{"id":11671,"date":"2023-04-04T18:15:23","date_gmt":"2023-04-04T16:15:23","guid":{"rendered":"http:\/\/blog.termetritone.it\/?p=11671"},"modified":"2023-04-05T17:14:13","modified_gmt":"2023-04-05T15:14:13","slug":"les-oeufs-en-chocolat-et-la-colombe-de-lhotel-tritone","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/les-oeufs-en-chocolat-et-la-colombe-de-lhotel-tritone\/","title":{"rendered":"LES \u0152UFS EN CHOCOLAT ET LA COLOMBE DE L’H\u00d4TEL TRITONE"},"content":{"rendered":"

En 2023, P\u00e2ques a une <\/span>saveur sp\u00e9ciale<\/b> \u00e0 l’H\u00f4tel Tritone. L’excellence de la p\u00e2tisserie est sublim\u00e9e par des mati\u00e8res premi\u00e8res d’excellente qualit\u00e9, le juste m\u00e9lange de cr\u00e9ativit\u00e9 et de tradition, et des nouvelles machines pour la pr\u00e9paration du chocolat.<\/span><\/p>\n

 <\/p>\n

Les \u0153ufs en chocolat de l’H\u00f4tel Tritone<\/b><\/h3>\n

Le jour de P\u00e2ques est caract\u00e9ris\u00e9 par la d\u00e9gustation des <\/span>\u0153ufs de P\u00e2ques<\/b> r\u00e9alis\u00e9s dans l’atelier de <\/span>notre p\u00e2tisserie<\/b> par le <\/span>Chef p\u00e2tissier Federico<\/b> qui s’enorgueillit de notables exp\u00e9riences au Canada dans le secteur de la chocolaterie (<\/span>vous pouvez faire sa connaissance ici et d\u00e9couvrir son parcours<\/span><\/a>). La p\u00e9riode d’activit\u00e9 qu’il a partag\u00e9e avec le ma\u00eetre chocolatier <\/span>Christophe Morel<\/b> lui a permis d’acqu\u00e9rir des comp\u00e9tences significatives dans la s\u00e9lection du chocolat haut de gamme et d’apprendre des techniques de pr\u00e9paration qu’il continue \u00e0 mettre en pratique et \u00e0 am\u00e9liorer.<\/span><\/p>\n

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 <\/p>\n

\u00c0 l’H\u00f4tel Tritone, les \u0153ufs pr\u00e9par\u00e9s pour P\u00e2ques 2023 sont cr\u00e9\u00e9s avec l’excellent et particulier <\/span>chocolat belge Barry Callebaut<\/b>, originaire d’\u00c9quateur, et qui se distingue par un go\u00fbt l\u00e9g\u00e8rement amer, typique de la f\u00e8ve de cacao. La cr\u00e9ation de ces gourmandises au sein de l’atelier de p\u00e2tisserie de l’H\u00f4tel est possible gr\u00e2ce aux nouvelles machines, dont nous disposons depuis cette ann\u00e9e, pour la pr\u00e9paration du chocolat.<\/span><\/p>\n

 <\/p>\n

L’atelier de p\u00e2tisserie se renouvelle<\/b><\/h3>\n

Pour pouvoir cr\u00e9er les \u0153ufs en chocolat, mais aussi les pralin\u00e9s et tous les produits de p\u00e2tisserie qui d\u00e9rivent du produit fondu (comme notamment les boutons pour la d\u00e9coration des desserts), nous avons maintenant une <\/span>temp\u00e9reuse<\/b>. Cette machine permet de pr\u00e9parer de <\/span>grandes quantit\u00e9s de chocolat<\/b> (compar\u00e9 \u00e0 une pr\u00e9paration \u00e0 la main) et permet d’atteindre une plus grande <\/span>stabilit\u00e9 de temp\u00e9rature<\/b>, un facteur d\u00e9cisif pour la qualit\u00e9 du produit fini.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Par ailleurs, pour la d\u00e9coration ext\u00e9rieure des \u0153ufs, le Chef p\u00e2tissier de l’H\u00f4tel Tritone utilise un <\/span>a\u00e9rographe<\/b> qui distribue une couleur obtenue avec des pigments naturels m\u00e9lang\u00e9s au beurre de cacao et dans certains cas, \u00e0 des \u00e9pices. Ces mati\u00e8res premi\u00e8res nous am\u00e8nent \u00e0 parler de la vanille, protagoniste d’un autre d\u00e9licieux dessert pr\u00e9par\u00e9 par Federico\u00a0: le g\u00e2teau au levain typique de P\u00e2ques.\u00a0<\/span><\/p>\n

 <\/p>\n

La Colombe de l’H\u00f4tel Tritone<\/b><\/h3>\n

R\u00e9sultat d’une <\/span>p\u00e2te qui l\u00e8ve 36\u00a0heures<\/b>, avec des ingr\u00e9dients d’excellente qualit\u00e9, le dessert qui attend les h\u00f4tes de l’H\u00f4tel le dimanche de P\u00e2ques est une d\u00e9licieuse surprise pour le palais\u00a0: une Colombe pr\u00e9par\u00e9e \u00e0 l’H\u00f4tel\u00a0! La <\/span>cro\u00fbte croquante aux amandes grill\u00e9es<\/b> accompagne une p\u00e2te moelleuse sur laquelle pointent <\/span>d’excellents fruits confits<\/b> obtenus \u00e0 partir de v\u00e9ritables oranges, sans utilisation d’ar\u00f4mes chimiques.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

La colombe sera accompagn\u00e9e de deux sauces\u00a0: <\/span>une sauce \u00e0 la vanille<\/b> et <\/span>une sauce au chocolat<\/b>. Cette derni\u00e8re est obtenue avec du chocolat \u00e0 70\u00a0%, tandis que la premi\u00e8re est cr\u00e9\u00e9e avec de la vanille de Tahiti\u00a0: elle est utilis\u00e9e pour diff\u00e9rents <\/span>desserts de la p\u00e2tisserie de l’H\u00f4tel Tritone<\/span><\/a> et se caract\u00e9rise par un go\u00fbt d\u00e9licat et chaud.<\/span><\/p>\n

 <\/p>\n

Pour go\u00fbter les d\u00e9licieuses p\u00e2tisseries de l’H\u00f4tel Tritone, vous pouvez \u00e9crire<\/span><\/i> ici<\/span><\/i><\/a> ou appeler au (+39)\u00a0049\u00a08668099.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

En 2023, P\u00e2ques a une saveur sp\u00e9ciale \u00e0 l’H\u00f4tel Tritone. L’excellence de la p\u00e2tisserie est sublim\u00e9e par des mati\u00e8res premi\u00e8res d’excellente qualit\u00e9, le juste m\u00e9lange de cr\u00e9ativit\u00e9 et de tradition, et des nouvelles machines pour la pr\u00e9paration du chocolat.   Les \u0153ufs en chocolat de l’H\u00f4tel Tritone Le jour de P\u00e2ques est caract\u00e9ris\u00e9 par la…<\/p>\n","protected":false},"author":2,"featured_media":11741,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-11671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"\nLES \u0152UFS EN CHOCOLAT ET LA COLOMBE DE L'H\u00d4TEL TRITONE - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"En 2023, P\u00e2ques a une saveur sp\u00e9ciale \u00e0 l'H\u00f4tel Tritone. 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