{"id":216954,"date":"2016-11-20T10:22:56","date_gmt":"2016-11-20T09:22:56","guid":{"rendered":"http:\/\/www.pcnen.com\/portal\/?p=216954"},"modified":"2016-11-20T10:22:56","modified_gmt":"2016-11-20T09:22:56","slug":"sta-raditi-kad-cokolada-pobijeli","status":"publish","type":"post","link":"https:\/\/www.pcnen.com\/portal\/2016\/11\/20\/sta-raditi-kad-cokolada-pobijeli\/","title":{"rendered":"\u0160ta raditi kad \u010dokolada &#8220;pobijeli&#8221;?"},"content":{"rendered":"<p><a href=\"http:\/\/www.pcnen.com\/portal\/wp-content\/uploads\/2012\/10\/cokolada.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.pcnen.com\/portal\/wp-content\/uploads\/2012\/10\/cokolada.jpg\" alt=\"cokolada\" width=\"100\" height=\"150\" class=\"aligncenter size-full wp-image-96223\" \/><\/a>Svakome se desilo da otvori \u010dokoladu kojoj je povr\u0161ina &#8220;pobelela&#8221;. To se de\u0161ava kada nije pravilno skladi\u0161tena.<\/p>\n<p>Ipak, i takva \u010dokolada mo\u017ee da se iskoristi.<\/p>\n<p>Belina na povr\u0161ini mo\u017ee da se formira kada \u010dokolada, dok je uskladi\u0161tena, smek\u0161a toliko da se kristali kakao putera otope, a molekuli masno\u0107e izbiju na povr\u0161inu i formiraju nove kristale.<\/p>\n<p>\u010cokolada mo\u017ee i da se u\u0161e\u0107eri, \u0161to se de\u0161ava kada se voda ili vlaga probiju kroz ambala\u017eu i razlo\u017ee deo \u0161e\u0107era iz \u010dokolade. Kada voda ispari, fini sloj \u0161e\u0107era ostane na povr\u0161ini.<\/p>\n<p>Dobra vest je \u0161to \u010dak i takva, \u010dokolada nije uni\u0161tena, ali ne mo\u017ee da se koristi kao ranije. Ako se pravi neki sos ili fil sa njom, beli sloj (bilo da je od masti ili \u0161e\u0107era) \u0107e se ponovo pojaviti.<\/p>\n<p>Me\u0111utim, mo\u017ee da se koristi za pe\u010denje kola\u010da kao dodatak testu. Iz Cook's Illustrated ka\u017eu da mo\u017ee slobodno i da se jede, ali da \u0107e mo\u017eda oni sa istan\u010danijim ukusom, ipak, osetiti razliku.<\/p>\n<p>RTS<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Svakome se desilo da otvori \u010dokoladu kojoj je povr\u0161ina &#8220;pobelela&#8221;. To se de\u0161ava kada nije pravilno skladi\u0161tena. Ipak, i takva \u010dokolada mo\u017ee da se iskoristi. Belina na povr\u0161ini mo\u017ee da se formira kada \u010dokolada, dok je uskladi\u0161tena, smek\u0161a toliko da se kristali kakao putera otope, a molekuli masno\u0107e izbiju na povr\u0161inu i formiraju nove kristale. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-216954","post","type-post","status-publish","format-standard","hentry","category-svastara"],"_links":{"self":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/216954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/comments?post=216954"}],"version-history":[{"count":0,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/216954\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/media?parent=216954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/categories?post=216954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/tags?post=216954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}