{"id":2237,"date":"2021-01-13T20:22:15","date_gmt":"2021-01-13T19:22:15","guid":{"rendered":"https:\/\/studij-gastronomije.com\/?p=2237"},"modified":"2021-01-29T13:30:50","modified_gmt":"2021-01-29T12:30:50","slug":"workshop-with-chocolatier-robert-peric","status":"publish","type":"post","link":"https:\/\/gastronomija-aspira.hr\/en\/workshop-with-chocolatier-robert-peric","title":{"rendered":"Workshop with chocolatier Robert Peri\u0107"},"content":{"rendered":"<p>Third year Gastronomy students took part in the chocolate workshop and learned about the basics of using chocolate in modern cuisine, how chocolate is made, how it is handled and what products can be made from it.<\/p>\n<p>Among other things, students learned that when working with chocolate one of the most important things is the temperature of melting and crystallization. A few degrees more or less can completely change the final result.<\/p>\n<p>&nbsp;<\/p>\n<p>See what their final result is in the following photos.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-2229 alignleft\" src=\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5608.jpg\" alt=\"\" width=\"410\" height=\"273\" srcset=\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5608.jpg 800w, https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5608-300x200.jpg 300w, https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5608-768x512.jpg 768w\" sizes=\"(max-width: 410px) 100vw, 410px\" \/>\u00a0 \u00a0 \u00a0 \u00a0 <img loading=\"lazy\" class=\"alignnone wp-image-2227 alignleft\" src=\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5633.jpg\" alt=\"\" width=\"413\" height=\"275\" srcset=\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5633.jpg 800w, https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5633-300x200.jpg 300w, https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5633-768x512.jpg 768w\" sizes=\"(max-width: 413px) 100vw, 413px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Third year Gastronomy students took part in the chocolate workshop and learned about the basics of using chocolate in modern cuisine, how chocolate is made, how it is handled and what products can be made from it. Among other things, students learned that when working with chocolate one of the most important things is the&hellip;<\/p>\n","protected":false},"author":1,"featured_media":2223,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Workshop with chocolatier Robert Peri\u0107 - ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu<\/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:\/\/gastronomija-aspira.hr\/en\/workshop-with-chocolatier-robert-peric\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Workshop with chocolatier Robert Peri\u0107 - ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu\" \/>\n<meta property=\"og:description\" content=\"Third year Gastronomy students took part in the chocolate workshop and learned about the basics of using chocolate in modern cuisine, how chocolate is made, how it is handled and what products can be made from it. Among other things, students learned that when working with chocolate one of the most important things is the&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomija-aspira.hr\/en\/workshop-with-chocolatier-robert-peric\" \/>\n<meta property=\"og:site_name\" content=\"ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-13T19:22:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-29T12:30:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/01\/rsz_img_5738-e1611923398613.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"aspirasplit\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/gastronomija-aspira.hr\/#organization\",\"name\":\"Veleu\\u010dili\\u0161te Aspira\",\"url\":\"https:\/\/gastronomija-aspira.hr\/\",\"sameAs\":[],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/gastronomija-aspira.hr\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2016\/05\/aspira-studij-gastronomije.png\",\"contentUrl\":\"https:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2016\/05\/aspira-studij-gastronomije.png\",\"width\":275,\"height\":60,\"caption\":\"Veleu\\u010dili\\u0161te Aspira\"},\"image\":{\"@id\":\"https:\/\/gastronomija-aspira.hr\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gastronomija-aspira.hr\/#website\",\"url\":\"https:\/\/gastronomija-aspira.hr\/\",\"name\":\"ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu\",\"description\":\"\\u017deli\\u0161 u\\u010diti od najboljih i postati najbolji? 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