{"id":2608,"date":"2026-11-09T12:13:24","date_gmt":"2026-11-09T11:13:24","guid":{"rendered":"https:\/\/www.bar-equipment.com\/sl\/prodotto\/tecaj-aperitiva-s-cokolado\/"},"modified":"2026-11-09T12:13:24","modified_gmt":"2026-11-09T11:13:24","slug":"tecaj-aperitiva-s-cokolado","status":"publish","type":"product","link":"https:\/\/www.bar-equipment.com\/sl\/izdelek\/tecaj-aperitiva-s-cokolado\/","title":{"rendered":"Te\u010daj aperitiva s \u010dokolado, 4 ure"},"content":{"rendered":"<h2>Te\u010daj o aperitivu s \u010dokolado<\/h2>\n<p>\u0160tiri ure so namenjene aperitivu s \u010dokolado: kakav in njegovi polizdelki v koktajlih, s pripravami za \u0161ankom in osmimi recepturami, analiziranimi eno za drugo.<\/p>\n<h2>Za koga<\/h2>\n<p>Namenjen je lokalom, ki \u017eelijo ponudbo aperitiva, kakr\u0161ne v okolici nima nih\u010de. \u010cokolada v koktajlih ima te\u017eak sloves pija\u010de po ve\u010derji, te\u010daj pa poka\u017ee, kako jo uporabite v sve\u017eih, grenkih pija\u010dah, ki jih je mogo\u010de piti pred ve\u010derjo.<\/p>\n<h2>Zakaj je \u010dokolada v kozarcu zahtevna<\/h2>\n<p>\u010cokolada je sestavljena iz kakavovega masla, kakavove mase in sladkorja v razli\u010dnih razmerjih, vse pa dolo\u010da ma\u0161\u010dobni del. Kakavovo maslo je pri temperaturi stre\u017ebe trdno, zato se v hladni pija\u010di strdi in pusti oblogo. Kakav v prahu se ne raztopi in se usede na dno. Tehnike iz programa slu\u017eijo temu, da prevzamete aromo brez ma\u0161\u010dobe ali prahu. Zato je fat washing na za\u010detku seznama priprav.<\/p>\n<h2>Program te\u010daja<\/h2>\n<ul>\n<li><strong>Svet kakava<\/strong>: izvor, geografija, proizvodnja, rastlina, plod, sorte<\/li>\n<li><strong>Proizvodnja \u010dokolade<\/strong>: faze, polizdelki, kakavova masa in maslo, kakav v prahu<\/li>\n<li><strong>Rafinacija<\/strong>: kako nastane tablica in vrste \u010dokolade<\/li>\n<li><strong>Priprave<\/strong>: fat washing, \u017eele, marmelada, liker, glazura, biskvit (sponge), pena<\/li>\n<li><strong>Recepture<\/strong>: osem koktajlov, pripravljenih in analiziranih, od Bountyja do Namelaka Fizz<\/li>\n<li><strong>Trajanje<\/strong>: \u0161tiri ure<\/li>\n<li><strong>\u0160ifra artikla<\/strong>: 1-CRS-PR-010<\/li>\n<\/ul>\n<h3>Priprave so del, ki ostane<\/h3>\n<p>Recepti s \u010dasom zastarijo, tehnike pa ostanejo uporabne. Kakavov \u017eele uporabite tudi v sadni pija\u010di, pena, ki se je nau\u010dite tukaj, deluje na vsaki osnovi, fat washing pa je ista tehnika, ki jo uporabljate z olivnim oljem ali maslom. Kdor kon\u010da te\u010daj, ima sedem priprav, ki jih vklju\u010di tudi v menije brez \u010dokolade. Zato dobro zasnovan aperitiv s \u010dokolado ne ostane sezonska pija\u010da.<\/p>\n<h3>Osem receptur, analiziranih eno za drugo<\/h3>\n<p>Recepture so: Bounty, Croccante, Dr. Manhattan, Burro Birra, Caffarel, Namelaka Fizz, jabol\u010dnik s \u010dokolado ter Pane, Rum e Marmellata. Prikazujejo razli\u010dne na\u010dine uporabe kakava, od kremaste pija\u010de do dolge in gazirane, vsaka pa poka\u017ee eno tehniko v praksi. Tako aperitiv s \u010dokolado postane postavka v meniju z izra\u010dunanim stro\u0161kom, \u010dasom priprave in dolo\u010denim kozarcem.<\/p>\n<h3>Kje za\u010deti v lokalu<\/h3>\n<p>Za\u010dnite z eno samo postavko. Izberite najpreprostej\u0161o pripravo iz programa, okoli nje sestavite pija\u010do, jo mesec dni obdr\u017eite v ponudbi in merite, koliko se proda. \u010ce deluje, ponudbo raz\u0161irite. \u010ce ne deluje, vas je stala ena priprava. Tak pristop zmanj\u0161a tveganje, da bi celoten meni prepisali okoli sestavine, ki je gostje lokala ne sprejmejo.<\/p>\n<h3>Kdo ga vodi<\/h3>\n<p>Te\u010daj vodi Angelo Pinelli, vodja bara in predavatelj, soustanovitelj agencije za svetovanje o strategiji menija za koktajl bare.<\/p>\n<h3>Kako dostopate<\/h3>\n<p>Po nakupu prejmete po e-po\u0161ti osebno povezavo. Gradivo ne pote\u010de in si ga ogledate, kolikorkrat \u017eelite, zato je uporabno tudi za uvajanje novih \u010dlanov ekipe.<\/p>\n<h3>Pogosta vpra\u0161anja<\/h3>\n<p><strong>Koliko \u010dasa traja te\u010daj aperitiva s \u010dokolado?<\/strong> Te\u010daj traja \u0161tiri ure in vklju\u010duje osem receptur, analiziranih eno za drugo.<\/p>\n<p><strong>Kaj se nau\u010dim pripraviti?<\/strong> Nau\u010dite se pripraviti fat washing, \u017eele, marmelado, liker, glazuro, biskvit in peno iz kakava.<\/p>\n<p><strong>Ali potrebujem sla\u0161\u010di\u010darsko opremo?<\/strong> Ne, priprave so zasnovane za \u0161ank.<\/p>\n<p><strong>Ali ni \u010dokolada presladka za aperitiv?<\/strong> \u010cisti kakav je grenak: te\u010daj se ukvarja s tem delom, ne z mle\u010dno \u010dokolado.<\/p>\n<p><strong>Kako dolgo je te\u010daj na voljo?<\/strong> Te\u010daj je na voljo brez \u010dasovne omejitve, z osebno povezavo po e-po\u0161ti.<\/p>\n<p>Druge te\u010daje in opremo za doma\u010de pripravke najdete v kategoriji <a href=\"\/sl\/kategorija\/gostinska-oprema\/barski-pribor\/koktajli-za-s-seboj\/\">\u201eKoktajli za s seboj\u201c<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160tiriurni te\u010daj aperitiva s \u010dokolado poka\u017ee, kako nastane kakav, katere polizdelke potrebujete za \u0161ankom in kako jih prenesete v kozarec s tehnikami fat washing, \u017eele in pena.<\/p>\n","protected":false},"featured_media":2596,"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\/sl\/"},"uagb_comment_info":0,"uagb_excerpt":"\u0160tiriurni te\u010daj aperitiva s \u010dokolado poka\u017ee, kako nastane kakav, katere polizdelke potrebujete za \u0161ankom in kako jih prenesete v kozarec s tehnikami fat washing, \u017eele in pena.","_links":{"self":[{"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/product\/2608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/comments?post=2608"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/media\/2596"}],"wp:attachment":[{"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/media?parent=2608"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/product_brand?post=2608"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/product_cat?post=2608"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.bar-equipment.com\/sl\/wp-json\/wp\/v2\/product_tag?post=2608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}