{"id":20855,"date":"2019-02-14T18:55:47","date_gmt":"2019-02-14T17:55:47","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=20855"},"modified":"2019-02-14T19:04:32","modified_gmt":"2019-02-14T18:04:32","slug":"cokoladovo-pomerancovy-fondant-s-ricottou","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/cokoladovo-pomerancovy-fondant-s-ricottou\/","title":{"rendered":"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou"},"content":{"rendered":"

Dneska pro v\u00e1s m\u00e1m po del\u0161\u00ed dob\u011b kone\u010dn\u011b n\u011bco sladk\u00e9ho, a sice recept, kter\u00fd tak dlouho \u010dekal, aby se sem kone\u010dn\u011b dostal!  Le\u017eel mi toti\u017e n\u011bkolik m\u011bs\u00edc\u016f v konceptech. Na sv\u011bt p\u0159i\u0161el hned po na\u0161\u00ed cest\u011b do Kolumbie<\/a> loni v kv\u011btnu, kde jsem sladk\u00e9 v\u00edce jedla ne\u017e pekla (kdo by o\u010dek\u00e1val, \u017ee budou m\u00edt v Kolumbii tak dobr\u00e9 dorty?). Hned prvn\u00ed v\u00edkend po n\u00e1vratu jsem dostala pe\u010d\u00edc\u00ed abs\u0165\u00e1k, a tak jsem vzala bio pomeran\u010de, kter\u00e9 mi p\u0159e\u017eily v lednici, a upekla op\u011bt tenhle milovan\u00fd \u010dokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou. No a pak jsem s receptem \u010dekala na zimn\u00ed sez\u00f3nu, a ejhle, ona u\u017e n\u00e1m zima skoro kon\u010d\u00ed! \ud83d\ude00 Tak\u017ee tady ho m\u00e1te, co si o n\u011bm mysl\u00edte, d\u00e1te mu \u0161anci? \ud83d\ude09<\/p>\n

\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd<\/p>\n

Jde o dal\u0161\u00ed variantu klasick\u00e9ho \u010dokol\u00e1dov\u00e9ho fondantu, takov\u00e9ho \u010dast\u00e9ho dezertu, co tady v Belgii a Francii najdete v ka\u017ed\u00e9 druh\u00e9 kav\u00e1rn\u011b. A\u017e na to, \u017ee v nich je dost m\u00e1sla, d\u00edky n\u011bmu\u017e jsou tak \u00fa\u017easn\u011b matlav\u00e9. Co\u017e je super, ale podle m\u00e9 chuti kdy\u017e u\u017e je v dortu \u010di kol\u00e1\u010di \u010dokol\u00e1da, tak by se s m\u00e1slem m\u011blo opatrn\u011b, jinak to je docela d\u011blo pro \u017elu\u010dn\u00edk. A pr\u00e1v\u011b proto v tomto receptu nahrazuji m\u00e1slo ricottou a pokud si pamatujete na m\u016fj \u010dokol\u00e1dovo-ban\u00e1nov\u00fd fondant<\/a>, jeden z prvn\u00edch recept\u016f tady na blogu, tak tam je zas m\u00e1slo \u010d\u00e1ste\u010dn\u011b nahrazeno ban\u00e1nem. (Pokud ho je\u0161t\u011b nezn\u00e1te, tak ur\u010dit\u011b vyzkou\u0161ejte – v m\u00e9m okol\u00ed m\u00e1 v\u017edy velik\u00fd ohlas!)<\/p>\n

\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd<\/p>\n

Tmav\u00e1 \u010dokol\u00e1da a pomeran\u010d je m\u00e1 milovan\u00e1 kombinace. S pomeran\u010dem toti\u017e chutn\u00e1 tmav\u00e1 vysokoprocentn\u00ed \u010dokol\u00e1da sv\u011b\u017ee a ovocn\u011b. V receptu je i k\u016fra z pomeran\u010de, proto pou\u017e\u00edv\u00e1m jen bio pomeran\u010de, kter\u00e9 nejsou chemicky o\u0161et\u0159en\u00e9. Je dost mo\u017en\u00e9, \u017ee chemicky neo\u0161et\u0159en\u00e9 pomeran\u010de jen tak nese\u017eenete – pak m\u016f\u017eete pou\u017e\u00edt jen \u0161\u0165\u00e1vu z norm\u00e1ln\u00edho pomeran\u010de a m\u00edsto tmav\u00e9 \u010dokol\u00e1dy pak dejte vysokoprocentn\u00ed tmavou pomeran\u010dovou \u010dokol\u00e1du, jej\u00ed\u017e aroma \u010d\u00e1ste\u010dn\u011b nahrad\u00ed strouhanou pomeran\u010dovou k\u016fru.<\/p>\n

\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd<\/p>\n

\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd<\/p>\n

Pokud recept vyzkou\u0161\u00edte, ur\u010dit\u011b mi dejte do koment\u00e1\u0159\u016f v\u011bd\u011bt, jak v\u00e1m \u010dokol\u00e1dovo-pomeran\u010dov\u00fd fondant chutnal a klidn\u011b sd\u00edlejte recept d\u00e1le.<\/p>\n

\t
\u010cokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou<\/div>\t
2018-06-20 23:53:25<\/div>\t
\t\t
\r\n\t\t\t
\r\n\t\t\t\t
<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t
Ohodno\u0165te<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit recept<\/a><\/div>\t\t
Vytisknout<\/div>\t<\/div>\t
<\/div>\t
\t\t
Suroviny<\/div>\t\t\t
    \t\t\t\t
  1. 200 g tmav\u00e9 vysokoprocentn\u00ed \u010dokol\u00e1dy (j\u00e1 pou\u017eila 80%)<\/li>\t\t\t\t
  2. 3 vejce<\/li>\t\t\t\t
  3. 70 g t\u0159tinov\u00e9ho cukru<\/li>\t\t\t\t
  4. 1 l\u017ei\u010dka vanilkov\u00e9 esence<\/li>\t\t\t\t
  5. 250 g ricotty<\/li>\t\t\t\t
  6. k\u016fra z 1 chemicky neo\u0161et\u0159en\u00e9ho pomeran\u010de<\/li>\t\t\t\t
  7. \u0161\u0165\u00e1va z 1\/2 pomeran\u010de<\/li>\t\t\t\t
  8. 100 g polohrub\u00e9 mouky<\/li>\t\t\t\t
  9. \u0161petka soli<\/li>\t\t\t\t
  10. kakao na posp\u00e1n\u00ed<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Postup p\u0159\u00edpravy<\/div>\t\t\t
      \t\t\t\t
    1. Troubu p\u0159edeh\u0159ejeme na 180\u00b0C. Formu o pr\u016fm\u011bru zhruba 20 cm vyma\u017eeme m\u00e1slem a vysypeme moukou.<\/li>\t\t\t\t
    2. \u010cokol\u00e1du rozpust\u00edme ve vodn\u00ed l\u00e1zni a d\u00e1me stranou. Z pomeran\u010de nastrouh\u00e1me k\u016fru a z jedn\u00e9 p\u016flky vyma\u010dk\u00e1me \u0161\u0165\u00e1vu a oboj\u00ed zam\u00edch\u00e1me k rozpu\u0161t\u011bn\u00e9 \u010dokol\u00e1d\u011b.<\/li>\t\t\t\t
    3. Ve velk\u00e9 m\u00edse sm\u00edch\u00e1me dohromady \u017eloutky s cukrem a vanilkovou esenc\u00ed. P\u0159id\u00e1me ricottu a \u010dokol\u00e1du s pomeran\u010dem a v\u0161e dob\u0159e prom\u00eds\u00edme. Nakonec zakomponujeme mouku.<\/li>\t\t\t\t
    4. B\u00edlky se \u0161petkou soli vy\u0161leh\u00e1me v tuh\u00fd sn\u00edh a opatrn\u011b je zakomponujeme do sm\u011bsi.<\/li>\t\t\t\t
    5. T\u011bsto nalijeme do vymazan\u00e9 a vysypan\u00e9 formy a d\u00e1me p\u00e9ct do vyh\u0159\u00e1t\u00e9 trouby na 30-35 minut. Po upe\u010den\u00ed nech\u00e1me vychladnout a pod\u00e1v\u00e1me studen\u00e9 posypan\u00e9 kakaem. V lednici vydr\u017e\u00ed a\u017e t\u0159i dny.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
      1001 Voyages Gourmands https:\/\/1001voyagesgourmands.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd<\/p>\n","protected":false},"excerpt":{"rendered":"

      Dneska pro v\u00e1s m\u00e1m po del\u0161\u00ed dob\u011b kone\u010dn\u011b n\u011bco sladk\u00e9ho, a sice recept, kter\u00fd tak dlouho \u010dekal, aby se sem kone\u010dn\u011b dostal!  Le\u017eel mi toti\u017e n\u011bkolik m\u011bs\u00edc\u016f v konceptech. Na sv\u011bt p\u0159i\u0161el hned po na\u0161\u00ed cest\u011b do Kolumbie loni v kv\u011btnu, kde jsem sladk\u00e9 v\u00edce jedla ne\u017e pekla (kdo by…<\/p>\n","protected":false},"author":1,"featured_media":20910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[21,12],"tags":[85,393],"class_list":["post-20855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kolace-dorty","category-recepty","tag-cokolada","tag-ke-kave-a-caji"],"yoast_head":"\n\u010cokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou - 1001 Voyages Gourmands<\/title>\n<meta name=\"description\" content=\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou je skv\u011bl\u00e1 volba pro milovn\u00edky \u010dokol\u00e1dov\u00fdch dezert\u016f typu fondant\/moelleux bez zbyte\u010dn\u00e9ho m\u00e1sla.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1001voyagesgourmands.com\/cs\/cokoladovo-pomerancovy-fondant-s-ricottou\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u010cokol\u00e1dovo-pomeran\u010dov\u00fd fondant s ricottou - 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