Como fazer ovo de Páscoa em casa? Veja 5 dicas de especialistas

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[{"selector":"#anim-197e9ce7-1ced-438a-8b0c-9bb2bd813feb","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-78b874a3-dd0e-4e35-ab84-3213941b761c","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-3fc48fd9-ce9a-42ff-8cd9-a4398269b5c1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8c0bbe90-15a9-432c-9416-5d65239005ba","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Escolha bem o chocolate A base de tudo começa na matéria-prima. Segundo a chef Rhaiza Zanetti, optar por um bom chocolate facilita todo o processo e impacta diretamente no sabor Instagram/Maré Chocolate

[{"selector":"#anim-a031bdee-0589-4fbc-b457-16f14f1c484a","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d9181a40-7b63-489c-b973-5f4280f7a594","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fc43e47b-4f8e-4256-9f6b-491e3080fe5d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-55ee2598-c372-43fa-88a2-705786908592","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8cc7f9aa-c945-4783-8c16-f905c5e83c5d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Entenda a importância da temperagem Se existe um ponto crítico no preparo, ele é a temperagem. Rhaiza sugere a técnica de adição: derreter cerca de dois terços do chocolate até 45°C e depois incorporar o restante, mexendo até baixar a temperatura e estabilizar Pexels/Anna Tarazevich

[{"selector":"#anim-1a4875dc-3ea8-49d4-bb07-0728a42bb5e8","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f6d55d9-a36b-4df0-a068-b6e62931cc74","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-dd1f8ec0-4cc0-4048-8ad0-a4a6bf4fb97f","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-46050820-c9b3-4265-b195-a1b400b25fa5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a392b684-32b5-4ca7-ab9d-c90ddcca1bfc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.514648210040342%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Atenção na moldagem e no desenforme Na hora de fazer a casca, limpar bem as formas é essencial. Depois de colocar o chocolate, é importante bater levemente a forma para eliminar bolhas de ar e retirar o excesso, garantindo uma espessura uniforme Pexels/Polina Zimmerman

[{"selector":"#anim-20c9d59f-93de-475c-ad93-95edf588774b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-baaf18ef-3952-45d4-9067-0f6b31149686","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-53123075-ce0f-4d21-a787-57965f06c4ac","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a977beda-5c76-4dd8-bca1-6d7fb57ace3e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7d6fa379-c8be-4907-8e1d-3a836fd26e04 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(17.626287095776412%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Recheios e finalização pedem equilíbrio Se a ideia for rechear, menos é mais. A chef Veronica Kim, da By Kim, recomenda evitar recheios muito líquidos, que podem comprometer a estrutura do ovo Pexels/poliana paliari

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