{"id":3807,"date":"2018-12-12T17:41:07","date_gmt":"2018-12-12T16:41:07","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/chuao-jhodairis-fondant-70\/"},"modified":"2023-10-26T14:14:02","modified_gmt":"2023-10-26T12:14:02","slug":"chuao-jhodairis-fondant-70","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/es\/2018\/12\/chuao-jhodairis-fondant-70\/","title":{"rendered":"Chuao, Jhodairis Fondant 70"},"content":{"rendered":"<p>Siempre se ha dicho que es el mejor cacao del mundo, s\u00ed, el primer y legendario Chuao, el \u00fanico cacao del mundo con certificaci\u00f3n de origen. Conozco a Sora (la presidenta de la cooperativa de Chuao) desde hace muchos a\u00f1os y, aunque ahora es su sobrino quien dirige la cooperativa, ellos siempre han sido los guardianes de los conocimientos sobre el manejo del cacao. No s\u00e9 si es realmente el mejor, desde luego es \u00fanico. Esta producci\u00f3n fue de 18 toneladas y tuve el honor de procesarla.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Siempre se ha dicho que es el mejor cacao del mundo, s\u00ed, el primer y legendario Chuao, el \u00fanico cacao del mundo con certificaci\u00f3n de origen. Conozco a Sora (la presidenta de la cooperativa de Chuao) desde hace muchos a\u00f1os y, aunque ahora es su sobrino quien dirige la cooperativa, ellos siempre han sido los [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[743,52,269],"tags":[885,667,811,812,270,729,265],"yst_prominent_words":[],"class_list":["post-3807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao-solidario","category-la-solidaridad-de-cacao","category-bean-to-bar-es","tag-cacao-venezolano","tag-chocolate-artesanal","tag-chocolate-en-piamonte","tag-consultoria-de-chocolate","tag-bean-to-bar-es","tag-fabrica-de-chocolate","tag-silvio-bessone-es"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/3807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/comments?post=3807"}],"version-history":[{"count":1,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/3807\/revisions"}],"predecessor-version":[{"id":4322,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/3807\/revisions\/4322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/media\/2068"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/media?parent=3807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/categories?post=3807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/tags?post=3807"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/yst_prominent_words?post=3807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}