration Framboesa?\u003c\/summary\u003e\n\u003cp\u003eA mesma base Inspiration Framboesa (manteiga de cacau e framboesa em pó), mas num formato diferente: as pepitas são calibradas para manter a forma durante a cozedura no forno, numa massa (brioche, cookies, viennoiserie), enquanto as \u003ca href=\"\/pt\/products\/perles-craquantes-inspiration-framboise-1kg\"\u003epérolas crocantes\u003c\/a\u003e são pérolas de cereais tufados revestidas, utilizadas cruas como decoração ou inclusão, pela sua textura explosiva.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eEm que viennoiseries estas pepitas são mais adequadas?\u003c\/summary\u003e\n\u003cp\u003eO seu tamanho generoso e a sua resistência à cozedura fazem delas uma excelente inclusão para viennoiseries finas e criativas: brioches folhados, pães de leite recheados, babkas, bem como massas levedadas em geral. Também são adequadas para snacks (cookies, muffins, bolos).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eComo conservar um saco de 3 kg depois de aberto?\u003c\/summary\u003e\n\u003cp\u003eFeche hermeticamente o saco e conserve-o num local seco, entre 16 e 18 °C. O prazo de validade mínimo é de 12 meses, com uma duração comercial mínima de 7 meses aquando da receção.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eExplore a \u003ca href=\"\/pt\/collections\/valrhona\"\u003ecoleção Valrhona\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/collection-chocolat-et-praline\"\u003echocolates e pralinés\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/boulangerie\"\u003epadaria\u003c\/a\u003e na Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"VALRHONA","offers":[{"title":"Default Title","offer_id":54231740285267,"sku":"56304","price":159.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pepites-inspiration-framboise-par-valrhona_1_v2.jpg?v=1783500544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/chocolat-and-patisserie-patissland.png?v=1742154156","url":"https:\/\/pitisslind.com\/pt\/collections\/chocolat-patisserie.oembed","provider":"Patissland","version":"1.0","type":"link"}