{"title":"Chocolate \u0026 Pastelaria","description":"","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 #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-c.bio{color:#5a7a3e;border-color:#a0b888}\n.vh-c.pure{color:#6b5d40;border-color:#b98b35}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-bio-badge{display:inline-flex;align-items:center;gap:6px;background:#eef5e3;color:#5a7a3e;padding:4px 12px;border-radius:14px;font-size:11px;font-weight:600;letter-spacing:1.5px;text-transform:uppercase;border:1px solid #a0b888;margin-left:8px;vertical-align:middle}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-bt-num{display:inline-flex;align-items:center;justify-content:center;width:24px;height:24px;background:#b98b35;color:#fff;border-radius:50%;font-size:12px;font-weight:700}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n\n.vh-formats{display:flex;flex-direction:column;gap:10px;margin:10px 0}\n.vh-format-row{display:grid;grid-template-columns:90px 1fr 110px 130px;gap:12px;align-items:center;padding:14px 16px;background:#faf7f0;border:2px solid #eadfcb;border-radius:10px;transition:all .2s}\n.vh-format-row.recommended{border-color:#d7b36a;background:#fdf5e0}\n.vh-format-size{font-size:18px;font-weight:700;color:#2a2419;text-align:center}\n.vh-format-usage{font-size:12.5px;color:#6b5d40;line-height:1.4}\n.vh-format-usage strong{color:#2a2419;font-weight:600}\n.vh-format-price{text-align:right;font-size:15px;font-weight:600;color:#b98b35}\n.vh-format-kg{text-align:right;font-size:12px;color:#6b5d40;font-weight:500}\n.vh-format-kg strong{color:#2a2419;font-weight:600;font-size:14px}\n.vh-format-best{display:inline-block;font-size:10px;font-weight:700;color:#b98b35;background:#fbf9f3;padding:2px 8px;border-radius:10px;letter-spacing:1px;text-transform:uppercase;margin-top:4px;border:1px solid #d7b36a}\n.vh-format-savings{font-size:11px;color:#5a7a3e;font-weight:600;margin-top:2px}\n\n.vh-profile-cards{display:flex;gap:12px;flex-wrap:wrap;margin:10px 0 14px}\n.vh-profile-card{flex:1;min-width:160px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:13px 15px;text-align:center}\n.vh-profile-card-label{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:5px}\n.vh-profile-card-value{font-size:15px;font-weight:600;color:#2a2419;text-transform:capitalize}\n.vh-tasting-tags{display:flex;flex-wrap:wrap;gap:7px;margin-top:12px}\n.vh-tasting-tag{padding:6px 12px;background:#fdf5e0;border:1px solid #eadfcb;border-radius:14px;font-size:12.5px;color:#6b5d40;font-weight:500}\n\n.vh-origin-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(180px,1fr));gap:14px;margin:8px 0 14px}\n.vh-origin-item{background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:13px 15px}\n.vh-origin-label{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:5px}\n.vh-origin-value{font-size:14px;color:#2a2419;font-weight:500;line-height:1.4}\n\n.vh-apps-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(180px,1fr));gap:10px;margin:6px 0}\n.vh-apps-item{background:#faf7f0;border:1px solid #eadfcb;border-radius:8px;padding:11px 14px;font-size:13.5px;color:#2a2419;display:flex;align-items:center;gap:8px}\n.vh-apps-item::before{content:'';width:6px;height:6px;background:#d7b36a;border-radius:50%;flex-shrink:0}\n\n.vh-temp-phases{display:flex;gap:12px;flex-wrap:wrap;margin:8px 0}\n.vh-temp-phase{flex:1;min-width:150px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:14px 15px;text-align:center}\n.vh-temp-phase-num{display:inline-flex;align-items:center;justify-content:center;width:22px;height:22px;background:#b98b35;color:#fff;border-radius:50%;font-size:11px;font-weight:700;margin-bottom:6px}\n.vh-temp-phase-name{font-size:11px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin:0 0 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img{width:100%;height:100%;object-fit:contain}\n.vh-comp-info{flex:1;min-width:0}\n.vh-comp-info-tag{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.3px;text-transform:uppercase;margin-bottom:3px}\n.vh-comp-info-title{font-size:14px;font-weight:600;color:#2a2419;margin-bottom:3px;line-height:1.3}\n.vh-comp-info-price{font-size:12.5px;color:#6b5d40;font-weight:500}\n.vh-comp-arrow{color:#b98b35;font-size:18px;flex-shrink:0;font-weight:600}\n\n.vh-recipe{background:#fdf5e0;border:1px solid #d7b36a;border-radius:10px;padding:16px 18px;margin:6px 0}\n.vh-recipe-header{display:flex;justify-content:space-between;align-items:flex-start;margin-bottom:8px;gap:12px}\n.vh-recipe-title{font-size:15px;font-weight:600;color:#2a2419;margin:0;flex:1}\n.vh-recipe-badge{display:inline-block;font-size:10px;font-weight:600;color:#b98b35;background:#fbf9f3;padding:3px 9px;border-radius:12px;letter-spacing:1px;text-transform:uppercase;flex-shrink:0;border:1px solid #eadfcb}\n.vh-recipe-desc{font-size:13.5px;color:#2a2419;line-height:1.65;margin:0}\n\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq 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\u003ch2 class=\"vh-t\"\u003ePasta de Cacau Extra 100%\u003c\/h2\u003e\n\u003cp class=\"vh-tg\"\u003ePasta de Cacau Extra 100% em bloco 3kg, mistura equilibrada versátil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003ePasta de Cacau Extra 100% Valrhona em bloco 3kg. Pasta de cacau pura proveniente de uma mistura equilibrada Valrhona (não uma origem pura). Perfil versátil, amargor moderado, suavidade cacauada. Ideal para pasteleiros que querem adicionar carácter de cacau às suas criações sem procurar uma tipicidade de terroir particular. 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\"\u003eUso\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\"\u003esuavidade\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\"\u003eOs usos de pastelaria e profissionais mais adequados 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 parceiros 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 perfeitamente 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=\"Caraíbe 66% 250g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara associar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eCaraíbe 66% 250g\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 3kg\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara associar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003eManteiga de cacau 3kg\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 250g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info\"\u003e\n\u003cdiv class=\"vh-comp-info-tag\"\u003ePara associar\u003c\/div\u003e\n\u003cdiv class=\"vh-comp-info-title\"\u003ePó de cacau 250g\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 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\u003ch4 class=\"vh-recipe-title\"\u003eCobertura personalizada 75%\u003c\/h4\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 750g de chocolate 66% Caraíbe Valrhona + 90g de pasta de cacau 100% para obter uma mistura personalizada a 75%. Ajustar com 50g de manteiga de cacau para fluidez. 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\u003eBloco 3kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003e16 a 18°C, protegido da luz e da humidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlérgenos\u003c\/td\u003e\n\u003ctd\u003ePresença possível: frutos de casca rija, soja, glúten, 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, sem leite. Obtida por moagem muito fina das sementes torradas, apresenta-se em bloco sólido à temperatura ambiente. Não deve ser confundida com a manteiga de cacau (que contém apenas a gordura) ou 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\u003ePara chocolatiers e pasteleiros experientes que querem: (1) intensificar o cacau de uma ganache ou cobertura existente, (2) criar as suas próprias coberturas personalizadas a partir de chocolate base + pasta 100% + açúcar + manteiga de cacau, (3) fazer tabletes 100% para apreciadores experientes (muito intenso e amargo).\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDiferença entre Macaé e Manjari?\u003c\/summary\u003e\n\u003cp\u003eMacaé Pure Pâte: cacau puro de origem Brasil (Bahia), perfil cacau com notas cereais, amargor profundo. Manjari Pure Pâte: cacau puro de origem Madagascar (Domaine Millot), perfil com notas vivas de frutos vermelhos ácidos, vivacidade. A escolha depende do carácter que quer dar à sua criação.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePode-se degustar a pasta de cacau 100% pura?\u003c\/summary\u003e\n\u003cp\u003eTecnicamente sim, mas a experiência é muito intensa: amargor marcado, sem açúcar, perfil muito concentrado. Reservado a degustadores experientes. A maioria dos chocolatiers usa-o como ingrediente e não para degustação pura. Para uma degustação a 100%, prefira Komuntu 80% ou Abinao 85% que contêm um pouco de açúcar.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara ir mais longe\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 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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 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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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/chocolat-and-patisserie-patissland.png?v=1742154156","url":"https:\/\/patistopsland.com\/pt\/collections\/chocolat-patisserie.oembed","provider":"Patissland","version":"1.0","type":"link"}