{"id":2879,"date":"2026-11-07T10:54:42","date_gmt":"2026-11-07T09:54:42","guid":{"rendered":"https:\/\/www.bar-equipment.com\/hr\/prodotto\/tecaj-aperitiv-od-cokolade\/"},"modified":"2026-11-07T10:54:42","modified_gmt":"2026-11-07T09:54:42","slug":"tecaj-aperitiv-od-cokolade","status":"publish","type":"product","link":"https:\/\/www.bar-equipment.com\/hr\/proizvod\/tecaj-aperitiv-od-cokolade\/","title":{"rendered":"Te\u010daj Mastermind: aperitiv od \u010dokolade, 4 sata"},"content":{"rendered":"<h2>Te\u010daj o aperitivu od \u010dokolade<\/h2>\n<p>Te\u010daj traje \u010detiri sata i unosi kakao i njegove poluproizvode u koktele, s pripremama izra\u0111enim za \u0161ankom i osam recepata analiziranih jedan po jedan.<\/p>\n<h2>Za koga<\/h2>\n<p>Namijenjen je onima koji \u017eele prijedlog aperitiva kakav nitko u okolici nema. \u010cokolada u koktelima ima glas te\u0161kog sastojka, pi\u0107a za poslije ve\u010dere. Te\u010daj pokazuje kako je upotrijebiti u svje\u017eim i gorkim pi\u0107ima koja se lako piju prije ve\u010dere.<\/p>\n<h2>Za\u0161to je \u010dokolada te\u0161ka u \u010da\u0161i<\/h2>\n<p>\u010cokolada se sastoji od kakao maslaca, kakao mase i \u0161e\u0107era u razli\u010ditim omjerima, a masni dio odlu\u010duje o svemu. Kakao maslac je na temperaturi poslu\u017eivanja \u010dvrst, pa se u hladnom pi\u0107u zgusne i ostavlja sloj, a kakao u prahu talo\u017ei se na dnu. Tehnike iz programa slu\u017ee tome da se uzme aroma bez masti i bez praha, i zato se fat washing nalazi na po\u010detku popisa priprema.<\/p>\n<h2>Program te\u010daja o aperitivu od \u010dokolade<\/h2>\n<ul>\n<li><strong>Svijet kakaa<\/strong>: podrijetlo, zemljopis, proizvodnja, biljka, plod, vrste<\/li>\n<li><strong>Proizvodnja \u010dokolade<\/strong>: faze, poluproizvodi, kakao masa i kakao maslac, kakao u prahu<\/li>\n<li><strong>Rafinacija<\/strong>: kako nastaje \u010dokoladna plo\u010da i vrste \u010dokolade<\/li>\n<li><strong>Pripreme<\/strong>: fat washing, \u017eele, d\u017eem, liker, glazura, sponge, pjena<\/li>\n<li><strong>Recepti<\/strong>: osam koktela pripremljenih i analiziranih, od Bountyja do Namelaka Fizza<\/li>\n<li><strong>Trajanje<\/strong>: \u010detiri sata<\/li>\n<\/ul>\n<h3>Pripreme su dio koji ostaje<\/h3>\n<p>Recepti zastarijevaju, tehnike ne. \u017dele od kakaa slu\u017ei i za vo\u0107no pi\u0107e, pjena nau\u010dena ovdje djeluje na bilo kojoj bazi, a fat washing je ista tehnika koja se koristi s maslinovim uljem ili maslacem. Tko zavr\u0161i te\u010daj, ima sedam priprema koje se mogu koristiti i na kartama koktela koje nisu \u010dokoladne, pa dobro osmi\u0161ljen aperitiv od \u010dokolade nije sezonsko pi\u0107e.<\/p>\n<h3>Osam recepata, analiziranih jedan po jedan<\/h3>\n<p>Bounty, Croccante, Dr. Manhattan, Burro Birra, Caffarel, Namelaka Fizz, cider s \u010dokoladom i Pane, Rum e Marmellata. Svaki recept koristi kakao na drugi na\u010din, od kremastog pi\u0107a do long drinka s mjehuri\u0107ima, i svaki prikazuje jednu tehniku u primjeni. Tako aperitiv od \u010dokolade prestaje biti ideja i postaje stavka na karti s tro\u0161kom, vremenom pripreme i dodijeljenom \u010da\u0161om.<\/p>\n<h3>Odakle krenuti u pravom lokalu<\/h3>\n<p>Po\u010dnite s jednom stavkom. Odaberite najjednostavniju pripremu iz programa, na njoj temeljite pi\u0107e i dr\u017eite ga na karti mjesec dana uz pra\u0107enje prodaje: ako uspije, \u0161irite ponudu, a ako ne uspije, izgubili ste samo jednu pripremu. Tako se smanjuje rizik da cijelu kartu prepravljate oko sastojka koji gosti lokala ne prate.<\/p>\n<h3>Tko vodi te\u010daj<\/h3>\n<p>Te\u010daj vodi Angelo Pinelli, voditelj bara i edukator, suosniva\u010d agencije koja koktel barove savjetuje o strategiji karte koktela.<\/p>\n<h3>Kako se pristupa te\u010daju<\/h3>\n<p>Nakon kupnje na e-po\u0161tu sti\u017ee osobna poveznica. Gradivo ne istje\u010de i mo\u017ee se pregledati koliko god puta zatreba, pa vrijedi i kao obuka za one koji se ekipi pridru\u017ee poslije.<\/p>\n<h3>\u010cesta pitanja<\/h3>\n<p><strong>Koliko traje te\u010daj o aperitivu od \u010dokolade?<\/strong> Te\u010daj traje \u010detiri sata, a osam recepata analizira se jedan po jedan.<\/p>\n<p><strong>\u0160to se u\u010di pripremati?<\/strong> U\u010di se pripremati fat washing, \u017eele, d\u017eem, liker, glazuru, sponge i pjenu od kakaa.<\/p>\n<p><strong>Je li potrebna oprema za slasti\u010darstvo?<\/strong> Nije, pripreme su zami\u0161ljene za \u0161ank bara.<\/p>\n<p><strong>Nije li \u010dokolada preslatka za aperitiv?<\/strong> \u010cisti kakao je gorak, a te\u010daj se bavi upravo tim dijelom, ne mlije\u010dnom \u010dokoladom.<\/p>\n<p><strong>Koliko dugo je dostupan?<\/strong> Dostupan je bez roka, uz osobnu poveznicu poslanu e-po\u0161tom.<\/p>\n<p>Vi\u0161e modela je u kategoriji <a href=\"\/hr\/kategorija\/ugostiteljska-oprema\/pribor-za-koktele\/kokteli-za-van\/\">\u201eKokteli za van\u201c<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Te\u010daj traje \u010detiri sata i pokazuje kako nastaje kakao, koji su poluproizvodi potrebni u baru i kako se unose u \u010da\u0161u fat washingom, \u017eeleom i pjenom.<\/p>\n","protected":false},"featured_media":2867,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Marini","author_link":"https:\/\/www.bar-equipment.com\/hr\/"},"uagb_comment_info":0,"uagb_excerpt":"Te\u010daj traje \u010detiri sata i pokazuje kako nastaje kakao, koji su poluproizvodi potrebni u baru i kako se unose u \u010da\u0161u fat washingom, \u017eeleom i pjenom.","_links":{"self":[{"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/product\/2879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/comments?post=2879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/media\/2867"}],"wp:attachment":[{"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/media?parent=2879"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/product_brand?post=2879"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/product_cat?post=2879"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/hr\/wp-json\/wp\/v2\/product_tag?post=2879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}