{"id":19,"date":"2017-11-10T00:00:00","date_gmt":"2017-11-10T00:00:00","guid":{"rendered":"http:\/\/tazitastecafechocolate.es\/blog\/?p=19"},"modified":"2026-03-25T16:16:19","modified_gmt":"2026-03-25T15:16:19","slug":"como-se-hace-el-chocolate-blanco","status":"publish","type":"post","link":"https:\/\/tazitastecafechocolate.es\/blog\/como-se-hace-el-chocolate-blanco\/","title":{"rendered":"\u00bfC\u00f3mo se hace el chocolate blanco?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"19\" class=\"elementor elementor-19\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-12965ed8 e-flex e-con-boxed e-con e-parent\" data-id=\"12965ed8\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-589e9449 elementor-widget elementor-widget-text-editor\" data-id=\"589e9449\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>El <strong>chocolate blanco<\/strong> es uno de los productos m\u00e1s consumidos en reposter\u00eda y, al mismo tiempo, uno de los m\u00e1s malentendidos. Al no contener cacao en polvo ni pasta de cacao, se distingue radicalmente del chocolate negro o con leche, lo que genera un debate recurrente sobre si debe considerarse \u00abchocolate\u00bb en sentido estricto.<\/p><p>Para entenderlo bien \u2014y elegirlo con criterio\u2014 es fundamental conocer exactamente su composici\u00f3n, su proceso de elaboraci\u00f3n y qu\u00e9 matices lo separan del resto de la familia del cacao.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-917f64f elementor-widget elementor-widget-heading\" data-id=\"917f64f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00bfEs el chocolate blanco realmente chocolate?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02e42fc elementor-widget elementor-widget-text-editor\" data-id=\"02e42fc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Para identificar un <strong>chocolate blanco de alta calidad<\/strong>, f\u00edjate en estos tres indicadores visuales y sensoriales:<\/p>\n\n<ul>\n  <li><strong>El color:<\/strong> Debe ser un <strong>tono marfil o crema suave<\/strong>. Un blanco nuclear suele indicar que la manteca de cacao ha sido sustituida por grasas vegetales refinadas o que contiene colorantes.<\/li>\n  <li><strong>La lista de ingredientes:<\/strong> El primer ingrediente debe ser la <strong>manteca de cacao<\/strong> o el az\u00facar, pero nunca grasas de palma, coco o hidrogenadas.<\/li>\n  <li><strong>El aroma:<\/strong> Debe oler predominantemente a <strong>leche fresca y vainilla natural<\/strong>, no a esencia artificial o grasa rancia.<\/li>\n<\/ul>\n\n\n\n<p>En boca, la manteca de cacao de calidad tiene un punto de fusi\u00f3n de <strong>34-35\u00b0C<\/strong>, lo que significa que debe fundirse instant\u00e1neamente al contacto con la lengua, dejando una sensaci\u00f3n sedosa y no pegajosa.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-89e61ba elementor-widget elementor-widget-heading\" data-id=\"89e61ba\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Composici\u00f3n del chocolate blanco: qu\u00e9 lleva y en qu\u00e9 proporci\u00f3n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8a6e1e3 elementor-widget elementor-widget-text-editor\" data-id=\"8a6e1e3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tEl chocolate blanco de calidad se elabora exclusivamente con tres ingredientes principales:\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-863e6af elementor-widget elementor-widget-jet-table\" data-id=\"863e6af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"jet-table.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-jet-table jet-elements\">\n\t\t<div class=\"jet-table-wrapper\">\n\t\t\t<table class=\"jet-table jet-table--fa5-compat\">\n\t\t\t\t<thead class=\"jet-table__head\"><tr class=\"jet-table__head-row\"><th class=\"jet-table__cell elementor-repeater-item-ee9209f jet-table__head-cell\" scope=\"col\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Ingrediente<\/div><\/div><\/div><\/th><th class=\"jet-table__cell elementor-repeater-item-cd31ece jet-table__head-cell\" scope=\"col\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Proporci\u00f3n m\u00ednima<\/div><\/div><\/div><\/th><th class=\"jet-table__cell elementor-repeater-item-df11da0 jet-table__head-cell\" scope=\"col\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Funci\u00f3n<\/div><\/div><\/div><\/th><\/tr><\/thead>\n\t\t\t\t\t\t\t\t<tbody class=\"jet-table__body\"><tr class=\"jet-table__body-row elementor-repeater-item-d3aeff8\"><td class=\"jet-table__cell elementor-repeater-item-c517e52 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Manteca de cacao<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-20f687a jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">20%<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-8f9bbb1 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Aporta textura, fusi\u00f3n y el v\u00ednculo con el cacao<\/div><\/div><\/div><\/td><\/tr><tr class=\"jet-table__body-row elementor-repeater-item-739ce3f\"><td class=\"jet-table__cell elementor-repeater-item-c90b0ce jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">S\u00f3lidos l\u00e1cteos (leche en polvo)<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-15d1a18 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">14%<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-d12c210 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Aporta sabor cremoso y color marfil<\/div><\/div><\/div><\/td><\/tr><tr class=\"jet-table__body-row elementor-repeater-item-74a7db9\"><td class=\"jet-table__cell elementor-repeater-item-ca94217 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Az\u00facar o edulcorantes<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-951f838 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">~55%<\/div><\/div><\/div><\/td><td class=\"jet-table__cell elementor-repeater-item-8e8ba97 jet-table__body-cell\"><div class=\"jet-table__cell-inner\"><div class=\"jet-table__cell-content\"><div class=\"jet-table__cell-text\">Aporta dulzor y estructura<\/div><\/div><\/div><\/td><\/tr><\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\n\t\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-964ca50 e-flex e-con-boxed e-con e-parent\" data-id=\"964ca50\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c67b3a1 elementor-widget elementor-widget-text-editor\" data-id=\"c67b3a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La <strong>manteca de cacao<\/strong> es la grasa natural extra\u00edda del grano de <em>Theobroma cacao<\/em>. Permanece s\u00f3lida a temperatura ambiente gracias a su elevado punto de fusi\u00f3n, pero se derrite de forma suave y uniforme en boca, lo que otorga al chocolate blanco esa textura caracter\u00edstica que se deshace sin resistencia.<\/p>\n\n\n\n<p>Los chocolates blancos de menor calidad suelen sustituir parte de la manteca de cacao por <strong>grasas vegetales<\/strong> (aceite de palma, aceite de coco hidrogenado). Esta pr\u00e1ctica abarata el producto, pero altera dr\u00e1sticamente su comportamiento en boca y su rendimiento en reposter\u00eda. Identificarlo es sencillo: basta con revisar que la manteca de cacao sea la <strong>\u00fanica fuente de grasa<\/strong> en el etiquetado.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c14e21 elementor-widget elementor-widget-heading\" data-id=\"1c14e21\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">C\u00f3mo se elabora el chocolate blanco paso a paso\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-10e0751 elementor-widget elementor-widget-text-editor\" data-id=\"10e0751\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>El proceso de elaboraci\u00f3n del chocolate blanco sigue las mismas etapas industriales que el chocolate convencional, con la diferencia de que no incluye pasta ni polvo de cacao:<\/p>\n\n<ol>\n  <li><strong>Extracci\u00f3n de la manteca de cacao:<\/strong> Los granos se procesan para separar la manteca del s\u00f3lido. Esta se refina y desodoriza para eliminar aromas residuales que aportar\u00edan color y sabores intensos al producto final.<\/li>\n  <li><strong>Mezcla de ingredientes:<\/strong> La manteca de cacao refinada se combina con leche en polvo y az\u00facar. Se suele a\u00f1adir <strong>lecitina de soja<\/strong> como emulsionante para una mezcla homog\u00e9nea y vainilla para aromatizar.<\/li>\n  <li><strong>Refinado:<\/strong> La mezcla pasa por rodillos que reducen el tama\u00f1o de las part\u00edculas hasta hacerlas imperceptibles, logrando la textura lisa caracter\u00edstica del chocolate de calidad.<\/li>\n  <li><strong>Conchado:<\/strong> La masa se trabaja en m\u00e1quinas llamadas conchas a temperatura controlada durante horas o d\u00edas. Este paso elimina la humedad residual y termina de desarrollar el perfil arom\u00e1tico.<\/li>\n  <li><strong>Temperado y moldeo:<\/strong> Se enfr\u00eda siguiendo una <strong>curva de temperatura precisa<\/strong> para garantizar la cristalizaci\u00f3n de la manteca. Un buen temperado produce un acabado brillante y un chasquido limpio al romper.<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6a9c28d elementor-widget elementor-widget-heading\" data-id=\"6a9c28d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Propiedades nutricionales del chocolate blanco\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-17daffd elementor-widget elementor-widget-heading\" data-id=\"17daffd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Lo que aporta: calcio y energ\u00eda\n<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-35716b7 elementor-widget elementor-widget-text-editor\" data-id=\"35716b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tEl chocolate blanco destaca por su <strong>contenido en calcio<\/strong>, aportado por los s\u00f3lidos l\u00e1cteos de su composici\u00f3n. Es tambi\u00e9n una fuente concentrada de energ\u00eda, por su alto contenido en az\u00facar y grasas.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6bcd722 elementor-widget elementor-widget-heading\" data-id=\"6bcd722\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Lo que no aporta: polifenoles y teobromina\n<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5557bbb elementor-widget elementor-widget-text-editor\" data-id=\"5557bbb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Al no contener pasta ni polvo de cacao, el chocolate blanco <strong>carece de los compuestos bioactivos<\/strong> que hacen del chocolate negro un alimento con beneficios reconocidos:<\/p>\n\n<ul>\n<li><strong>Sin polifenoles<\/strong>: no tiene capacidad antioxidante significativa derivada del cacao.<\/li>\n<li><strong>Sin teobromina<\/strong>: no produce el efecto estimulante suave caracter\u00edstico del cacao.<\/li>\n<li><strong>Sin flavonoides<\/strong>: no tiene el efecto positivo sobre el sistema cardiovascular ni la memoria asociado al chocolate negro.<\/li>\n<\/ul>\n\n<p>Esto no lo convierte en un alimento perjudicial, pero s\u00ed en un producto que debe considerarse principalmente como <strong>un dulce de alta palatabilidad<\/strong>, no como un alimento funcional.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-921f854 elementor-widget elementor-widget-heading\" data-id=\"921f854\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">C\u00f3mo usar el chocolate blanco en reposter\u00eda<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d922e0c elementor-widget elementor-widget-text-editor\" data-id=\"d922e0c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>A pesar de sus limitaciones nutricionales, el chocolate blanco es un ingrediente valioso en reposter\u00eda por su sabor dulce y cremoso y su versatilidad en combinaciones de sabor y color:<\/p><ul><li><strong>Ganache blanca<\/strong>: base para rellenos de tartas, trufas y bombones. Combina excepcionalmente con frutas \u00e1cidas como frambuesa, fruta de la pasi\u00f3n o lim\u00f3n.<\/li><li><strong>Cobertura y glaseado<\/strong>: da un acabado blanco brillante muy vistoso para decoraci\u00f3n de tartas y pasteles.<\/li><li><strong>Combinaci\u00f3n con chocolate negro<\/strong>: el contraste visual y de sabor entre blanco y negro es uno de los m\u00e1s usados en reposter\u00eda de presentaci\u00f3n.<\/li><li><strong>Combinaci\u00f3n con matcha<\/strong>: el dulzor suave del blanco equilibra el amargor del matcha, creando una de las combinaciones m\u00e1s populares en reposter\u00eda japonesa y de fusi\u00f3n.<\/li><li><strong>Mousse de chocolate blanco<\/strong>: textura muy ligera y sabor delicado, ideal como postre en s\u00ed mismo o como capa en tartas de m\u00faltiples texturas.<\/li><li><strong>Chips o pepitas<\/strong>: a\u00f1adidas a galletas, muffins o brownies aportan dulzor y contraste de textura.<\/li><\/ul><p>Al fundir chocolate blanco, ten en cuenta que es <strong>m\u00e1s delicado que el negro<\/strong>: se quema con mayor facilidad y a temperaturas m\u00e1s bajas. F\u00fandelo siempre al ba\u00f1o mar\u00eda o en microondas a baja potencia, en intervalos cortos y removiendo entre cada uno.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4d93001 e-con-full e-flex e-con e-child\" data-id=\"4d93001\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-985ca3c e-con-full e-flex e-con e-child\" data-id=\"985ca3c\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[],&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7e275a2 elementor-widget elementor-widget-text-editor\" data-id=\"7e275a2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tSi te apetece una opci\u00f3n m\u00e1s cremosa y dulce,\u00a0 puedes ver nuestra selecci\u00f3n de <strong><span style=\"text-decoration: underline;\"><em><a class=\"decorated-link\" href=\"https:\/\/tazitastecafechocolate.es\/chocolate-blanco\/\" target=\"_new\" rel=\"noopener\" data-start=\"2300\" data-end=\"2404\">chocolate blanco Tazitas <\/a><\/em><\/span><\/strong>para disfrutar solo o en recetas.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc76340 elementor-widget elementor-widget-heading\" data-id=\"dc76340\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">C\u00f3mo elegir un buen chocolate blanco\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1ba9017 elementor-widget elementor-widget-text-editor\" data-id=\"1ba9017\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>No todos los chocolates blancos del mercado son iguales. Estas son las claves para distinguir uno de calidad:<\/p>\n\n<ul>\n<li><strong>Lee el etiquetado<\/strong>: el primer ingrediente debe ser az\u00facar o manteca de cacao. Si aparece \u00abgrasa vegetal\u00bb como sustituto de la manteca, es un suced\u00e1neo, no chocolate blanco real.<\/li>\n<li><strong>Busca el m\u00ednimo del 20% de manteca de cacao<\/strong>: es el umbral m\u00ednimo legal para la denominaci\u00f3n \u00abchocolate blanco\u00bb en la UE.<\/li>\n<li><strong>Valora la vainilla natural frente a la artificial<\/strong>: la vainilla natural (extracto o vaina) da un perfil arom\u00e1tico muy superior al de la vainillina sint\u00e9tica.<\/li>\n<li><strong>Observa el color<\/strong>: el chocolate blanco de calidad tiene un color marfil o ligeramente amarillo por la manteca de cacao. El blanco puro o demasiado brillante suele indicar mayor presencia de grasas vegetales sustitutivas.<\/li>\n<li><strong>Prueba la fusi\u00f3n<\/strong>: en boca, un buen chocolate blanco se funde de forma suave, uniforme y sin dejar sensaci\u00f3n grasa o cerosa. La textura cerosa en el paladar es la se\u00f1al m\u00e1s clara de un suced\u00e1neo.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-333f1ea e-con-full e-flex e-con e-child\" data-id=\"333f1ea\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-b8ff49e e-con-full e-flex e-con e-child\" data-id=\"b8ff49e\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[],&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-08fbe4f elementor-widget elementor-widget-text-editor\" data-id=\"08fbe4f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tPara explorar distintas opciones de chocolate blanco con garant\u00eda de composici\u00f3n, en <span style=\"text-decoration: underline;\"><strong><a class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/tazitastecafechocolate.es\/chocolates-y-otros\">Tazitas<\/a> <\/strong><\/span>tienes disponible una selecci\u00f3n con toda la informaci\u00f3n de ingredientes para elegir con criterio.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>En este post, nos disponemos a hablar del llamado chocolate blanco; uno de los tres tipos fundamentales de chocolate. Quiz\u00e1s este tenga menos partidarios, pero los que lo son, son verdaderamente fan\u00e1ticos. As\u00ed que vamos a profundizar y relatar sus cosas buenas y las que no lo son 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