Apr\u00e8s le succ\u00e8s du lancement des p\u00e9pites Sublimes Chocolat Noir 55%, Chocolat Lait 29% et Chocolat Blanc 23%, Weiss lance en \u00e9dition limit\u00e9e une nouvelle recette Chocolat Lait Caramel 35%.
Imagin\u00e9e avec l\u2019artisan Boulanger P\u00e2tissier parisien Raoul Maeder, cette p\u00e9pite in\u00e9dite qualitative et authentique assure une bonne longueur en bouche, et garantie une parfaite adh\u00e9sion \u2013 sans d\u00e9coupe de la p\u00e2te lors de la pr\u00e9paration de viennoiseries \u2013 avec sa forme de goute et ses bords arrondis.
Comme l\u2019ensemble de la gamme de p\u00e9pites de chocolat Sublimes Weiss, la recette Chocolat Lait Caramel 35% garde une tenue exceptionnelle apr\u00e8s cuisson, pour des \u00e9clats de chocolat tout de suite reconnaissables sublimant le c\u00f4t\u00e9 artisanal des p\u00e2tisseries.
\u00ab Sur le march\u00e9, nous trouvons des produits tr\u00e8s farineux et r\u00e2peux<\/i> \u00bb affirme Raoul Maeder. \u00ab Ce n\u2019est pas le cas avec les Sublimes, qui sont fondantes avec un bel \u00e9clatement en bouche<\/i> \u00bb. A noter \u00e9galement, les Sublimes font partie des 17 projets nomin\u00e9s pour le grand prix innovation Sirha 2015.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s le succ\u00e8s du lancement des p\u00e9pites Sublimes Chocolat Noir 55%, Chocolat Lait 29% et Chocolat Blanc 23%, Weiss lance […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4544","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1bi","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4544"}],"version-history":[{"count":1,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4544\/revisions"}],"predecessor-version":[{"id":4625,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4544\/revisions\/4625"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}