{"id":224,"date":"2017-12-01T21:41:22","date_gmt":"2017-12-01T20:41:22","guid":{"rendered":"http:\/\/chokoleg.dk\/?p=224"},"modified":"2017-12-01T21:42:36","modified_gmt":"2017-12-01T20:42:36","slug":"fyldte-chokolader-med-smag-af-ingefaer","status":"publish","type":"post","link":"http:\/\/chokoleg.dk\/?p=224","title":{"rendered":"Fyldte chokolader med smag af ingef\u00e6r"},"content":{"rendered":"<p>N\u00e5r I nu har k\u00f8bt frisk ingef\u00e6r til&nbsp;<a href=\"http:\/\/chokoleg.dk\/?p=119\">Dark &amp; Stormy<\/a>&nbsp;chokoladerne, er det oplagt ogs\u00e5 at lave chokolader med ingef\u00e6r-ganache som fyld &#x1f60b;&nbsp;<\/p>\n<p>Her er min opskrift<\/p>\n<p>80 ml fl\u00f8de<\/p>\n<p><span style=\"font-size: 16px;\">15 g. honning eller glukosesirup<\/span><\/p>\n<p>15 g. bl\u00f8dt sm\u00f8r<\/p>\n<p>100 g. hakket m\u00f8rk chokolade<\/p>\n<p>30 g. Frisk ingef\u00e6r sk\u00e5ret i tynde skiver \/ revet<\/p>\n<p>Fl\u00f8de opvarmes med den friske ingef\u00e6r og glukosesirup til kogepunktet. Lad det tr\u00e6kke i 5-10 minutter, varm igen op til kogepunktet og h\u00e6ld det over den hakkede chokolade.<\/p>\n<p>R\u00f8r roligt med en lille spartel i midten af massen, indtil du kan se ganachen samler sig.<\/p>\n<p>Tils\u00e6t herefter sm\u00f8rret og r\u00f8r igen massen homogen.<\/p>\n<p>Jeg bruger denne i m\u00f8rk chokolade skaller.&nbsp;<\/p>\n<p>P\u00e5 billedet har jeg farvet skallerne via airbrush, og med en tandstik lavet en fin spiral ned gennem skallen, inden jeg st\u00f8ber med chokoladen \ud83d\ude42&nbsp;<\/p>\n<p>Se mere om hvordan jeg laver ganache&nbsp;<a href=\"http:\/\/chokoleg.dk\/?p=23\">her<\/a>, og&nbsp;<a href=\"http:\/\/chokoleg.dk\/?p=106\">her<\/a>&nbsp;om hvordan jeg farver med airbrush<\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e5r I nu har k\u00f8bt frisk ingef\u00e6r til&nbsp;Dark &amp; Stormy&nbsp;chokoladerne, er det oplagt ogs\u00e5 at lave chokolader med ingef\u00e6r-ganache som fyld &#x1f60b;&nbsp; Her er min<\/p>\n","protected":false},"author":1,"featured_media":159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[7,5,4,3,1],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/chokoleg.dk\/wp-content\/uploads\/2016\/12\/1.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paEygL-3C","_links":{"self":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/224"}],"collection":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=224"}],"version-history":[{"count":3,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions"}],"predecessor-version":[{"id":228,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions\/228"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/media\/159"}],"wp:attachment":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}