200 LET A ST\u00c1LE P\u0158EKVAPUJE<\/p>\r\n
P\u0159esto, \u017ee \u010dokol\u00e1da je jednou ze z\u00e1kladn\u00edch surovin dezert\u016f a pou\u017e\u00edv\u00e1 se v cukr\u00e1\u0159stv\u00ed t\u00e9m\u011b\u0159 200 let,
\r\nneust\u00e1le se vyv\u00edj\u00ed, p\u0159ekvapuje nov\u00fdmi chut\u011bmi, barvami, slo\u017een\u00edm a aplikac\u00ed.
\r\nSt\u00e1le popul\u00e1rn\u011bj\u0161\u00ed jsou nap\u0159\u00edklad \u010dokol\u00e1dy zvan\u00e9 \u201epure\u201c nebo \u201ewhole fruit\u201c, kter\u00e9 jsou t\u00e9m\u011b\u0159 ze
\r\n100 % vyrobeny z\u00a0plodu kakaovn\u00edku! Kakaov\u00e1 hmota je dopln\u011bna cukry z\u00edskan\u00fdmi z du\u017einy kakaov\u00e9ho
\r\nplodu, co\u017e zaji\u0161\u0165uje jedine\u010dn\u00fd aromatick\u00fd profil oce\u0148ovan\u00fd cukr\u00e1\u0159i i spot\u0159ebiteli. Z\u00e1rove\u0148 jde o
\r\nprodukt, kter\u00fd pln\u011b zapad\u00e1 do udr\u017eiteln\u00e9ho cukr\u00e1\u0159stv\u00ed v trendu zero waste<\/p>\r\n
\r\nP\u0159ed 20 lety jsem se zamiloval do \u010dokol\u00e1dy a tato l\u00e1ska st\u00e1le trv\u00e1! Neust\u00e1le objevujeme nov\u00e9 druhy a
\r\nzp\u016fsoby vyu\u017eit\u00ed \u010dokol\u00e1dy. Novinkou na trhu jsou vegansk\u00e9 \u010dokol\u00e1dy s\u00a0chut\u00ed odpov\u00eddaj\u00edc\u00ed ml\u00e9\u010dn\u00e9 (nap\u0159.
\r\n\u010dokol\u00e1da NXT) nebo \u010dokol\u00e1da WholeFruit (nap\u0159. Evocao ), kter\u00e9 maj\u00ed skv\u011blou, v\u00fdraznou chu\u0165.
\r\nNepochybuji o tom, \u017ee tyto \u010dokol\u00e1dy v bl\u00edzk\u00e9 budoucnosti z\u00edskaj\u00ed na popularit\u011b.<\/p>\r\n
\r\n\u010cokol\u00e1dou se zab\u00fdv\u00e1m velmi dlouho a vn\u00edm\u00e1m ji jako p\u0159idanou hodnotu k chuti dezert\u016f-chu\u0165
\r\n\u010dokol\u00e1dy byla v\u017edy vysoce cen\u011bna. I kdy\u017e jde o drah\u00fd \u2013 a\u017e exkluzivn\u00ed \u2013 produkt, jsem optimista. Dobr\u00e1
\r\nkvalitn\u00ed \u010dokol\u00e1da a dezerty na n\u00ed zalo\u017een\u00e9 si v\u017edy ubr\u00e1n\u00ed svoji pozici na trhu.<\/p>\r\n
\r\n\u010cokol\u00e1da jako nositel um\u011bleck\u00e9ho sd\u011blen\u00ed z\u00edsk\u00e1v\u00e1 v\u00a0cukr\u00e1\u0159stv\u00ed popularitu a \u0161irokou z\u00e1kladnu
\r\nfanou\u0161k\u016f. Soci\u00e1ln\u00ed m\u00e9dia (v \u010dele s Instagramem a TikTokem ) propaguj\u00ed dal\u0161\u00ed d\u00edla Amauryho Guichona
\r\na dal\u0161\u00edch mistr\u016f \u010dokol\u00e1dy v takov\u00e9m m\u011b\u0159\u00edtku, \u017ee se do\u010dkal dokonce vlastn\u00ed show s n\u00e1zvem \u201eSchool of
\r\nChocolate\u201c (produkce Netflix) , ve kter\u00e9 m\u00e1 hlavn\u00ed roli.<\/p>\r\n
\r\n\u010cokol\u00e1da a um\u011bn\u00ed? Ano! V Lond\u00fdn\u011b jsem m\u011bl tu \u010dest sledovat a u\u010dit se od mistra Michaela Kwana jak
\r\n\u010dokol\u00e1dou vyjad\u0159ovat emoce a navazovat na danou p\u0159\u00edle\u017eitost. Pod jeho veden\u00edm jsem d\u011blal mal\u00e9
\r\n\u010dokol\u00e1dov\u00e9 skulptury, za kter\u00fdmi st\u00e1lo mnohem v\u00edc ne\u017e jen vynikaj\u00edc\u00ed chu\u0165 \u2013 \u0161lo o nositele
\r\num\u011bleck\u00e9ho odkazu na tal\u00ed\u0159i.<\/p>\r\n
\r\nD\u011bl\u00e1 mi radost, kdy\u017e vid\u00edm mlad\u00e9 cukr\u00e1\u0159e objevovat \u010dokol\u00e1du s v\u00e1\u0161n\u00ed, se kterou jsem ji j\u00e1 s\u00e1m p\u0159ed
\r\nl\u00e9ty objevoval. Sleduji \u010dokol\u00e1dov\u00e1 mistrovsk\u00e1 d\u00edla na soci\u00e1ln\u00edch s\u00edt\u00edch a moji spolupracovn\u00edci r\u00e1di
\r\nexperimentuj\u00ed s \u010dokol\u00e1dov\u00fdmi expon\u00e1ty nebo skulpturami! Je to samoz\u0159ejm\u011b drah\u00e1 a exkluzivn\u00ed<\/p>\r\n
surovina, mus\u00edte se s n\u00ed nau\u010dit pracovat, ale z\u00e1rove\u0148 d\u00e1v\u00e1 prostor pro skv\u011blou z\u00e1bavu, proto\u017ee
\r\n\u010dokol\u00e1da se d\u00e1 v\u017edy rozpustit a znovu pou\u017e\u00edt. M\u00e1me tud\u00ed\u017e komfort tvorby se surovinou, kter\u00e1
\r\nnep\u0159ich\u00e1z\u00ed vnive\u010d.<\/p>","protected":false},"excerpt":{"rendered":"
200 LET A ST\u00c1LE P\u0158EKVAPUJE P\u0159esto, \u017ee \u010dokol\u00e1da je jednou ze z\u00e1kladn\u00edch surovin dezert\u016f a pou\u017e\u00edv\u00e1 se v cukr\u00e1\u0159stv\u00ed t\u00e9m\u011b\u0159 […]<\/p>\n","protected":false},"author":5,"featured_media":13821,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-13811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=13811"}],"version-history":[{"count":1,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13811\/revisions"}],"predecessor-version":[{"id":13820,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/13811\/revisions\/13820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/13821"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=13811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=13811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=13811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}