20g<\/strong> of butter<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” admin_label=”Facts” module_id=”ricetta” _builder_version=”4.16″ background_image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/12\/recipe_02.png” background_size=”contain” custom_padding=”40px|0px|90px|0px||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” module_id=”ricetta” _builder_version=”4.16″ background_color=”#ffffff” custom_margin=”|||” custom_padding=”27px|||||” custom_padding_tablet=”0px||0px|” custom_padding_phone=”” box_shadow_style=”preset4″ box_shadow_horizontal=”0px” box_shadow_vertical=”100px” box_shadow_color=”#ffffff” box_shadow_position=”inner” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”130px|30px||50px” custom_padding_tablet=”130px|50px||50px” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”130px|50px||50px” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”130px|50px||50px”][et_pb_text admin_label=”Title” _builder_version=”4.16″ header_line_height=”1.4em” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n
Step 1<\/h2>\n [\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” animation_style=”fold” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
In the bowl of the planetary mixer, put the flour and the very cold cubed butter, mount the leaf or whisk k and activate. Let more or less uniform crumbs be sandblasted until brassy; now add the sugar, the almond flour and the salt and mix. Pour in the eggs, everything must be done at low speed so as not to overheat the butter.<\/p>\n
At this point, take the dough, place it between two sheets of parchment paper and roll it out to a thickness of about 1cm, close the package and let it rest overnight in the fridge. The next day, take the loaf out of the fridge and divide the dough into 3, wait 2 minutes and roll out the first rectangle to a thickness of 3mm (I did this with a wooden rolling pin with interchangeable thicknesses bought on amazon) .<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|30px||” custom_padding_tablet=”|0px||” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”|0px||” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”|0px||”][et_pb_image src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/IMG_0356.jpg” title_text=”IMG_0356″ force_fullwidth=”on” _builder_version=”4.16″ always_center_on_mobile=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.16″ background_enable_color=”off” custom_margin=”|||” custom_padding=”|||” custom_padding_tablet=”0px||0px|” custom_padding_phone=”” box_shadow_style=”preset4″ box_shadow_horizontal=”0px” box_shadow_vertical=”100px” box_shadow_color=”#ffffff” box_shadow_position=”inner” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”130px|30px||50px” custom_padding_tablet=”130px|50px||50px” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”130px|50px||50px” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”130px|50px||50px”][et_pb_image src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/IMG_0356.jpg” title_text=”IMG_0356″ force_fullwidth=”on” _builder_version=”4.16″ always_center_on_mobile=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|30px||” custom_padding_tablet=”|0px||” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”|0px||” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”|0px||”][et_pb_text admin_label=”Title” _builder_version=”4.16″ header_line_height=”1.4em” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n
Step 2<\/h2>\n [\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” animation_style=”fold” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Once you reach the desired thickness, put it in the freezer for 10 minutes. In the meantime, prepare the micro-perforated Silikomart rings and place the micro-perforated mat on a micro-perforated pan. Now take the dough from the freezer and cup the bottoms of your tarts with the micro-perforated rings and make strips with a knife 2cm high which will be the edges of the tarts.<\/p>\n
Put everything back in the freezer, wait 10 minutes, remove everything and place the cupped bottom of the tart on the micro-perforated mat, and place the micro-perforated ring on top, wait a few minutes and take a strip that you have previously cut and place it around the edge of the ‘ring. Cut the part that exceeds in length and with your fingers press the strip well against the walls of the ring.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.16″ background_color=”#ffffff” custom_margin=”|||” custom_padding=”|||” custom_padding_tablet=”0px||0px|” custom_padding_phone=”” box_shadow_style=”preset4″ box_shadow_horizontal=”0px” box_shadow_vertical=”100px” box_shadow_color=”#ffffff” box_shadow_position=”inner” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”130px|30px||50px” custom_padding_tablet=”130px|50px||50px” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”130px|50px||50px” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”130px|50px||50px”][et_pb_text admin_label=”Title” _builder_version=”4.16″ header_line_height=”1.4em” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n
Step 3<\/h2>\n [\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” animation_style=”fold” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Finely chop the chocolate and put it in a bowl and keep it aside.
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|30px||” custom_padding_tablet=”|0px||” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”|0px||” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”|0px||”][et_pb_image src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/IMG_0239-1.jpg” title_text=”IMG_0239″ force_fullwidth=”on” _builder_version=”4.16″ always_center_on_mobile=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|tablet” _builder_version=”4.16″ background_enable_color=”off” custom_margin=”|||” custom_padding=”|||” custom_padding_tablet=”0px||0px|” custom_padding_phone=”” box_shadow_style=”preset4″ box_shadow_horizontal=”0px” box_shadow_vertical=”100px” box_shadow_color=”#ffffff” box_shadow_position=”inner” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”130px|30px||50px” custom_padding_tablet=”130px|50px||50px” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”130px|50px||50px” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”130px|50px||50px”][et_pb_image src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/IMG_0364.jpg” title_text=”IMG_0364″ force_fullwidth=”on” _builder_version=”4.16″ always_center_on_mobile=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|30px||” custom_padding_tablet=”|0px||” custom_padding_phone=”” custom_padding_last_edited=”on|desktop” global_colors_info=”{}” padding_tablet=”|0px||” padding_last_edited=”on|desktop” custom_padding__hover=”|||” padding_phone=”|0px||”][et_pb_text admin_label=”Title” _builder_version=”4.16″ header_line_height=”1.4em” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n
Step 4<\/h2>\n [\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” animation_style=”fold” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Once you reach the desired thickness, put it in the freezer for 10 minutes. In the meantime, prepare the micro-perforated Silikomart rings and place the micro-perforated mat on a micro-perforated pan. Now take the dough from the freezer and cup the bottoms of your tarts with the micro-perforated rings and make strips with a knife 2cm high which will be the edges of the tarts.<\/p>\n
Put everything back in the freezer, wait 10 minutes, remove everything and place the cupped bottom of the tart on the micro-perforated mat, and place the micro-perforated ring on top, wait a few minutes and take a strip that you have previously cut and place it around the edge of the ‘ring. Cut the part that exceeds in length and with your fingers press the strip well against the walls of the ring.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” admin_label=”Instructions” _builder_version=”4.16″ background_image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/recipe_illustration_Revolution_02-1.png” background_size=”initial” custom_padding=”0px||90px|||” disabled=”on” global_colors_info=”{}”][et_pb_row custom_padding_last_edited=”off|desktop” _builder_version=”4.16″ custom_margin_last_edited=”off|desktop” custom_padding=”|||” custom_padding_tablet=”|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.16″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade” global_colors_info=”{}”]<\/p>\n
Step by Step Istruzioni<\/h2>\n [\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”4.16″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” module_alignment=”center” custom_margin=”||15px|” animation_style=”fade” animation_direction=”left” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Instructions Row” _builder_version=”4.16″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n
Step 1<\/h5>\n Nella ciotola della planetaria mettete la farina e il burro a cubetti ben freddo, montate la foglia o frusta k e azionate. Fate sabbiare fino ad ottonere delle briciole pi\u00f9 o meno uniformi; ora unite lo zucchero, la farina di mandorle e il sale e fate girare. Versare le uova, il tutto deve essere fatto a bassa velocit\u00e0 per non far scaldare troppo il burro. <\/o:p><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n
Step 2<\/h5>\n A questo punto prendere l’impasto, mettetelo tra due fogli di carta forno e stendetelo ad uno spessore di circa 1cm, chiudete il pacchetto e fate riposare tutta una notte in frigor. Il giorno dopo estraete il panetto dal frigor e dividete l’impasto in 3, aspettate 2 minuti e stendete il primo rettangolo ad uno spessore di 3mm (questa operazione io l’ho fatta con un mattarello di legno dotato di spessori intercambiabili preso su amazon). <\/o:p><\/p>\n. <\/o:p><\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n
Step 3<\/h5>\n Una volta arrivati allo spessore desiderato mettere in freezer per 10 minuti. Nel frattempo preparate gli anelli microforati della Silikomart e mettete su una teglia microforata il tappetino anch’esso microforato. Ora prendete dal freezer l’impasto e con gli anelli microforati coppate i fondi delle vostre crostatine e fate delle strisce con un coltello alte 2cm che saranno i bordi delle crostatine.<\/o:p><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n
Step 4<\/h5>\n Riponete di nuovo tutto in frezzer, aspettate 10 minuti estraete il tutto e adagiate il fondo coppato della crostatina sul tappetino microforato, e adagiatevi sopra l’anello microforato, aspettate qualche minuto e prendete una striscia che avete tagliato in precedenza e adagiatela attorno al bordo dell’anello. Tagliate la parte che eccede in lunghezza e con le dita premete bene la striscia contro le pareti dell’anello. <\/o:p><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n
Step 5<\/h5>\n Fate questo pocedimento per tutti gli anelli. Riponete di nuovo in freezer e accendete il forno a 165\u00b0 modalit\u00e0 ventilata. Quando il forno sar\u00e0 arrivato a temperatura estraete il vostri anelli che saranno foderati con la pasta sucree tagliate l’eccendeza in altezza con il coltello con un movimento che va dall’interno verso l’esterno e infornate per circa 12-15 minuti. Praticamnete la frolla all’interno dell’anello deve essere freddissima cos\u00ec non scender\u00e0 lungo le pareti dell’anello.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n
Step 6<\/h5>\n Tritate finemente il cioccolato e mettetelo in una ciotola e tenetelo da parte.
[\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n
Step 7<\/h5>\n In un pentolino con doppio fondo e i bordi alti, si a bordi alti perch\u00e8 quando verserete la panna il composto inizier\u00e0 a bollire e si alzer\u00e0, versate lo zucchero e fatelo caramellare, quando lo zucchero inizia a imbiondirsi portate a bollore la panna e appenna il caremello sar\u00f2 ben ambrato spostatevi dal fuoco e versate in 3 volte la panna mescolando con un cucchiaio di teflon (resistente al calore). Una volta unita tutta la panna riportate sul fuoco e cuocete per 1 minuto. Spostate dal fuoco il pentolino e unite il burro e il sale e mescolate bene. Versate il caramello appena ottenuto in una ciotola e fate raffreddare leggermente. Colate nelle tart facendo uno strato di qualche mm. Se si dovesse indurire il caramello potete sempre scaldarlo al microonde per qualche secondo.<\/o:p><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n
Prendete la vostra tart cotta, versatevi qualche mm di caramello salato nel fondo della crostatina, poi versate la ganache fino al bordo della tart e decorate a piacere. <\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”on|on|on” _builder_version=”4.16″ custom_margin=”50px|||” disabled=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=P0VPrGWzf-o” image_src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/food-02.jpg” _builder_version=”4.16″ animation_style=”fade” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testiomonials” _builder_version=”4.16″ background_color=”#fcf7d9″ background_image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/12\/recipe_03.png” background_size=”contain” custom_padding=”90px|0px|90px|0px” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.18.0″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_text_color=”#1e1e1e” header_2_font_size=”36px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Thanks to:<\/h2>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_testimonial author=”Violly” portrait_url=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/violly.jpg” quote_icon=”off” _builder_version=”4.18.0″ body_font=”Cormorant Garamond|500|||||||” body_text_color=”#1e1e1e” body_font_size=”20px” background_color=”#ffffff” link_option_url=”http:\/\/lericettediviolly.blogspot.com\/” link_option_url_new_window=”on” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
” Blogger with an interest in\u00a0Cooking and all things food!!!\u00a0“<\/p>\n
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Altre Ricette<\/h2>\n [\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”4.16″ max_width=”80px” max_width_tablet=”100px” max_width_phone=”100px” max_width_last_edited=”off|desktop” module_alignment=”center” animation_style=”fade” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ disabled_on=”on|on|on” _builder_version=”4.16″ disabled=”on” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”RICETTA 1″ image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/Image_05.jpg” _builder_version=”4.16″ header_level=”h3″ header_font=”Cormorant Garamond||||||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” text_orientation=”center” animation_style=”fade” global_colors_info=”{}”]Vedi la ricetta<\/a>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”RICETTA 2″ image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/recipe_image_06.jpg” _builder_version=”4.16″ header_level=”h3″ header_font=”Cormorant Garamond||||||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” text_orientation=”center” animation_style=”fade” global_colors_info=”{}”] Vedi la ricetta<\/a>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”RICETTA 3″ image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/11\/Image_07.jpg” _builder_version=”4.16″ header_level=”h3″ header_font=”Cormorant Garamond||||||||” header_font_size=”24px” body_font=”Montserrat|500|||||||” body_font_size=”13px” body_line_height=”1.8em” text_orientation=”center” animation_style=”fade” global_colors_info=”{}”] Vedi la ricetta<\/a>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” _builder_version=”4.7.2″ _module_preset=”default” width=”100%” module_alignment=”center” global_module=”261792″ saved_tabs=”all” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_portfolio fullwidth=”off” posts_number=”12″ include_categories=”16,18,17,20,19,21,22″ hover_icon=”j||divi||400″ _builder_version=”4.16″ _module_preset=”default” title_text_align=”center” caption_text_align=”center” text_orientation=”center” module_alignment=”center” global_colors_info=”{}”][\/et_pb_portfolio][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Footer” _builder_version=”4.16″ use_background_color_gradient=”on” background_color_gradient_stops=”#161616 0%|rgba(0,0,0,0.29) 100%” background_color_gradient_overlays_image=”on” background_color_gradient_start=”#161616″ background_color_gradient_end=”rgba(0,0,0,0.29)” background_image=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/10\/revolution-food_gluteen_free-8.jpg” custom_padding=”0|0px|1px|0px|false|false” background_color_gradient_stops_tablet=”#161616 0%|rgba(0,0,0,0.29) 100%” background_color_gradient_stops_phone=”#161616 0%|rgba(0,0,0,0.29) 100%” global_module=”261548″ saved_tabs=”all” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_enable_color=”off” width=”100%” max_width=”100%” custom_padding=”0|0px|0|0px|false|false” use_custom_width=”on” width_unit=”off” custom_width_percent=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/sito.revolution-food.com\/wp-content\/uploads\/2020\/05\/bakery-53.png” force_fullwidth=”on” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.16″ custom_margin=”-3px|||||” custom_padding=”||0px|||” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_5,3_5,1_5″ _builder_version=”4.16″ _module_preset=”default” transform_translate=”-8px|-40px” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
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Telefono:<\/span><\/h3>\n+39 075 96.60.355
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Dove Siamo<\/span><\/h3>\nRevolution S.r.l.
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CHOCOLATE AND SALTED CARAMEL TART- Mix Frolla Revolution CHOCOLATE AND SALTED CARAMEL TARTDoses for: -Preparation: -Difficulty: -Cooking: –
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\n<\/div><\/div><\/div>
Violly<\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>Ciao a tutti io sono Violly, ed oggi vi preparo una nuova ricetta: LA TART AL CIOCCOLATO E CARAMELLO SALATO! Seguitemi che cominciamo […]<\/p>\n","protected":false},"author":1,"featured_media":261591,"template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"project_category":[54],"project_tag":[],"class_list":["post-263750","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-sweets"],"yoast_head":"\n
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