{"id":5374,"date":"2021-06-24T12:40:28","date_gmt":"2021-06-24T10:40:28","guid":{"rendered":"https:\/\/chocolatesartesanosisabel.com\/?p=5374"},"modified":"2025-01-24T12:01:03","modified_gmt":"2025-01-24T11:01:03","slug":"templado-manual-del-chocolate","status":"publish","type":"post","link":"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/templado-manual-del-chocolate\/","title":{"rendered":"\u00bfC\u00f3mo hacer el templado manual del chocolate?"},"content":{"rendered":"\n<p class=\"has-normal-font-size wp-block-paragraph\">Has llegado a este art\u00edculo buscando informaci\u00f3n sobre el proceso de templado del chocolate. Probablemente ya tienes ciertos conocimientos sobre chocolater\u00eda y te interesa <strong>aprender m\u00e1s sobre uno de los procesos m\u00e1s importantes en su elaboraci\u00f3n.<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">\u00a1Has llegado al lugar perfecto y vamos a cont\u00e1rtelo todo!<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"960\" height=\"640\" src=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1.jpg\" alt=\"Templado manual del chocolate | Chocolates Artesanos Isabel\" class=\"wp-image-13297\" style=\"width:480px;height:320px\" srcset=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1.jpg 960w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1-600x400.jpg 600w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1-300x200.jpg 300w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1-768x512.jpg 768w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/AtemperadoDeChocolate-1-370x247.jpg 370w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Para empezar, vamos a ponernos en contexto:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfQu\u00e9 es el <em>atemperado<\/em> o templado manual del chocolate?<\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">El templado es uno de los procesos fundamentales para conseguir un chocolate brillante y con una textura y conservaci\u00f3n adecuadas.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">En el templado, el chocolate se somete a una serie de <strong>cambios de temperatura<\/strong> con el fin de que se produzca la <strong>cristalizaci\u00f3n<\/strong> de la <a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/manteca-de-cacao\/\" target=\"_blank\" rel=\"noreferrer noopener\">manteca de cacao<\/a> (la grasa propia del cacao). La cristalizaci\u00f3n es el paso del estado l\u00edquido a s\u00f3lido de la manteca de cacao, y debe realizarse siguiendo unos pasos y unas temperaturas determinadas.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">La manteca de cacao est\u00e1 formada por distintos cristales:<\/p>\n\n\n\n<ul class=\"wp-block-list has-normal-font-size\">\n<li>Unos inestables, que funden entre 18 y 28\u00baC aprox.<\/li>\n\n\n\n<li>Otro que es estable y funde entre 33 y 35\u00baC<\/li>\n\n\n\n<li>Y otro que funde a los 44-46\u00baC. \u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">El templado se realiza para lograr la <strong>mezcla \u00edntima de esos cristales<\/strong> y con esa homogeneizaci\u00f3n conseguiremos:<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul style=\"background-color:#e7dbd7\" class=\"wp-block-list has-background has-normal-font-size\">\n<li>Que el chocolate se desmolde f\u00e1cilmente<\/li>\n\n\n\n<li>Brillo<\/li>\n\n\n\n<li>Una buena textura<\/li>\n\n\n\n<li>Y una mejor conservaci\u00f3n del chocolate terminado.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Las etapas del proceso de templado manual del chocolate<\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Vamos a ver cu\u00e1les son las 3 etapas del proceso y c\u00f3mo realizar correctamente cada una:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Primera etapa: fundido<\/h3>\n\n\n\n<ul class=\"wp-block-list has-normal-font-size\">\n<li>Si la cobertura de chocolate viene en tabletas o bloques grandes, <strong>la cortaremos en trocitos<\/strong> peque\u00f1os de forma homog\u00e9nea.<\/li>\n\n\n\n<li>Lo pondremos a <strong>fundir en un recipiente al <em>Ba\u00f1o Mar\u00eda<\/em><\/strong> sin que el agua llegue a hervir, con mucho cuidado de que no entre agua en el chocolate o se caliente demasiado. Tambi\u00e9n podemos fundirlo en el microondas, calent\u00e1ndolo a intervalos de 30-40 segundos aproximadamente y removi\u00e9ndolo cada vez que lo sacamos.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">La temperatura de fundido para cada tipo de chocolate est\u00e1 indicada en la tabla que incluimos m\u00e1s abajo en este art\u00edculo.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Segunda etapa: descenso<\/h3>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">\u00bfYa est\u00e1 fundido el chocolate? <\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ahora toca <strong>bajar la temperatura r\u00e1pidamente.<\/strong> Existen 3 formas de hacerlo:<\/p>\n\n\n\n<ul class=\"wp-block-list has-normal-font-size\">\n<li><strong>Sobre un m\u00e1rmol.<\/strong> Extenderemos las 2\/3 partes del chocolate fundido y, con una esp\u00e1tula, iremos removiendo el chocolate sobre la superficie. Con otra esp\u00e1tula iremos recogi\u00e9ndolo. El chocolate empezar\u00e1 a enfriarse y a espesar. Repetiremos esta operaci\u00f3n hasta que alcance la temperatura de descenso <em>(ver tabla)<\/em>.<\/li>\n\n\n\n<li><strong>Ba\u00f1o Mar\u00eda invertido.<\/strong> Colocaremos el recipiente con el chocolate sobre un recipiente con agua fr\u00eda y hielo. \u00a0Removeremos continuamente hasta que el chocolate alcance la temperatura indicada.<\/li>\n\n\n\n<li><strong>Sembrado.<\/strong> Agregaremos al chocolate fundido trocitos muy peque\u00f1os de chocolate, y removeremos continuamente de modo que estos se fundan y la temperatura del conjunto baje hasta la temperatura indicada en la tabla.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Tercera etapa: atemperado<\/h3>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Si hemos templado el chocolate sobre el m\u00e1rmol, lo recogeremos ahora con la ayuda de dos esp\u00e1tulas y lo <strong>introduciremos en el recipiente junto al 1\/3 restante.<\/strong> Revolveremos hasta homogeneizar y alcanzar la temperatura de templado (ver tabla).<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Si hemos utilizado el m\u00e9todo de Ba\u00f1o Mar\u00eda invertido o el m\u00e9todo de Siembra, <strong>colocaremos el recipiente al Ba\u00f1o Mar\u00eda<\/strong> revolviendo continuamente hasta que el chocolate alcance la temperatura indicada.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/Templado-chocolate.jpg\"><img decoding=\"async\" width=\"470\" height=\"350\" src=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/Templado-chocolate.jpg\" alt=\"Templado del chocolate\" class=\"wp-image-5376\"\/><\/a><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tabla de temperaturas recomendadas para el templado manual del chocolate<\/h2>\n\n\n\n<div class=\"wp-block-group alignwide\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td><\/td><td><strong>Temperatura Fusi\u00f3n<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Temperatura Descenso<\/strong><\/td><td><strong>Temperatura Atemperado<\/strong><\/td><\/tr><tr><td>Chocolate negro<\/td><td>44\u00ba &#8211; 48\u00baC<\/td><td class=\"has-text-align-center\" data-align=\"center\">28\u00ba &#8211; 29\u00baC<\/td><td>31\u00ba &#8211; 33\u00baC<\/td><\/tr><tr><td>Chocolate con leche<\/td><td>42\u00ba &#8211; 44\u00baC<\/td><td class=\"has-text-align-center\" data-align=\"center\">26\u00ba &#8211; 27\u00baC<\/td><td>28\u00ba &#8211; 30\u00baC<\/td><\/tr><tr><td>Chocolate blanco<\/td><td>38\u00ba &#8211; 40\u00baC<\/td><td class=\"has-text-align-center\" data-align=\"center\">24\u00ba &#8211; 25\u00baC<\/td><td>28\u00ba &#8211; 29\u00baC<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Nota: las temperaturas son recomendadas, pueden variar en funci\u00f3n del tipo de chocolate usado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00daltimas recomendaciones<\/h2>\n\n\n\n<ul class=\"wp-block-list has-normal-font-size\">\n<li>Procura templar el chocolate en un ambiente climatizado: temperatura ambiente m\u00e1xima de 26\u00baC y humedad relativa del 60%.<\/li>\n\n\n\n<li>Evita los d\u00edas lluviosos, h\u00famedos o demasiado calurosos para realizar el templado del chocolate.<\/li>\n\n\n\n<li>Evita el contacto del agua con el producto si lo calientas al Ba\u00f1o Mar\u00eda.<\/li>\n\n\n\n<li>No calientes nunca el chocolate por encima de los 48\u00baC ni lo pongas a fuego directo.<\/li>\n\n\n\n<li>Temperatura de conservaci\u00f3n: entre 18 y 20\u00baC. \u00a0En lugar fresco, seco, libre de olores y con poca luz.<\/li>\n\n\n\n<li>No conserves el chocolate en la nevera.\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">\u00bfQuieres saber <strong>c\u00f3mo conservar y degustar el chocolate de la mejor manera?<\/strong> <a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/sobre-el-chocolate\/cata-y-degustacion\/\" target=\"_blank\" rel=\"noreferrer noopener\">Te lo contamos aqu\u00ed.<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfC\u00f3mo saber si has templado bien tu chocolate?<\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Estas son las caracter\u00edsticas de un chocolate que ha sido bien templado:<\/p>\n\n\n\n<ul class=\"wp-block-list has-normal-font-size\">\n<li>El chocolate se desmolda perfectamente.<\/li>\n\n\n\n<li>Brillo y color homog\u00e9neo.<\/li>\n\n\n\n<li>Cuando el chocolate se parte, escuchamos un chasquido, un crujido seco.<\/li>\n\n\n\n<li>Textura homog\u00e9nea, no arenosa.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">\u00bfLo has conseguido? \u00a1Enhorabuena! <\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ahora, a disfrutarlo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfSabes que tambi\u00e9n puedes aprender a hacer tu propio chocolate en casa?<\/h2>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Aunque no te dediques a la chocolater\u00eda, reposter\u00eda o confiter\u00eda y no tengas obrador propio, \u00bfsabes que tambi\u00e9n puedes hacer tu chocolate en casa desde la semilla del cacao?<br><br><a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/elabore-propio-chocolate\/\" target=\"_blank\" rel=\"noreferrer noopener\">Aqu\u00ed te explicamos c\u00f3mo.<\/a><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Descubre nuestro <strong><a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/producto\/kit-elabora-propio-chocolate-bean-to-bar-at-home\/\" target=\"_blank\" rel=\"noreferrer noopener\">Kit &#8216;Haz tu propio chocolate&#8217;<\/a>:<\/strong><\/p>\n\n\n<div class=\"wp-block-image is-style-default\">\n<figure class=\"aligncenter size-large\"><a href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/producto\/kit-elabora-propio-chocolate-bean-to-bar-at-home\/\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" width=\"640\" height=\"462\" src=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2.jpg\" alt=\"KIT DIY Haz tu propio chocolate desde el haba de cacao\" class=\"wp-image-10198\" srcset=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2.jpg 640w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2-600x433.jpg 600w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2-300x217.jpg 300w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2-480x347.jpg 480w, https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/wp-content\/uploads\/KITHazTuPropioChocolate2-510x368.jpg 510w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">\u00bfQuieres probar nuestros deliciosos chocolates artesanos, Bio y de Comercio Justo?<\/h2>\n\n\n\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-7d812b4c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-25\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/jobs.sephorconsulting.es\/chocolates_isabel\/tienda\/\" style=\"background-color:#643a2e\" target=\"_blank\" rel=\"noreferrer noopener\">IR A LA TIENDA<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Has llegado a este art\u00edculo buscando informaci\u00f3n sobre el proceso de templado del chocolate. Probablemente ya tienes ciertos conocimientos sobre chocolater\u00eda y te interesa aprender m\u00e1s sobre uno de los procesos m\u00e1s importantes en su elaboraci\u00f3n. \u00a1Has llegado al lugar perfecto y vamos a cont\u00e1rtelo todo! Para empezar, vamos a ponernos en contexto: \u00bfQu\u00e9 es&hellip;<\/p>\n","protected":false},"author":13258,"featured_media":13296,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[459,210],"tags":[],"class_list":["post-5374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-del-haba-a-la-tableta","category-formacion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00bfC\u00f3mo hacer el templado manual del chocolate? 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