{"id":1782,"date":"2026-09-29T16:01:51","date_gmt":"2026-09-29T14:01:51","guid":{"rendered":"https:\/\/damianallsopcacao.com\/?page_id=1782"},"modified":"2026-10-01T16:10:23","modified_gmt":"2026-10-01T14:10:23","slug":"tecnicas","status":"publish","type":"page","link":"https:\/\/damianallsopcacao.com\/es\/tecnicas\/","title":{"rendered":"T\u00e9cnicas"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1782\" class=\"elementor elementor-1782 elementor-2311\" data-elementor-post-type=\"page\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-69c17b7 e-flex e-con-boxed e-con e-child\" data-id=\"69c17b7\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;video&quot;,&quot;background_video_link&quot;:&quot;https:\\\/\\\/damianallsopcacao.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/ganache-de-agua.mp4&quot;,&quot;background_play_on_mobile&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-background-video-container\">\n\t\t\t\t\t\t\t<video class=\"elementor-background-video-hosted\" role=\"presentation\" autoplay muted playsinline loop><\/video>\n\t\t\t\t\t<\/div><div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-52c2fdf e-con-full e-flex e-con e-child\" data-id=\"52c2fdf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-614f328 e-con-full e-flex e-con e-child\" data-id=\"614f328\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1da4da6 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"1da4da6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">T\u00e9cnicas<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8e7e95a elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"8e7e95a\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La innovaci\u00f3n siempre ha formado parte de mi forma de entender el chocolate. En esta secci\u00f3n comparto las t\u00e9cnicas que he desarrollado y perfeccionado a lo largo de mi trayectoria, como la ganache a base de agua, y otros m\u00e9todos que te ayudar\u00e1n a comprender el chocolate desde una nueva perspectiva.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-dfeb5d0 e-con-full e-flex e-con e-child\" data-id=\"dfeb5d0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a274f5e e-con-full e-flex e-con e-child\" data-id=\"a274f5e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7e7dda2 elementor-widget__width-initial text elementor-widget elementor-widget-heading\" data-id=\"7e7dda2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ganache de Agua<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e6b2bce elementor-position-inline-end elementor-mobile-position-inline-end elementor-view-default elementor-widget elementor-widget-icon-box\" data-id=\"e6b2bce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<a href=\"#ganache\" class=\"elementor-icon\" tabindex=\"-1\" aria-label=\"Desc\u00fabrela\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" height=\"24px\" viewBox=\"0 -960 960 960\" width=\"24px\" fill=\"#FFFFFF\"><path d=\"m480.77-344.62 131.54-131.53-27.54-27.54-84 84v-196.46H460v196.46l-84-84-27.54 27.54 132.31 131.53ZM480.13-120q-74.67 0-140.41-28.34-65.73-28.34-114.36-76.92-48.63-48.58-76.99-114.26Q120-405.19 120-479.87q0-74.67 28.34-140.41 28.34-65.73 76.92-114.36 48.58-48.63 114.26-76.99Q405.19-840 479.87-840q74.67 0 140.41 28.34 65.73 28.34 114.36 76.92 48.63 48.58 76.99 114.26Q840-554.81 840-480.13q0 74.67-28.34 140.41-28.34 65.73-76.92 114.36-48.58 48.63-114.26 76.99Q554.81-120 480.13-120Zm-.13-40q134 0 227-93t93-227q0-134-93-227t-227-93q-134 0-227 93t-93 227q0 134 93 227t227 93Zm0-320Z\"><\/path><\/svg>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h3 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<a href=\"#ganache\" >\n\t\t\t\t\t\t\tDesc\u00fabrela\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7df2d1c e-flex e-con-boxed e-con e-parent\" data-id=\"7df2d1c\" data-element_type=\"container\" data-e-type=\"container\" id=\"ganache\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7c47fab e-con-full e-flex e-con e-child\" data-id=\"7c47fab\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-4662f03 e-con-full e-flex e-con e-child\" data-id=\"4662f03\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1f06464 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"1f06464\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00bfQu\u00e9 es la ganache de agua y por qu\u00e9 es importante?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a68e48 elementor-widget-tablet__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"5a68e48\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La ganache ocupa un lugar especial tanto para los pasteleros profesionales como para quienes cocinan en casa. Es una de las expresiones m\u00e1s puras y exquisitas del chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0996eae elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"0996eae\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La ganache es esa textura suave y cremosa de chocolate que encontramos en el interior de trufas y bombones, como relleno de pasteles y tartas, o incluso cubri\u00e9ndolos.<\/p><p>Si consultas cualquier libro de referencia o haces una b\u00fasqueda en internet, encontrar\u00e1s que la ganache se define habitualmente como una mezcla de chocolate y crema.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-147015c elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"147015c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1536\" height=\"1024\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1.webp\" class=\"attachment-full size-full wp-image-1804\" alt=\"Bombones de chocolate decorados, ejemplo de t\u00e9cnicas de bomboner\u00eda y elaboraci\u00f3n profesional de chocolate.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1.webp 1536w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-300x200.webp 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-1024x683.webp 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/bombons-1-768x512.webp 768w\" sizes=\"(max-width: 1536px) 100vw, 1536px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-4273fa4 e-con-full e-flex e-con e-child\" data-id=\"4273fa4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b03920 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"2b03920\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1448\" height=\"1086\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2.webp\" class=\"attachment-full size-full wp-image-1812\" alt=\"Mazorca de cacao abierta con granos de cacao, materia prima esencial para elaborar chocolate Bean to Bar.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2.webp 1448w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-300x225.webp 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-1024x768.webp 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/cacao2-768x576.webp 768w\" sizes=\"(max-width: 1448px) 100vw, 1448px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b4ed90c e-con-full e-flex e-con e-child\" data-id=\"b4ed90c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-00e1cf0 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"00e1cf0\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Cuando empec\u00e9 a trabajar en cocinas profesionales, hace 35 a\u00f1os, siempre se utilizaba crema. Pero <strong>en 2002 algo cambi\u00f3<\/strong>.<\/p><p>Despu\u00e9s de probar un chocolate aut\u00e9ntico, elaborado con granos reci\u00e9n fermentados y secados, ligeramente tostados y sin vainilla, me di cuenta de que la crema perjudicaba ese nuevo perfil de sabor: lo enmascaraba y lo atenuaba.<\/p><p>Fue entonces cuando comprend\u00ed que, con determinados chocolates \u2014especialmente los de mayor calidad\u2014, necesit\u00e1bamos trabajar con un l\u00edquido que no aportara sabor: agua.<\/p><p>A partir de ah\u00ed, mi forma de entender la ganache cambi\u00f3. Para m\u00ed, una ganache es simplemente chocolate y un l\u00edquido.<\/p><p>Y cuando el chocolate es realmente especial, mi primera elecci\u00f3n como l\u00edquido es el agua.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-fb2880a e-con-full e-flex e-con e-child\" data-id=\"fb2880a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-23ee4f6 e-con-full e-flex e-con e-child\" data-id=\"23ee4f6\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ab4ce48 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"ab4ce48\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">La ganache de agua es una innovaci\u00f3n gastron\u00f3mica. Es una t\u00e9cnica que permite celebrar y poner en valor un chocolate excepcional.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-83e0ab2 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"83e0ab2\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Si te has tomado la molestia y has invertido dinero en comprar un buen chocolate, o incluso en elaborarlo t\u00fa mismo, querr\u00e1s que ese sabor exacto se mantenga intacto en tu mousse, tu bebida o tu bomb\u00f3n.<\/p><p>La ganache de agua es ligera, pura y refrescante. Cambiar\u00e1 tu manera de entender lo que pueden llegar a ser los postres y los bombones de chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d1439d7 elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"d1439d7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1882\" height=\"2000\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2.jpg\" class=\"attachment-full size-full wp-image-475\" alt=\"Damian Allsop realizando una demostraci\u00f3n creativa relacionada con la ciencia del chocolate y la innovaci\u00f3n gastron\u00f3mica.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2.jpg 1882w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-282x300.jpg 282w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-964x1024.jpg 964w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-768x816.jpg 768w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-1445x1536.jpg 1445w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/07\/scroll-2-1568x1666.jpg 1568w\" sizes=\"(max-width: 1882px) 100vw, 1882px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b6a3ee9 e-con-full e-flex e-con e-child\" data-id=\"b6a3ee9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-76033e5 elementor-widget__width-initial elementor-widget-laptop__width-initial elementor-widget elementor-widget-image\" data-id=\"76033e5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1347\" src=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional.jpg\" class=\"attachment-full size-full wp-image-1040\" alt=\"Damian Allsop trabajando con una m\u00e1quina de chocolate y chocolate fundido durante un proceso de elaboraci\u00f3n profesional.\" srcset=\"https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional.jpg 2000w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-300x202.jpg 300w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1024x690.jpg 1024w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-768x517.jpg 768w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1536x1034.jpg 1536w, https:\/\/damianallsopcacao.com\/wp-content\/uploads\/2026\/09\/chocolatero-profesional-1568x1056.jpg 1568w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a9f9e3e e-con-full e-flex e-con e-child\" data-id=\"a9f9e3e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7ed9107 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"7ed9107\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Durante 25 a\u00f1os, estas recetas se han servido en numerosos restaurantes con estrellas Michelin y han recibido distintos reconocimientos y premios a lo largo de todo este tiempo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec648ad elementor-widget-tablet__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"ec648ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:200}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>He mantenido estas recetas en secreto durante a\u00f1os. Muchos me las han pedido, algunos incluso han intentado apropi\u00e1rselas, y solo las compart\u00ed con tres amigos cercanos. \u00a1Ahora ha llegado el momento de compartirlas!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-beb9180 elementor-widget__width-initial elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"beb9180\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;,&quot;_animation_delay&quot;:400}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Me gustar\u00eda que m\u00e1s personas pudieran descubrir y disfrutar de un mundo en el que el agua y el chocolate conviven en perfecta armon\u00eda.<\/p><p>Descubre mis cursos de Ganache de Agua y aprende a dominar una t\u00e9cnica que cambiar\u00e1 para siempre tu forma de trabajar el chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-f576435 e-con-full e-flex elementor-invisible e-con e-child\" data-id=\"f576435\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;animation&quot;:&quot;fadeIn&quot;,&quot;animation_delay&quot;:600}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0b561d4 elementor-widget elementor-widget-button\" data-id=\"0b561d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/damianallsopcacao.com\/servicios\/cursos-de-chocolate-y-formacion-profesional\/#cursoganacheaguapresencial\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Curso presencial de ganache de agua<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02ec5b1 elementor-widget elementor-widget-button\" data-id=\"02ec5b1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/damianallsopcacao.com\/servicios\/cursos-de-chocolate-y-formacion-profesional\/#cursoganacheaguaonline\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Curso online de ganache de agua<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>T\u00e9cnicas La innovaci\u00f3n siempre ha formado parte de mi forma de entender el chocolate. En esta secci\u00f3n comparto las t\u00e9cnicas que he desarrollado y perfeccionado a lo largo de mi trayectoria, como la ganache a base de agua, y otros m\u00e9todos que te ayudar\u00e1n a comprender el chocolate desde una nueva perspectiva. Ganache de Agua<a class=\"more-link\" href=\"https:\/\/damianallsopcacao.com\/es\/tecnicas\/\">Seguir leyendo <span class=\"screen-reader-text\">\u00abT\u00e9cnicas\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1782","page","type-page","status-publish","hentry","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>T\u00e9cnicas de Chocolate Profesional | Damian Allsop<\/title>\n<meta name=\"description\" content=\"Descubre nuestras t\u00e9cnicas de chocolate, desde la ganache de agua hasta procesos Bean to Bar y m\u00e9todos de elaboraci\u00f3n profesional.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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