{"id":8506,"date":"2026-03-06T09:00:00","date_gmt":"2026-03-06T08:00:00","guid":{"rendered":"https:\/\/ochutnejorech.cz\/blog\/?p=8506"},"modified":"2026-04-13T15:21:52","modified_gmt":"2026-04-13T13:21:52","slug":"temperovani-cokolady","status":"publish","type":"post","link":"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady","title":{"rendered":"Ako spr\u00e1vne temperova\u0165 \u010dokol\u00e1du doma nie len na pralinky"},"content":{"rendered":"\n<p>\u010co si predstav\u00edte, ke\u010f sa povie \u010dokol\u00e1da? Pre n\u00e1s je to jemn\u00e1 sladk\u00e1 chu\u0165, ktor\u00e1 sa pekne pomaly rozpl\u00fdva na jazyku a na chv\u00ed\u013eu n\u00e1m umo\u017en\u00ed zabudn\u00fa\u0165 na v\u0161etky starosti. Samozrejme, va\u0161a predstava odr\u00e1\u017ea kvalitu \u010dokol\u00e1dy, ktor\u00fa kupujete. Ale vedeli ste, \u017ee aj t\u00e1 najkvalitnej\u0161ia \u010dokol\u00e1da sa d\u00e1 vyzdvihn\u00fa\u0165 na vy\u0161\u0161iu \u00farove\u0148? O temperovan\u00ed \u010dokol\u00e1dy ste mo\u017eno po\u010duli v s\u00favislosti s v\u00fdrobou praliniek. <strong>Po\u010fme sa pozrie\u0165 na to, \u010do sa skr\u00fdva za temperovan\u00edm <a href=\"https:\/\/www.ochutnejorech.sk\/vyhledavani?q=belgick%C3%A1+%C4%8Dokol%C3%A1da\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/vyhledavani?q=belgick\u00e1 \u010dokol\u00e1da#produkty\" rel=\"noreferrer noopener\">\u010dokol\u00e1dy<\/a> a ako by malo vyzera\u0165.<\/strong><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Obsah \u010dl\u00e1nku<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Co_znamena_temperovat_cokoladu\" >\u010co znamen\u00e1 temperova\u0165 \u010dokol\u00e1du?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Preco_temperovat_cokoladu\" >Pre\u010do temperova\u0165 \u010dokol\u00e1du?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Temperovanie_cokolady\" >Temperovanie \u010dokol\u00e1dy<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Sposoby_domaceho_temperovania_cokolady_Ako_temperovat_cokoladu\" >Sp\u00f4soby dom\u00e1ceho temperovania \u010dokol\u00e1dy: Ako temperova\u0165 \u010dokol\u00e1du?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Metoda_temperovania_na_mramore\" >Met\u00f3da temperovania na mramore<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Metoda_postupneho_temperovania\" >Met\u00f3da postupn\u00e9ho temperovania<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Metoda_Sous-vide\" >Met\u00f3da Sous-vide<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Domace_pralinky_a_temperovanie_cokolady\" >Dom\u00e1ce pralinky a temperovanie \u010dokol\u00e1dy<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Aka_je_najlepsia_cokolada_na_pralinky\" >Ak\u00e1 je najlep\u0161ia \u010dokol\u00e1da na pralinky?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Tipy_na_dokonale_temperovanie_cokolady\" >Tipy na dokonal\u00e9 temperovanie \u010dokol\u00e1dy<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Casto_kladene_otazky\" >\u010casto kladen\u00e9 ot\u00e1zky<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Co_to_je_temperovanie\" >\u010co to je temperovanie?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Co_pridat_do_cokolady_aby_bola_leskla\" >\u010co prida\u0165 do \u010dokol\u00e1dy, aby bola leskl\u00e1?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Co_je_biely_povlak_na_cokolade\" >\u010co je biely povlak na \u010dokol\u00e1de?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Mozem_temperovat_cokoladu_v_mikrovlnke\" >M\u00f4\u017eem temperova\u0165 \u010dokol\u00e1du v mikrovlnke?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Je_mozne_temperovat_cokoladu_bez_teplomera\" >Je mo\u017en\u00e9 temperova\u0165 \u010dokol\u00e1du bez teplomera?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.ochutnejorech.sk\/blog\/temperovani-cokolady\/#Aka_cokolada_je_na_temperovanie_najlepsia\" >Ak\u00e1 \u010dokol\u00e1da je na temperovanie najlep\u0161ia?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Co_znamena_temperovat_cokoladu\"><\/span>\u010co znamen\u00e1 temperova\u0165 \u010dokol\u00e1du?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Temperovanie <a href=\"https:\/\/www.ochutnejorech.sk\/vyhledavani?q=belgick%C3%A1+%C4%8Dokol%C3%A1da\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/vyhledavani?q=belgick\u00e1 \u010dokol\u00e1da#produkty\" rel=\"noreferrer noopener\">\u010dokol\u00e1dy<\/a> je proces, pri ktorom sa \u010dokol\u00e1da roztop\u00ed a potom op\u00e4\u0165 ochlad\u00ed, aby z\u00edskala hladk\u00fa \u0161trukt\u00faru, leskl\u00fd vzh\u013ead a chrumkav\u00fa \u0161trukt\u00faru. <\/strong>Tento proces je obzvl\u00e1\u0161\u0165 d\u00f4le\u017eit\u00fd pri v\u00fdrobe \u010dokol\u00e1dov\u00fdch h\u013euzoviek, tabuliek a in\u00fdch \u010dokol\u00e1dov\u00fdch v\u00fdrobkov.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preco_temperovat_cokoladu\"><\/span>Pre\u010do temperova\u0165 \u010dokol\u00e1du?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Temperovanie \u010dokol\u00e1dy je pomerne pracn\u00fd proces, ale ke\u010f sa vykon\u00e1va spr\u00e1vne, je to vidite\u013en\u00e9 nielen na vzh\u013eade \u010dokol\u00e1dy. Temperovanie \u010dokol\u00e1dy je preto d\u00f4le\u017eit\u00e9 z nieko\u013ek\u00fdch d\u00f4vodov:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Konzistencia<\/strong> &#8211; Spr\u00e1vne temperovan\u00fa \u010dokol\u00e1du spozn\u00e1te pod\u013ea jej hladkosti a chrumkavosti. Kry\u0161t\u00e1liky po\u010das procesu vytvoria pevn\u00fa \u0161trukt\u00faru, \u010d\u00edm sa zabezpe\u010d\u00ed, \u017ee \u010dokol\u00e1da m\u00e1 spr\u00e1vnu konzistenciu.<\/li>\n\n\n\n<li><strong>Lesk<\/strong> &#8211; Temperovanie dod\u00e1va \u010dokol\u00e1de leskl\u00fd vzh\u013ead. Kry\u0161t\u00e1liky, ktor\u00e9 sa po\u010das tohto procesu vytvoria, odr\u00e1\u017eaj\u00fa svetlo a vytv\u00e1raj\u00fa na povrchu \u010dokol\u00e1dy atrakt\u00edvny lesk.<\/li>\n\n\n\n<li><strong>Vyberanie z formy<\/strong> &#8211; Spr\u00e1vne temperovan\u00e1 \u010dokol\u00e1da sa \u013eahko vyber\u00e1 z formy. To je d\u00f4le\u017eit\u00e9 najm\u00e4 pri v\u00fdrobe \u010dokol\u00e1dov\u00fdch h\u013euzoviek (alebo praliniek \/ truffles) alebo ty\u010diniek.<\/li>\n\n\n\n<li>Temperovanie pom\u00e1ha <strong>zabr\u00e1ni\u0165<\/strong> vzniku bielych \u0161kv\u0155n na povrchu \u010dokol\u00e1dy, ktor\u00e9 sa naz\u00fdvaj\u00fa cukrov\u00fd alebo tukov\u00fd v\u00fdkvet. Tukov\u00fd v\u00fdkvet alebo bielenie sp\u00f4soben\u00e9 tukom vznik\u00e1 pri teplot\u00e1ch nad 30 stup\u0148ov, ke\u010f sa tuk v \u010dokol\u00e1de rozpust\u00ed, dostane sa na povrch a vytvor\u00ed \u0161kvrny. Cukrov\u00fd v\u00fdkvet alebo bielenie cukrom vznik\u00e1 pri vy\u0161\u0161ej vlhkosti (75 &#8211; 80 %). Cukor sa rozp\u00fa\u0161\u0165a, vystupuje na povrch \u010dokol\u00e1dy a pri odparovan\u00ed kry\u0161talizuje. To m\u00f4\u017ee zhor\u0161i\u0165 \u0161trukt\u00faru a chu\u0165 \u010dokol\u00e1dy.<\/li>\n\n\n\n<li><strong>Trvanlivos\u0165<\/strong> &#8211; spr\u00e1vne temperovan\u00e1 \u010dokol\u00e1da m\u00e1 dlh\u0161iu trvanlivos\u0165, preto\u017ee sa pri tomto procese odstr\u00e1nia ne\u017eiaduce kry\u0161t\u00e1liky, ktor\u00e9 by mohli po\u010das skladovania sp\u00f4sobi\u0165 zmeny v \u0161trukt\u00fare a chuti.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"368\" src=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-700x368.jpg\" alt=\"Temperovanie dod\u00e1 \u010dokol\u00e1de leskl\u00fd vzh\u013ead. Kry\u0161t\u00e1ly, ktor\u00e9 s\u00fa po\u010das tohto procesu vytvoren\u00e9, odr\u00e1\u017eaj\u00fa svetlo a vytv\u00e1raj\u00fa tak atrakt\u00edvny lesk na povrchu \u010dokol\u00e1dy.\" class=\"wp-image-8642\" srcset=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-700x368.jpg 700w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-300x158.jpg 300w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-768x403.jpg 768w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-800x420.jpg 800w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady.jpg 1200w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<p><strong>Vyrobte si: <a href=\"https:\/\/www.ochutnejorech.sk\/blog\/bananove-muffiny\" target=\"_blank\" rel=\"noreferrer noopener\">R\u00fdchle ban\u00e1nov\u00e9 muffiny s \u010dokol\u00e1dou alebo orechmi<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Temperovanie_cokolady\"><\/span>Temperovanie \u010dokol\u00e1dy<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Sk\u00f4r ako za\u010dnete temperova\u0165 \u010dokol\u00e1du, mus\u00edte si uvedomi\u0165, \u017ee <strong>ka\u017ed\u00e1 \u010dokol\u00e1da m\u00e1 v r\u00e1mci temperovania in\u00fa maxim\u00e1lnu a minim\u00e1lnu hodnotu, pri ktorej z\u00edska svoje najlep\u0161ie vlastnosti.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\"><\/td><td class=\"has-text-align-center\" data-align=\"center\">Teplota na rozp\u00fa\u0161\u0165anie<\/td><td class=\"has-text-align-center\" data-align=\"center\">Temperovanie<\/td><td class=\"has-text-align-center\" data-align=\"center\">Kone\u010dn\u00e1 teplota pred pou\u017eit\u00edm<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><strong><a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-biela-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-bila-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">Biela \u010dokol\u00e1da<\/a><\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\">40 a\u017e 45 \u00b0C<\/td><td class=\"has-text-align-center\" data-align=\"center\">25 a\u017e 27 \u00b0C<\/td><td class=\"has-text-align-center\" data-align=\"center\">27 a\u017e 29 \u00b0C<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><strong><a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-mliecna-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-mlecna-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">Mlie\u010dna \u010dokol\u00e1da<\/a><\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\">40 a\u017e 45 \u00b0C<\/td><td class=\"has-text-align-center\" data-align=\"center\">25 a\u017e 27 \u00b0C<\/td><td class=\"has-text-align-center\" data-align=\"center\">28 a\u017e 30 \u00b0C<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><strong><a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-horka-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-horka-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">Hork\u00e1 \u010dokol\u00e1da<\/a><\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\">45 a\u017e 50 \u00b0C<\/td><td class=\"has-text-align-center\" data-align=\"center\">27 \u00baC<\/td><td class=\"has-text-align-center\" data-align=\"center\">30 a\u017e 32 \u00b0C<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Kry\u0161taliz\u00e1cia r\u00f4znych druhov \u010dokol\u00e1dy<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sposoby_domaceho_temperovania_cokolady_Ako_temperovat_cokoladu\"><\/span>Sp\u00f4soby dom\u00e1ceho temperovania \u010dokol\u00e1dy: Ako temperova\u0165 \u010dokol\u00e1du?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cukr\u00e1ri pou\u017e\u00edvaj\u00fa na temperovanie \u010dokol\u00e1dy stroje. Ak v\u0161ak temperovanie sk\u00fa\u0161ate prv\u00fdkr\u00e1t a nepl\u00e1nujete sa mu v bud\u00facnosti intenz\u00edvne venova\u0165, m\u00f4\u017eete si vysta\u010di\u0165 s vlastn\u00fdmi rukami. <strong>Existuj\u00fa 3 sp\u00f4soby, ako temperova\u0165 \u010dokol\u00e1du doma. Ka\u017ed\u00fd z nich si vy\u017eaduje prec\u00edznos\u0165 vr\u00e1tane pravidelnej kontroly teploty.<\/strong> Len sa nikde nepon\u00e1h\u013eajte, preto\u017ee ak sa un\u00e1hlite s jedn\u00fdm krokom, v\u00fdrazne to ovplyvn\u00ed kone\u010dn\u00fd v\u00fdsledok.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Metoda_temperovania_na_mramore\"><\/span>Met\u00f3da temperovania na mramore<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Tento sp\u00f4sob temperovania \u010dokol\u00e1dy si vy\u017eaduje <strong>mramorov\u00fa alebo \u017eulov\u00fa dosku na temperovanie \u010dokol\u00e1dy, ktor\u00e1<\/strong> sa pou\u017e\u00edva na udr\u017eanie spr\u00e1vnej teploty. Postup je nasledovn\u00fd:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\u010cokol\u00e1du rozpustite v hor\u00facom vodnom k\u00fapeli, mlie\u010dnu a bielu \u010dokol\u00e1du na 40 \u00b0C, tmav\u00fa \u010dokol\u00e1du na 50 \u00b0C.<\/li>\n\n\n\n<li>2\/3 \u010dokol\u00e1dy nalejte na mramorov\u00fa dosku. \u010cokol\u00e1du priebe\u017ene mie\u0161ajte \u0161pacht\u013eou, k\u00fdm teplota neklesne na 27 \u00baC pre hork\u00fa \u010dokol\u00e1du a 25 &#8211; 27 \u00baC pre bielu a mlie\u010dnu \u010dokol\u00e1du.<\/li>\n\n\n\n<li>Ke\u010f \u010dokol\u00e1da dosiahne po\u017eadovan\u00fa teplotu, vr\u00e1\u0165te ju do misky so zvy\u0161kom teplej rozpustenej \u010dokol\u00e1dy a v\u0161etko d\u00f4kladne premie\u0161ajte. Teplota horkej \u010dokol\u00e1dy nesmie presiahnu\u0165 32 \u00baC, bielej \u010dokol\u00e1dy 29 \u00baC a mlie\u010dnej \u010dokol\u00e1dy 30 \u00baC. Hotov\u00e1 \u010dokol\u00e1da by mala by\u0165 leskl\u00e1 a hladk\u00e1.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"368\" src=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady-700x368.jpg\" alt=\"V r\u00e1mci mramorovej temperova\u010dnej met\u00f3dy je potrebn\u00e1 mramorov\u00e1 alebo \u017eulov\u00e1 doska na temperovanie \u010dokol\u00e1dy, ktor\u00e1 sl\u00fa\u017ei na udr\u017eanie spr\u00e1vnej teploty.\" class=\"wp-image-8643\" srcset=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady-700x368.jpg 700w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady-300x158.jpg 300w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady-768x403.jpg 768w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady-800x420.jpg 800w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/deska-na-temperovani-cokolady.jpg 1200w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Metoda_postupneho_temperovania\"><\/span>Met\u00f3da postupn\u00e9ho temperovania<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Postupn\u00e9 temperovanie spo\u010d\u00edva v postupnom prid\u00e1van\u00ed nerozpustenej \u010dokol\u00e1dy do rozpustenej \u010dokol\u00e1dy za st\u00e1leho mie\u0161ania.<\/strong> Tento proces vyu\u017e\u00edva vlastnosti nerozpustenej \u010dokol\u00e1dy na kontrolu teploty a vytvorenie stabiln\u00fdch kry\u0161t\u00e1lov:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Za \u010dast\u00e9ho mie\u0161ania sa 2\/3 mlie\u010dnej a bielej \u010dokol\u00e1dy rozpustia na 40 \u00b0C a tmav\u00e1 \u010dokol\u00e1da na 50 \u00b0C.<\/li>\n\n\n\n<li>Pomocou \u0161pachtle postupne prid\u00e1vajte zvy\u0161n\u00fa neroztopen\u00fa \u010dokol\u00e1du do rozpustenej \u010dokol\u00e1dy. D\u00f4kladne premie\u0161ajte, aby sa neroztopen\u00e1 \u010dokol\u00e1da rovnomerne roztopila. Udr\u017eujte teplotu 27 \u00baC pre hork\u00fa \u010dokol\u00e1du a 25-27 \u00baC pre bielu a mlie\u010dnu \u010dokol\u00e1du.<\/li>\n\n\n\n<li>Ak chcete, aby mala \u010dokol\u00e1da hlad\u0161iu konzistenciu, m\u00f4\u017eete tmav\u00fa \u010dokol\u00e1du zohria\u0165 na 32 \u00baC, bielu na 29 \u00baC a mlie\u010dnu na 30 \u00baC.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Metoda_Sous-vide\"><\/span>Met\u00f3da Sous-vide<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Sous-vide alebo temperovanie vo v\u00e1kuu je najpresnej\u0161ia met\u00f3da temperovania \u010dokol\u00e1dy<\/strong>, pri ktorej sa teplota \u010dokol\u00e1dy men\u00ed naozaj pomaly:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>V pr\u00edpade mlie\u010dnej a bielej \u010dokol\u00e1dy sa voda zohreje na 40 \u00baC a v pr\u00edpade horkej \u010dokol\u00e1dy na 50 \u00baC.<\/li>\n\n\n\n<li>\u010cokol\u00e1du vlo\u017ete do v\u00e1kuov\u00e9ho vrecka a uzavrite ju do v\u00e1kuov\u00e9ho obalu.<\/li>\n\n\n\n<li>Vrecko ponorte do vody, nechajte \u010dokol\u00e1du rozpusti\u0165 a zn\u00ed\u017ete teplotu tmavej \u010dokol\u00e1dy na 27 \u00baC a teplotu bielej a mlie\u010dnej \u010dokol\u00e1dy na 25 &#8211; 27 \u00baC.<\/li>\n\n\n\n<li>Ka\u017ed\u00fa min\u00fatu vyberte vrecko z vody, nieko\u013ekokr\u00e1t ho stla\u010dte, aby sa \u010dokol\u00e1da premie\u0161ala, a potom ho vr\u00e1\u0165te do vody. Tento postup opakujte, k\u00fdm voda nedosiahne po\u017eadovan\u00fa teplotu. Teplotu udr\u017eiavajte 2 min\u00faty a potom vreckom raz za min\u00fatu zatraste. Zabr\u00e1nite tak vzniku nespr\u00e1vnych kry\u0161t\u00e1lov.<\/li>\n\n\n\n<li>Nakoniec vr\u00e1\u0165te teplotu tmavej \u010dokol\u00e1dy na 32 \u00baC, bielej \u010dokol\u00e1dy na 29 \u00baC a mlie\u010dnej \u010dokol\u00e1dy na 30 \u00baC a po\u010das prv\u00fdch dvoch min\u00fat e\u0161te nieko\u013ekokr\u00e1t premie\u0161ajte.<\/li>\n<\/ol>\n\n\n\n<p><strong>TIP: <a href=\"https:\/\/www.ochutnejorech.cz\/blog\/nepeceny-cokoladovy-dort\" target=\"_blank\" rel=\"noreferrer noopener\">Jednoduch\u00fd \u010dokol\u00e1dov\u00fd kol\u00e1\u010d bez lepku a cukru<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Domace_pralinky_a_temperovanie_cokolady\"><\/span>Dom\u00e1ce pralinky a temperovanie \u010dokol\u00e1dy<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Na v\u00fdrobu dom\u00e1cich praliniek bude najvhodnej\u0161ia met\u00f3da postupn\u00e9ho temperovania \u010dokol\u00e1dy.<\/strong> Ak zist\u00edte, \u017ee rozpusten\u00e1 \u010dokol\u00e1da je pr\u00edli\u0161 hor\u00faca, opatrne pridajte \u010fal\u0161ie mal\u00e9 mno\u017estvo nadrobno nasekanej \u010dokol\u00e1dy. Ak u\u017e nem\u00e1te \u010dokol\u00e1du, ktor\u00fa by ste mohli prida\u0165, m\u00f4\u017eete roztopen\u00fa \u010dokol\u00e1du nalia\u0165 do ve\u013ekej sklenenej misy a postupne ju za st\u00e1leho mie\u0161ania ochladzova\u0165. <\/p>\n\n\n\n<p><strong>Spr\u00e1vne temperovan\u00e1 \u010dokol\u00e1da by mala by\u0165 na jazyku pr\u00edjemne chladiv\u00e1.<\/strong> <strong>Na presnej\u0161iu kontrolu odpor\u00fa\u010dame pou\u017ei\u0165 teplomer.<\/strong> Ak teplota klesne pod optim\u00e1lnu \u00farove\u0148, \u010dokol\u00e1du m\u00f4\u017eete znovu zohria\u0165 v hrnci s hor\u00facou vodou. Po dosiahnut\u00ed ide\u00e1lnej teploty m\u00f4\u017eete \u010dokol\u00e1du nalia\u0165 do pripravenej formy na pralinky alebo pokra\u010dova\u0165 v spracovan\u00ed pod\u013ea vlastn\u00e9ho uv\u00e1\u017eenia.<\/p>\n\n\n\n<p><strong>TIP: <a href=\"https:\/\/www.ochutnejorech.cz\/blog\/cokolada-do-fontany\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/blog\/cokolada-do-fontany\" target=\"_blank\" rel=\"noreferrer noopener\">Ak\u00e1 je najlep\u0161ia \u010dokol\u00e1da na font\u00e1nu?<\/a><\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Aka_je_najlepsia_cokolada_na_pralinky\"><\/span>Ak\u00e1 je najlep\u0161ia \u010dokol\u00e1da na pralinky?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong><a href=\"https:\/\/www.ochutnejorech.sk\/vyhledavani?q=belgick%C3%A1+%C4%8Dokol%C3%A1da\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/vyhledavani?q=belgick\u00e1 \u010dokol\u00e1da#produkty\" rel=\"noreferrer noopener\">Belgick\u00e1 \u010dokol\u00e1da Callebaut<\/a> je ide\u00e1lna na temperovanie \u010dokol\u00e1dy na pralinky<\/strong> a pou\u017e\u00edvaj\u00fa ju aj \u010dokolati\u00e9ri, majstri svojho remesla, ktor\u00ed z tejto poch\u00fa\u0165ky vytv\u00e1raj\u00fa umeleck\u00e9 diela. <strong>\u013dah\u0161ie sa pracuje s <a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-biela-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-bila-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">bielou<\/a> alebo <a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-mliecna-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-mlecna-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">mlie\u010dnou<\/a> \u010dokol\u00e1dou. Temperovanie <a href=\"https:\/\/www.ochutnejorech.sk\/produkt\/belgicka-horka-cokolada\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.ochutnejorech.cz\/produkt\/belgicka-horka-cokolada?varianta=250-g\" rel=\"noreferrer noopener\">horkej \u010dokol\u00e1dy<\/a> si vy\u017eaduje trochu sk\u00fasenost\u00ed.<\/strong><\/p>\n\n\n\n<div class=\"product-grid\">\n\n        <div class=\"product-card\"\n             data-product-id=\"\"\n             data-product-category=\"\"\n             data-variant-id=\"\"\n             data-product-price-with-vat=\"\"\n             data-product-price-without-vat=\"0\"\n             data-product-url=\"\"\n             data-product-deliver-availability=\"\"\n             data-product-currency=\"EUR\"\n             data-product-variant-name=\"\">\n\n            <div class=\"product-card-inner-wrapper\">\n\n                                <div class=\"product-title-section\">\n                    <div class=\"product-image-wrapper\">\n                        <img decoding=\"async\" class=\"product-image\" src=\"\" alt=\"\">\n                    <\/div>\n\n                    <h3 class=\"product-title\"><\/h3>\n                <\/div>\n                \n                <div class=\"product-info-wrapper\">\n                    <span class=\"product-shipping\">Nedostupn\u00e9<\/span>\n                                <\/div>\n                    <span class=\"product-description\"><\/span>\n                    <div class=\"product-button-wrapper\">\n                                                    <button class=\"product-button\" disabled>Nedostupn\u00e9<\/button>\n                                            <\/div>\n\n            <\/div>\n        <\/div>\n        <div class=\"product-card\"\n             data-product-id=\"\"\n             data-product-category=\"\"\n             data-variant-id=\"\"\n             data-product-price-with-vat=\"\"\n             data-product-price-without-vat=\"0\"\n             data-product-url=\"\"\n             data-product-deliver-availability=\"\"\n             data-product-currency=\"EUR\"\n             data-product-variant-name=\"\">\n\n            <div class=\"product-card-inner-wrapper\">\n\n                                <div class=\"product-title-section\">\n                    <div class=\"product-image-wrapper\">\n                        <img decoding=\"async\" class=\"product-image\" src=\"\" alt=\"\">\n                    <\/div>\n\n                    <h3 class=\"product-title\"><\/h3>\n                <\/div>\n                \n                <div class=\"product-info-wrapper\">\n                    <span class=\"product-shipping\">Nedostupn\u00e9<\/span>\n                                <\/div>\n                    <span class=\"product-description\"><\/span>\n                    <div class=\"product-button-wrapper\">\n                                                    <button class=\"product-button\" disabled>Nedostupn\u00e9<\/button>\n                                            <\/div>\n\n            <\/div>\n        <\/div>\n        <div class=\"product-card\"\n             data-product-id=\"\"\n             data-product-category=\"\"\n             data-variant-id=\"\"\n             data-product-price-with-vat=\"\"\n             data-product-price-without-vat=\"0\"\n             data-product-url=\"\"\n             data-product-deliver-availability=\"\"\n             data-product-currency=\"EUR\"\n             data-product-variant-name=\"\">\n\n            <div class=\"product-card-inner-wrapper\">\n\n                                <div class=\"product-title-section\">\n                    <div class=\"product-image-wrapper\">\n                        <img decoding=\"async\" class=\"product-image\" src=\"\" alt=\"\">\n                    <\/div>\n\n                    <h3 class=\"product-title\"><\/h3>\n                <\/div>\n                \n                <div class=\"product-info-wrapper\">\n                    <span class=\"product-shipping\">Nedostupn\u00e9<\/span>\n                                <\/div>\n                    <span class=\"product-description\"><\/span>\n                    <div class=\"product-button-wrapper\">\n                                                    <button class=\"product-button\" disabled>Nedostupn\u00e9<\/button>\n                                            <\/div>\n\n            <\/div>\n        <\/div>\n\n<\/div>\n\n\n\n<p><strong>TIP: T\u00fato lahodn\u00fa belgick\u00fa \u010dokol\u00e1du mo\u017eno pou\u017ei\u0165 aj na pr\u00edpravu <a href=\"https:\/\/www.ochutnejorech.sk\/blog\/recept-cheesecake-brownies\" target=\"_blank\" rel=\"noreferrer noopener\">tvarohov\u00fdch kol\u00e1\u010dikov so smotanov\u00fdm syrom<\/a>, ktor\u00e9 ocen\u00ed ka\u017ed\u00fd milovn\u00edk \u010dokol\u00e1dy.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tipy_na_dokonale_temperovanie_cokolady\"><\/span>Tipy na dokonal\u00e9 temperovanie \u010dokol\u00e1dy<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Zhr\u0148me si, na \u010do by ste pri temperovan\u00ed \u010dokol\u00e1dy nemali zabudn\u00fa\u0165, v nasleduj\u00facich bodoch:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kontrola teploty<\/strong> &#8211; Pri ka\u017edom sp\u00f4sobe temperovania \u010dokol\u00e1dy je nevyhnutn\u00e9 sledova\u0165 teplotu. Pr\u00edli\u0161 hor\u00faca \u010dokol\u00e1da str\u00e1ca svoju tekutos\u0165, pr\u00edli\u0161 studen\u00e1 \u010dokol\u00e1da vytv\u00e1ra nespr\u00e1vne kry\u0161t\u00e1liky. Udr\u017eujte teplotu v ide\u00e1lnom rozmedz\u00ed pre dan\u00fd typ \u010dokol\u00e1dy.<\/li>\n\n\n\n<li><strong>Teplomer<\/strong> &#8211; Ak s \u010dokol\u00e1dou pracujete pravidelne, investujte do teplomera, ktor\u00fd v\u00e1m pom\u00f4\u017ee dosiahnu\u0165 optim\u00e1lne temperovanie.<\/li>\n\n\n\n<li><strong>Pracovn\u00e1 plocha<\/strong> &#8211; Va\u0161a pracovn\u00e1 plocha by mala by\u0165 v\u017edy such\u00e1. Voda a \u010dokol\u00e1da sa navz\u00e1jom odpudzuj\u00fa a aj mal\u00e1 kvapka vody m\u00f4\u017ee naru\u0161i\u0165 \u0161trukt\u00faru kry\u0161t\u00e1lov a po\u0161kodi\u0165 \u010dokol\u00e1du.<\/li>\n\n\n\n<li><strong>Temperovanie \u010dokol\u00e1dy v mikrovlnnej r\u00fare<\/strong> &#8211; Na temperovanie \u010dokol\u00e1dy m\u00f4\u017eete pou\u017ei\u0165 mikrovlnn\u00fa r\u00faru. \u010cokol\u00e1du nakr\u00e1jajte a vlo\u017ete do plastovej alebo sklenenej n\u00e1doby. \u010cokol\u00e1du rozp\u00fa\u0161\u0165ajte pri v\u00fdkone 800 &#8211; 1 000 W a ka\u017ed\u00fdch 10 &#8211; 15 sek\u00fand skontrolujte, \u010di sa neprehrieva. Po vybrat\u00ed z mikrovlnnej r\u00fary \u010dokol\u00e1du premie\u0161ajte. Mala by mierne zhustn\u00fa\u0165.<\/li>\n\n\n\n<li><strong>Testovanie <\/strong>&#8211; teplotu \u010dokol\u00e1dy otestujte tak, \u017ee do nej ponor\u00edte \u010dist\u00fd n\u00f4\u017e alebo \u0161pacht\u013eu. Spr\u00e1vne temperovan\u00e1 \u010dokol\u00e1da by mala r\u00fdchlo stuhn\u00fa\u0165 (3 a\u017e 5 min\u00fat) a jej povrch by mal zosta\u0165 leskl\u00fd.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"368\" src=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru-700x368.jpg\" alt=\"Temperovanie \u010dokol\u00e1dy bez teplomera je teoreticky mo\u017en\u00e9, ale teplomer v\u00e1m cel\u00fd proces v\u00fdrazne u\u013eah\u010d\u00ed a dod\u00e1 istotu. Ak nem\u00e1te teplomer, vytemperovan\u00fa \u010dokol\u00e1du m\u00f4\u017eete kontrolova\u0165 na per\u00e1ch, kde by mala pr\u00edjemne chladi\u0165, alebo ponoren\u00edm stierky \u010di no\u017ea, na ktorom by mala do 5 min\u00fat stuhn\u00fa\u0165.\" class=\"wp-image-8644\" srcset=\"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru-700x368.jpg 700w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru-300x158.jpg 300w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru-768x403.jpg 768w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru-800x420.jpg 800w, https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-bez-teplomeru.jpg 1200w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/figure>\n\n\n\n<p><strong>Mohlo by v\u00e1s tie\u017e zauj\u00edma\u0165: <a href=\"https:\/\/www.ochutnejorech.sk\/blog\/domaca-granola\" target=\"_blank\" rel=\"noreferrer noopener\">Dom\u00e1ce \u010dokol\u00e1dov\u00e9 m\u00fcsli<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Casto_kladene_otazky\"><\/span>\u010casto kladen\u00e9 ot\u00e1zky<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1705329491426\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Co_to_je_temperovanie\"><\/span>\u010co to je temperovanie?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Temperovanie \u010dokol\u00e1dy je proces, po\u010das ktor\u00e9ho sa \u010dokol\u00e1da zahreje a n\u00e1sledne znovu ochlad\u00ed, aby z\u00edskala spr\u00e1vnu \u0161trukt\u00faru a leskl\u00fd povrch. Tento proces sa vykon\u00e1va s cie\u013eom dosiahnu\u0165 spr\u00e1vnu kry\u0161talick\u00fa \u0161trukt\u00faru kakaov\u00e9ho tuku, ktor\u00e1 m\u00e1 pozit\u00edvny vplyv na kvalitu \u010dokol\u00e1dy aj na pr\u00e1cu s \u0148ou.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1705329515559\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Co_pridat_do_cokolady_aby_bola_leskla\"><\/span>\u010co prida\u0165 do \u010dokol\u00e1dy, aby bola leskl\u00e1?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Aby bol povrch \u010dokol\u00e1dy leskl\u00fd, mus\u00edte ju vytemperova\u0165. Po\u010das temperovania \u010dokol\u00e1dy sa vytvoria kry\u0161t\u00e1ly, ktor\u00e9 odr\u00e1\u017eaj\u00fa svetlo a vytvoria lesk na povrchu \u010dokol\u00e1dy.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1705329523293\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Co_je_biely_povlak_na_cokolade\"><\/span>\u010co je biely povlak na \u010dokol\u00e1de?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Biely povlak na \u010dokol\u00e1de m\u00f4\u017ee by\u0165 d\u00f4sledkom nespr\u00e1vneho skladovania. Na povrch \u010dokol\u00e1dy sa dostane bu\u010f tuk alebo cukor a vytvor\u00ed biele \u0161kvrny, ktor\u00e9 zhor\u0161uj\u00fa nielen text\u00faru, ale aj kvalitu \u010dokol\u00e1dy.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1705329531776\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Mozem_temperovat_cokoladu_v_mikrovlnke\"><\/span>M\u00f4\u017eem temperova\u0165 \u010dokol\u00e1du v mikrovlnke?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>\u00c1no, m\u00f4\u017eete. Pri temperovan\u00ed \u010dokol\u00e1dy v mikrovlnke v\u0161ak mus\u00edte obzvl\u00e1\u0161\u0165 dba\u0165 na pravideln\u00fa kontrolu teploty, aby ste predi\u0161li prehriatiu \u010dokol\u00e1dy. \u010cokol\u00e1du kontrolujte ka\u017ed\u00fdch 10 a\u017e 15 sek\u00fand pri v\u00fdkone 800 \u2013 1 000 W.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1705329610611\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Je_mozne_temperovat_cokoladu_bez_teplomera\"><\/span>Je mo\u017en\u00e9 temperova\u0165 \u010dokol\u00e1du bez teplomera?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Temperovanie \u010dokol\u00e1dy bez teplomera je teoreticky mo\u017en\u00e9, ale teplomer v\u00e1m cel\u00fd proces v\u00fdrazne u\u013eah\u010d\u00ed a dod\u00e1 istotu. Ak nem\u00e1te teplomer, vytemperovan\u00fa \u010dokol\u00e1du m\u00f4\u017eete skontrolova\u0165 na per\u00e1ch, kde by mala pr\u00edjemne chladi\u0165, alebo ponoren\u00edm no\u017ea, na ktorom by mala do 5 min\u00fat stuhn\u00fa\u0165.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1705329627526\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><span class=\"ez-toc-section\" id=\"Aka_cokolada_je_na_temperovanie_najlepsia\"><\/span>Ak\u00e1 \u010dokol\u00e1da je na temperovanie najlep\u0161ia?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Na temperovanie \u010dokol\u00e1dy je najlep\u0161ia <a href=\"https:\/\/www.ochutnejorech.sk\/vyhledavani?q=belgick%C3%A1+%C4%8Dokol%C3%A1da\" data-type=\"link\" data-id=\"https:\/\/www.ochutnejorech.sk\/vyhledavani?q=belgick%C3%A1+%C4%8Dokol%C3%A1da\">belgick\u00e1 \u010dokol\u00e1da Callebaut<\/a>, ktor\u00e1 je obzvl\u00e1\u0161\u0165 vhodn\u00e1 na v\u00fdrobu pral\u00edn. Najjednoduch\u0161ie je temperovanie bielej \u010dokol\u00e1dy, najn\u00e1ro\u010dnej\u0161ie zas temperovanie horkej \u010dokol\u00e1dy.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Viete, na \u010do sl\u00fa\u017ei temperovanie \u010dokol\u00e1dy? Zistite, pre\u010do a ako sa \u010dokol\u00e1da temperuje. Bude sa v\u00e1m to hodi\u0165 pri v\u00fdrobe dom\u00e1cich praliniek.<\/p>\n","protected":false},"author":10,"featured_media":56263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","rank_math_title":"Ako spr\u00e1vne temperova\u0165 \u010dokol\u00e1du doma na pralinky","rank_math_description":"\u2705 \u010co znamen\u00e1 temperova\u0165 \u010dokol\u00e1du \u2705 Pre\u010do sa temperuje \u010dokol\u00e1da \u2705 Teploty pri temperovan\u00ed \u2705 Sp\u00f4soby temperovania \u010dokol\u00e1dy \u2705 Temperovanie na pralinky","rank_math_focus_keyword":"temperovanie \u010dokol\u00e1dy doma","rank_math_facebook_title":"Ako spr\u00e1vne temperova\u0165 \u010dokol\u00e1du doma nie len na pralinky","rank_math_facebook_description":"\u2705 \u010co znamen\u00e1 temperova\u0165 \u010dokol\u00e1du \u2705 Pre\u010do sa temperuje \u010dokol\u00e1da \u2705 Teploty pri temperovan\u00ed \u2705 Sp\u00f4soby temperovania \u010dokol\u00e1dy \u2705 Temperovanie na pralinky","rank_math_facebook_image":"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2024\/01\/temperovani-cokolady-doma.jpg","rank_math_twitter_title":"","rank_math_twitter_description":"","footnotes":""},"categories":[758],"tags":[],"class_list":["post-8506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty"],"featured_image_src":"https:\/\/oosk.wps.cz\/wp-content\/uploads\/2026\/04\/temperovani-cokolady-clean.jpg","author_info":{"display_name":"Ane\u017eka","author_link":"https:\/\/www.ochutnejorech.sk\/blog\/author\/anezka"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/posts\/8506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/comments?post=8506"}],"version-history":[{"count":5,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/posts\/8506\/revisions"}],"predecessor-version":[{"id":56603,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/posts\/8506\/revisions\/56603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/media\/56263"}],"wp:attachment":[{"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/media?parent=8506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/categories?post=8506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ochutnejorech.sk\/blog\/wp-json\/wp\/v2\/tags?post=8506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}