{"id":266401,"date":"2021-07-15T19:54:16","date_gmt":"2021-07-15T19:54:16","guid":{"rendered":"https:\/\/www.villars.com\/schokoladenherstellung\/"},"modified":"2022-07-13T21:26:07","modified_gmt":"2022-07-13T21:26:07","slug":"schokoladenherstellung","status":"publish","type":"page","link":"https:\/\/www.villars.com\/de\/schokoladenherstellung\/","title":{"rendered":"Schokoladenherstellung"},"content":{"rendered":"

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Die Herstellung<\/h1>\n

Die Assemblage, Frucht menschlichen Schaffens.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”gcid-d935c3d8-c6b1-4fa1-8c3f-41092e219d69″ custom_margin=”1px||0px||false|false” global_colors_info=”{%22gcid-d9230616-ff6b-4631-9632-b8e012830aac%22:%91%93,%22gcid-d935c3d8-c6b1-4fa1-8c3f-41092e219d69%22:%91%22text_text_color%22%93}”]<\/p>\n

Die Qualit\u00e4t jeder Charge Kakaobohnen wird von einem Gremium aus mehreren Personen gepr\u00fcft. Wahrhafte \u00abNasen\u00bb bestimmen anhand von zirka zwanzig Parametern wie S\u00e4uregehalt, Bitterkeit, Biskuit-Aromen, Karamell-, Trockenfrucht-, Rote-Frucht-Noten oder R\u00f6st- und Raucharomen das aromatische Profil.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.villars.com\/wp-content\/uploads\/2021\/06\/Group-92.png” title_text=”Group 92″ admin_label=”Vache” _builder_version=”4.16″ _module_preset=”default” positioning=”relative” vertical_offset=”24px” horizontal_offset=”4px” custom_margin=”|||18px|false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_video _builder_version=”4.17.3″ _module_preset=”default” title_text=”Cover2″ src=”https:\/\/www.villars.com\/wp-content\/uploads\/2022\/07\/Villars-PUR-CHOCOLAT-SUISSE.mp4″ custom_margin=”-40px||||false|false” hover_enabled=”0″ sticky_enabled=”0″ image_src=”https:\/\/www.villars.com\/wp-content\/uploads\/2022\/07\/Cover2.png”][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”400px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Titre” _builder_version=”4.16″ _module_preset=”e6c1eaa8-524a-44f2-b25c-ffc67a3e1a36″ custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

R\u00f6stung<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” link_text_color=”gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e” custom_margin=”30px||||false|false” global_colors_info=”{%22gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e%22:%91%22link_text_color%22%93}”]<\/p>\n

Sind die ausgew\u00e4hlten Chargen in der Manufaktur angekommen, werden sie erneut gereinigt und restliche Verunreinigungen entfernt. Jetzt beginnt die R\u00f6stung, ein entscheidender Schritt zur Entwicklung der Aromen. Charge um Charge wird w\u00e4hrend zirka 30 bis 60 Minuten auf 120\u2013140\u00b0C erhitzt. Jetzt sind Geruchssinn und das geschulte Auge des Ma\u00eetre Chocolatier wichtiger als jeder Timer.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.villars.com\/wp-content\/uploads\/2021\/07\/torrefaction.jpg” title_text=”torrefaction” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”90px||||false|false” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Titre” _builder_version=”4.16″ _module_preset=”e6c1eaa8-524a-44f2-b25c-ffc67a3e1a36″ custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

Zerkleinerung<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” link_text_color=”gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e” custom_margin=”30px||||false|false” global_colors_info=”{%22gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e%22:%91%22link_text_color%22%93}”]Die Schale der Bohnen wird spr\u00f6de, was den Schritt des Brechens vereinfacht. In einem Zylinder werden die Bohnen zerkleinert und in St\u00fcckchen gebrochen, Staub und Schalen getrennt und entfernt.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.villars.com\/wp-content\/uploads\/2021\/07\/concassage-villars.jpeg” title_text=”concassage-villars” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”90px||||false|false” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Titre” _builder_version=”4.16″ _module_preset=”e6c1eaa8-524a-44f2-b25c-ffc67a3e1a36″ custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

Mahlen<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” link_text_color=”gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e” custom_margin=”30px||||false|false” global_colors_info=”{%22gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e%22:%91%22link_text_color%22%93}”]Der Kakaobruch der verschiedenen Provenienzen wird zu herkunftsreiner Kakaomasse vermahlen. Diese Kakaomasse wird anschliessend mit Schweizer Milch und Zucker und den je nach Rezept erforderlichen \u00fcbrigen Zutaten gemischt.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.villars.com\/wp-content\/uploads\/2021\/07\/petrissage.jpg” title_text=”petrissage” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”90px||||false|false” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Titre” _builder_version=”4.16″ _module_preset=”e6c1eaa8-524a-44f2-b25c-ffc67a3e1a36″ custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

Walzen<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” link_text_color=”gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e” custom_margin=”30px||||false|false” global_colors_info=”{%22gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e%22:%91%22link_text_color%22%93}”]Die gemischte Masse wird gewalzt, um ihr die gew\u00fcnschte Cremigkeit und Geschmeidigkeit zu verleihen. Die eigentliche magische Verwandlung jedoch erfolgt im folgenden Schritt: dem Conchieren.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.villars.com\/wp-content\/uploads\/2021\/07\/broyage-villars.jpeg” title_text=”broyage-villars” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ _module_preset=”default” custom_margin=”90px||||false|false” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Titre” _builder_version=”4.16″ _module_preset=”e6c1eaa8-524a-44f2-b25c-ffc67a3e1a36″ custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

Conchieren<\/h2>\n

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Das Conchieren reduziert den nat\u00fcrlichen S\u00e4uregehalt des Kakaos und sorgt daf\u00fcr, dass sich die typischen Aromen und Eigenheiten der Schokolade von Villars entwickeln.<\/p>\n

Das Conchieren erfolgt in Conche-Beh\u00e4ltern, in denen die Schokolade bei Temperaturen zwischen 50 Grad und 70 Grad bis zu 72 Stunden lang ger\u00fchrt wird.<\/p>\n

 <\/p>\n

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Formen<\/h2>\n

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Abschliessend wird die Schokolade zu Schokoladentafeln oder -t\u00e4felchen geformt. Als letzter handwerklicher Arbeitsschritt wird die Schokoladenmasse mit verschiedenen, von den Ma\u00eetres Chocolatiers ausgew\u00e4hlten Zutaten, erg\u00e4nzt: Mandeln, Haseln\u00fcsse, Kaffeebohnen, Orange, Biskuit, Geb\u00e4ck, Waffeln, Kokosnuss und Lik\u00f6r. Erst jetzt k\u00f6nnen die beliebten Tafeln gegossen werden.<\/p>\n

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Schokoladen-Neuigkeiten<\/h2>\n
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Die Herstellung Die Assemblage, Frucht menschlichen Schaffens.Die Qualit\u00e4t jeder Charge Kakaobohnen wird von einem Gremium aus mehreren Personen gepr\u00fcft. Wahrhafte \u00abNasen\u00bb bestimmen anhand von zirka zwanzig Parametern wie S\u00e4uregehalt, Bitterkeit, Biskuit-Aromen, Karamell-, Trockenfrucht-, Rote-Frucht-Noten oder R\u00f6st- und Raucharomen das aromatische Profil.R\u00f6stungSind die ausgew\u00e4hlten Chargen in der Manufaktur angekommen, werden sie erneut gereinigt und restliche Verunreinigungen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-266401","page","type-page","status-publish","hentry"],"yoast_head":"\nHerstellung von Villars Schweizer Schokolade | Pure Schweizer Schokolade<\/title>\n<meta name=\"description\" content=\"Schokoladenherstellung ist eine Kunst, entdecken Sie die Geheimnisse der Schweizer Ma\u00eetre Chocolatier von Villars\" \/>\n<meta name=\"robots\" content=\"index, follow, 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