{"id":15860,"date":"2016-05-30T16:43:40","date_gmt":"2016-05-30T16:43:40","guid":{"rendered":"https:\/\/borges1896.com\/blog\/chocolate-y-aceite-de-oliva\/"},"modified":"2016-05-30T16:43:40","modified_gmt":"2016-05-30T16:43:40","slug":"chocolate-y-aceite-de-oliva","status":"publish","type":"post","link":"https:\/\/borges1896.com\/es\/blog\/chocolate-y-aceite-de-oliva\/","title":{"rendered":"Chocolate y aceite de oliva, \u00bfpor qu\u00e9 no?"},"content":{"rendered":"<p>Hubiera sido impensable en tiempos remotos que aquella apreciad\u00edsima fruta parecida\u00a0a la almendra que se vend\u00eda molida, y que se usaba, incluso, como moneda, acabara\u00a0por convertirse en uno de los \u201cpecados\u201d m\u00e1s hedonistas, accesibles y extendidos por\u00a0el mundo de cuantos existen.<\/p>\n<p>\u00bfQui\u00e9n no saliva con una cremosa tarta de chocolate? \u00bfQui\u00e9n no disfruta con ese\u00a0momento en el que una onza se va derritiendo poco a poco al calor de la boca? Un\u00a0delicioso producto que es la estrella de la pasteler\u00eda, que vuelve golosa la fruta, que\u00a0encaja a la perfecci\u00f3n con carnes de caza y que encuentra en el aceite de oliva un fiel\u00a0aliado.<\/p>\n<p>Y que no te sorprenda, porque aquel pan con aceite, chocolate y sal de las meriendas\u00a0de anta\u00f1o ya lo dejaba bien claro. Un maridaje \u201cde ni\u00f1os\u201d con ADN popular que se ha\u00a0revisado y refinado en clave gourmet, que chefs como Oriol Balaguer han convertido\u00a0en postre de alta cocina y algunas marcas deli, en riqu\u00edsimos bombones o trufas.<\/p>\n<p>As\u00ed que ya sabes, en la pr\u00f3xima <span style=\"text-decoration: underline;\"><a href=\"http:\/\/worldwide.borges.es\/es\/blogpost\/como-organizar-una-cata-de-aceite-entre-amigos\/\" target=\"_blank\" rel=\"noopener\">cata de aceites de oliva que organices en casa<\/a><\/span>\u00a0con\u00a0amigos, no pueden faltar unas onzas de chocolate. Y si es negro mejor. Ver\u00e1s qu\u00e9\u00a0armon\u00eda se crea entre el amargo y los aromas del aceite\u2026 Y si la cosa va de atreverse\u00a0con ello en la cocina, aqu\u00ed te dejamos un par de propuestas: una para los intr\u00e9pidos\u00a0reposteros y otra como soluci\u00f3n expr\u00e9s para un postre improvisado y de lo m\u00e1s\u00a0result\u00f3n.<\/p>\n<h5><span style=\"color: #ff0000;\"><strong>Cremoso de chocolate con aceite de oliva<\/strong><\/span><\/h5>\n<p>Necesitaremos 75\u00a0ml de leche, 75\u00a0ml de nata para montar, media rama de vainilla, 2\u00a0yemas de huevo, 30\u00a0g de az\u00facar, 120\u00a0g de chocolate, ralladura de naranja, aceite de\u00a0oliva virgen extra y sal maldon. Llevamos a ebullici\u00f3n la leche, la nata, el az\u00facar y la\u00a0vainilla. Una vez rompa a hervir, retiramos del fuego y a\u00f1adimos las yemas, sin dejar\u00a0de remover bien con la varilla. A\u00f1adimos el chocolate y mezclamos hasta que est\u00e9\u00a0derretido. Batimos con la batidora para que emulsione, colocamos en un recipiente y\u00a0dejamos enfriar. Dejamos reposar en nevera toda la noche. A la hora de servir,\u00a0tomamos peque\u00f1as porciones con la ayuda de dos cucharas y rematamos con un\u00a0chorrito de aceite de oliva virgen extra, un poco de ralladura de naranja y sal maldon.<\/p>\n<h5><span style=\"color: #ff0000;\"><strong>Helado de chocolate con mel\u00f3n y aceite de oliva<\/strong><\/span><\/h5>\n<p>Si quieres dar un toque especial a un simple helado de chocolate, como por ejemplo\u00a0esa tarrina que tienes en el congelador, no tienes m\u00e1s que seguir tres sencillos pasos.\u00a0En un cuenco, colocamos una bola de helado en el centro, disponemos alrededor\u00a0mel\u00f3n en dados, espolvoreamos sobre el mel\u00f3n un poquito de pimienta negra y, por\u00a0\u00faltimo, un chorrito de aceite de oliva virgen extra. La mezcla del dulce, el fresco y el\u00a0punto picante ser\u00e1 atrevida y original.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hubiera sido impensable en tiempos remotos que aquella apreciad\u00edsima fruta parecida\u00a0a la almendra que se vend\u00eda molida, y que se&#8230;<\/p>\n","protected":false},"author":2,"featured_media":14623,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate y aceite de oliva, \u00bfpor qu\u00e9 no? - Borges<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/borges1896.com\/es\/blog\/chocolate-y-aceite-de-oliva\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate y aceite de oliva, \u00bfpor qu\u00e9 no? 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