[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.tvb1.cz\/zbozi-jmenem-cokolada\/#Article","mainEntityOfPage":"https:\/\/www.tvb1.cz\/zbozi-jmenem-cokolada\/","headline":"Zbo\u017e\u00ed jm\u00e9nem \u010cOKOL\u00c1DA","name":"Zbo\u017e\u00ed jm\u00e9nem \u010cOKOL\u00c1DA","description":"O \u010dokol\u00e1d\u011b se toho napsalo spoustu a v\u0161ichni u\u017e jsme si zvykli na to, \u017ee ne v\u0161e, co vypad\u00e1 jako \u010dokol\u00e1da, \u010dokol\u00e1da tak\u00e9 ve skute\u010dnosti","datePublished":"2023-04-27","dateModified":"2023-04-27","author":{"@type":"Person","@id":"https:\/\/www.tvb1.cz\/author\/#Person","name":"tvb1.cz\n","url":"https:\/\/www.tvb1.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/774cfd57496a9f02284489749b4229073861faca9d8a66df7d65507a77c5d31f?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/774cfd57496a9f02284489749b4229073861faca9d8a66df7d65507a77c5d31f?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"tvb1.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"url":"https:\/\/www.tvb1.cz\/zbozi-jmenem-cokolada\/","about":["Zbo\u017e\u00ed"],"wordCount":745,"articleBody":"O \u010dokol\u00e1d\u011b se toho napsalo spoustu a v\u0161ichni u\u017e jsme si zvykli na to, \u017ee ne v\u0161e, co vypad\u00e1 jako \u010dokol\u00e1da, \u010dokol\u00e1da tak\u00e9 ve skute\u010dnosti je. Pokud v obchod\u011b najdeme v\u00fdrobek ozna\u010den\u00fd „\u010dokol\u00e1dov\u00e1 pochoutka“, u\u017e si m\u016f\u017eeme b\u00fdt t\u00e9m\u011b\u0159 jist\u00ed, \u017ee se o skute\u010dnou \u010dokol\u00e1du nejedn\u00e1. Na druhou stranu pro mnoh\u00e9 je to dosta\u010duj\u00edc\u00ed pochutina, kter\u00e1 za\u017eene chu\u0165 na sladk\u00e9.Obecn\u011b vzato, se \u010dokol\u00e1da vyr\u00e1b\u00ed z kva\u0161en\u00fdch, pra\u017een\u00fdch a mlet\u00fdch zrn kakaov\u00e9ho stromu. V\u011bt\u0161inou se rozli\u0161uje, kolik je v hotov\u00e9 \u010dokol\u00e1d\u011b obsa\u017eeno kakaov\u00e9 su\u0161iny a kakaov\u00e9ho m\u00e1sla (tedy tukov\u00e9 slo\u017eky). Kakaov\u00e1 hmota se d\u00e1le r\u016fzn\u011b dochucuje (zejm\u00e9na doslazuje, proto\u017ee bez toho, by v\u011bt\u0161in\u011b z n\u00e1s p\u0159i\u0161la p\u0159\u00edli\u0161 ho\u0159k\u00e1) a p\u0159\u00edpadn\u011b dopl\u0148uje dal\u0161\u00edmi p\u0159\u00edsadami. Kvalitu \u010dokol\u00e1dy nejv\u00edce ovliv\u0148uj\u00ed tyto faktory:\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kvalita kakaov\u00fdch bob\u016f – stejn\u011b jako u v\u011bt\u0161iny jin\u00fdch v\u00fdrobk\u016f samoz\u0159ejm\u011b z\u00e1le\u017e\u00ed i zde na kvalit\u011b p\u016fvodn\u00ed rostliny a na chemick\u00e9m slo\u017een\u00ed. Existuj\u00ed 3 typy kakaov\u00fdch zrn, kter\u00e9 se pou\u017e\u00edvaj\u00ed pro v\u00fdrobu \u010dokol\u00e1dy, a to Criollo (m\u00e9n\u011b ho\u0159k\u00e1 a aromati\u010dt\u011bj\u0161\u00ed), Forastero (nejpou\u017e\u00edvan\u011bj\u0161\u00ed, nejlevn\u011bj\u0161\u00ed d\u00edky robustn\u011bj\u0161\u00edm strom\u016fm) a Trinitario.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Obsah kakaov\u00e9ho m\u00e1sla – kakaov\u00e9 m\u00e1slo je snadno rozpustn\u00e9, zpracovateln\u00e9 a tak\u00e9 lehce straviteln\u00e9. Na celkov\u00e9m mno\u017estv\u00ed kakaov\u00e9ho m\u00e1sla z\u00e1vis\u00ed v\u00fdsledn\u00e1 jemnost a kvalita \u010dokol\u00e1dy. \u010casto je ale nahrazov\u00e1no levn\u011bj\u0161\u00edmi tuky kter\u00e9 sni\u017euj\u00ed chu\u0165 a jemnost \u010dokol\u00e1dy.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Proces kon\u0161ov\u00e1n\u00ed – v\u00fdroba \u010dokol\u00e1dy se skl\u00e1d\u00e1 ze 4 v\u00fdrobn\u00edch krok\u016f. V\u00e1lcovac\u00ed stolice (za\u0159\u00edzen\u00ed, na kter\u00e9 se \u010dokol\u00e1dov\u00e1 hmota lije a rozt\u00edr\u00e1, \u010d\u00edm\u017e se zjem\u0148uje chu\u0165 \u010dokol\u00e1dy), kon\u0161ov\u00e1n\u00ed (v t\u00e9to f\u00e1zi se p\u0159id\u00e1vaj\u00ed dochucovac\u00ed prost\u0159edky a hmota se m\u00edch\u00e1, \u0161leh\u00e1 a provzdu\u0161\u0148uje. Kon\u0161uje se zpravidla 48-96 hodin p\u0159i 50-80 \u00b0C, n\u00e1sledn\u011b se harmonizuje p\u0159i 50-60 \u00b0C. Tato f\u00e1ze je nejd\u016fle\u017eit\u011bj\u0161\u00ed pro v\u00fdslednou chu\u0165), temperace (ta prob\u00edh\u00e1 p\u0159i 30\u00b0C) a chlazen\u00ed (kter\u00e9 prob\u00edh\u00e1 ji\u017e ve form\u00e1ch v chladic\u00edm boxu).Poctiv\u00fd proces kon\u0161ov\u00e1n\u00ed umo\u017e\u0148uje rovnom\u011brn\u00e9 rozlo\u017een\u00ed kakaov\u00e9ho m\u00e1sla a dod\u00e1 \u010dokol\u00e1d\u011b jemnou chu\u0165.V sou\u010dasn\u00e9 dob\u011b jsou na trhu zejm\u00e9na tyto druhy \u010dokol\u00e1dy:\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 neslazen\u00e1 – jedn\u00e1 se v podstat\u011b o \u010dokol\u00e1du na va\u0159en\u00ed nebo ho\u0159kou \u010dokol\u00e1du. Siln\u00e1 hlubok\u00e1 \u010dokol\u00e1dov\u00e1 chu\u0165 je vhodn\u00e1 zejm\u00e9na k dochucov\u00e1n\u00ed dort\u016f a cukrov\u00ed.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tmav\u00e1 – je \u010dokol\u00e1da bez p\u0159\u00eddavku ml\u00e9ka s minim\u00e1ln\u00edm obsahem kakaov\u00e9 su\u0161iny 35% (dle Evropsk\u00fdch norem), kter\u00e1 vy\u017eaduje 15% koncentraci \u010dokol\u00e1dov\u00e9ho moku.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 couverture – tato \u010dokol\u00e1da obsahuje kakaov\u00e9 m\u00e1slo nejvy\u0161\u0161\u00ed kvality. Pou\u017e\u00edvaj\u00ed ji profesion\u00e1ln\u00ed cukr\u00e1\u0159i a objevuje se v gurm\u00e1nsk\u00fdch obchodech. Obsah \u010dokol\u00e1dov\u00e9ho moku je u t\u011bchto v\u00fdrobk\u016f velmi vysok\u00fd (n\u011bkdy i v\u00edce ne\u017e 70%) kakaov\u00e9 m\u00e1slo se zde vyskytuje v pod\u00edlu 32-39%.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ml\u00e9\u010dn\u00e1 – je ji\u017e podle n\u00e1zvu \u010dokol\u00e1da s p\u0159\u00eddavkem ml\u00e9ka. Evropsk\u00e9 normy vy\u017eaduj\u00ed pro tento druh \u010dokol\u00e1dy minim\u00e1ln\u011b 25% kakaov\u00e9 su\u0161iny.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 b\u00edl\u00e1 – je v\u00fdrobek s obsahem kakaov\u00e9ho m\u00e1sla bez pevn\u00fdch kakaov\u00fdch slo\u017eek, kter\u00e9 by hmotu zbarvily do hn\u011bda.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ledov\u00e1 \u010dokol\u00e1da – tento cukr\u00e1\u0159sk\u00fd v\u00fdrobek obsahuje nerafinovan\u00fd kokosov\u00fd tuk. Ten se rozpou\u0161t\u00ed ji\u017e p\u0159i 20-23 \u00b0C, co\u017e zp\u016fsobuje chladiv\u00fd efekt p\u0159i konzumaci. Je nutn\u00e9 ji uchov\u00e1vat v ledni\u010dce.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 bublinkov\u00e1 \u010dokol\u00e1da – p\u0159i jej\u00ed v\u00fdrob\u011b se do \u010dokol\u00e1dov\u00e9 hmoty vh\u00e1n\u00ed vzduch a d\u00e1le se chlad\u00ed v prost\u0159ed\u00ed se sn\u00ed\u017een\u00fdm tlakem, \u010d\u00edm\u017e je dosa\u017eeno bublinov\u00e9ho efektu.Obecn\u011b se za kvalitn\u011bj\u0161\u00ed pova\u017euje \u010dokol\u00e1da s vy\u0161\u0161\u00edm obsahem kakaov\u00e9 su\u0161iny. To je sice pravda, ale jak jsme nazna\u010dili v\u00fd\u0161e, nen\u00ed to jedin\u00fd faktor ovliv\u0148uj\u00edc\u00ed kvalitu. Ka\u017edop\u00e1dn\u011b si trouf\u00e1m \u0159\u00edci, \u017ee maxim\u00e1ln\u00ed hodnoty kakaov\u00e9 su\u0161iny kolem 80% nebudou ka\u017ed\u00e9mu chutnat. Nech\u0165 si tedy ka\u017ed\u00fd vybere dle sv\u00e9 chuti!                                                                                                                                                                                                                                                                                                                                                                                        4.6\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Zbo\u017e\u00ed jm\u00e9nem \u010cOKOL\u00c1DA","item":"https:\/\/www.tvb1.cz\/zbozi-jmenem-cokolada\/#breadcrumbitem"}]}]