{"id":4369,"date":"2017-10-31T12:52:07","date_gmt":"2017-10-31T16:52:07","guid":{"rendered":"https:\/\/manba.ca\/ecorce-de-chocolat-au-beurre-darachide-epice\/"},"modified":"2019-05-15T00:17:07","modified_gmt":"2019-05-15T00:17:07","slug":"ecorce-de-chocolat-au-beurre-darachide-epice","status":"publish","type":"post","link":"https:\/\/manba.ca\/fr\/ecorce-de-chocolat-au-beurre-darachide-epice\/","title":{"rendered":"\u00c9corce de chocolat au beurre d\u2019arachide \u00e9pic\u00e9"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h3><strong>Ingr\u00e9dients<\/strong><\/h3>\n<ul>\n<li>100 grammes de chocolat noir, hach\u00e9<\/li>\n<li>1 c. \u00e0 soupe de beurre d\u2019arachide \u00e9pic\u00e9 original Mamba<\/li>\n<li>2 c. \u00e0 th\u00e9 d\u2019huile de noix de coco<\/li>\n<li>Chocolats Reese Pieces<\/li>\n<\/ul>\n<h3><strong>\u00c9tapes<\/strong><\/h3>\n<ol>\n<li>Tapisser une plaque \u00e0 biscuits ou une assiette de papier parchemin, r\u00e9server.<\/li>\n<li>Ajouter 1 pouce d\u2019eau \u00e0 une moyenne casserole et faire mijoter. Placer un bol r\u00e9sistant \u00e0 la chaleur sur la casserole en s\u2019assurant que sa base ne touche pas l\u2019eau chaude. Ajouter le chocolat au bol et faire fondre, en remuant occasionnellement.<\/li>\n<li>Entre temps, ajouter le beurre d\u2019arachide et l\u2019huile de noix de coco dans un bol allant au micro-ondes et r\u00e9chauffer jusqu\u2019\u00e0 ce que l\u2019huile ait fondu. M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne.<\/li>\n<li>Lorsque le chocolat est fondu et lisse, transf\u00e9rer sur le papier parchemin pr\u00e9par\u00e9 et lisser jusqu\u2019\u00e0 ce qu\u2019il soit d\u2019environ \u00bc-1\/2 pouce d\u2019\u00e9paisseur.<\/li>\n<li>Arroser le chocolat du m\u00e9lange au beurre d\u2019arachide et marbrer d\u00e9licatement avec un couteau ou un cure-dent.<\/li>\n<li>Parsemer de chocolats Reese Pieces et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 fermet\u00e9. Briser la pr\u00e9paration en morceaux.<\/li>\n<li>Conserver au frigo.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingr\u00e9dients 100 grammes de chocolat noir, hach\u00e9 1 c. \u00e0 soupe de beurre d\u2019arachide \u00e9pic\u00e9 original Mamba 2 c. \u00e0 th\u00e9 d\u2019huile de noix de coco Chocolats Reese Pieces \u00c9tapes Tapisser une plaque \u00e0 biscuits ou une assiette de papier parchemin, r\u00e9server. Ajouter 1 pouce d\u2019eau \u00e0 une moyenne casserole et faire mijoter. Placer un bol r\u00e9sistant \u00e0 la chaleur sur la casserole en s\u2019assurant que sa base ne touche pas l\u2019eau chaude. Ajouter le chocolat au bol et faire fondre, en remuant occasionnellement. Entre temps, ajouter le beurre d\u2019arachide et l\u2019huile de noix de coco dans un bol allant au micro-ondes et r\u00e9chauffer jusqu\u2019\u00e0 ce que l\u2019huile ait fondu. M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne. Lorsque le chocolat est fondu et lisse, transf\u00e9rer sur le papier parchemin pr\u00e9par\u00e9 et lisser jusqu\u2019\u00e0 ce qu\u2019il soit d\u2019environ \u00bc-1\/2 pouce d\u2019\u00e9paisseur. Arroser le chocolat du m\u00e9lange au beurre d\u2019arachide et marbrer d\u00e9licatement avec un couteau ou un cure-dent. Parsemer de chocolats Reese Pieces et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 fermet\u00e9. Briser la pr\u00e9paration en morceaux. Conserver au frigo.<\/p>\n","protected":false},"author":1,"featured_media":4877,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[],"class_list":["post-4369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c9corce de chocolat au beurre d\u2019arachide \u00e9pic\u00e9 - Manba The Spicy Peanut Butter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/manba.ca\/fr\/ecorce-de-chocolat-au-beurre-darachide-epice\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9corce de chocolat au beurre d\u2019arachide \u00e9pic\u00e9 - Manba The Spicy Peanut Butter\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Ingr\u00e9dients 100 grammes de chocolat noir, hach\u00e9 1 c. \u00e0 soupe de beurre d\u2019arachide \u00e9pic\u00e9 original Mamba 2 c. \u00e0 th\u00e9 d\u2019huile de noix de coco Chocolats Reese Pieces \u00c9tapes Tapisser une plaque \u00e0 biscuits ou une assiette de papier parchemin, r\u00e9server. Ajouter 1 pouce d\u2019eau \u00e0 une moyenne casserole et faire mijoter. Placer un bol r\u00e9sistant \u00e0 la chaleur sur la casserole en s\u2019assurant que sa base ne touche pas l\u2019eau chaude. Ajouter le chocolat au bol et faire fondre, en remuant occasionnellement. Entre temps, ajouter le beurre d\u2019arachide et l\u2019huile de noix de coco dans un bol allant au micro-ondes et r\u00e9chauffer jusqu\u2019\u00e0 ce que l\u2019huile ait fondu. M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne. Lorsque le chocolat est fondu et lisse, transf\u00e9rer sur le papier parchemin pr\u00e9par\u00e9 et lisser jusqu\u2019\u00e0 ce qu\u2019il soit d\u2019environ \u00bc-1\/2 pouce d\u2019\u00e9paisseur. Arroser le chocolat du m\u00e9lange au beurre d\u2019arachide et marbrer d\u00e9licatement avec un couteau ou un cure-dent. Parsemer de chocolats Reese Pieces et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 fermet\u00e9. Briser la pr\u00e9paration en morceaux. 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Ajouter 1 pouce d\u2019eau \u00e0 une moyenne casserole et faire mijoter. Placer un bol r\u00e9sistant \u00e0 la chaleur sur la casserole en s\u2019assurant que sa base ne touche pas l\u2019eau chaude. Ajouter le chocolat au bol et faire fondre, en remuant occasionnellement. Entre temps, ajouter le beurre d\u2019arachide et l\u2019huile de noix de coco dans un bol allant au micro-ondes et r\u00e9chauffer jusqu\u2019\u00e0 ce que l\u2019huile ait fondu. M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne. Lorsque le chocolat est fondu et lisse, transf\u00e9rer sur le papier parchemin pr\u00e9par\u00e9 et lisser jusqu\u2019\u00e0 ce qu\u2019il soit d\u2019environ \u00bc-1\/2 pouce d\u2019\u00e9paisseur. Arroser le chocolat du m\u00e9lange au beurre d\u2019arachide et marbrer d\u00e9licatement avec un couteau ou un cure-dent. Parsemer de chocolats Reese Pieces et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 fermet\u00e9. Briser la pr\u00e9paration en morceaux. 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