{"id":1215,"date":"2017-05-05T09:00:07","date_gmt":"2017-05-05T12:00:07","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=1215"},"modified":"2017-05-04T18:08:03","modified_gmt":"2017-05-04T21:08:03","slug":"conheca-historia-da-chocolatiere-renata-diniz","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/conheca-historia-da-chocolatiere-renata-diniz\/","title":{"rendered":"Conhe\u00e7a a hist\u00f3ria da chocolati\u00e8re Renata Diniz"},"content":{"rendered":"<p>N\u00e3o foi f\u00e1cil para Renata Diniz, especialista em direito tribut\u00e1rio, largar a profiss\u00e3o bem-sucedida num grande escrit\u00f3rio de advocacia de S\u00e3o Paulo, para fazer doces. Aos 35 anos, abandonou a banca, fez cursos de gastronomia em Campinas durante dois anos, e veio para Bras\u00edlia, onde montou um buf\u00ea que h\u00e1 tr\u00eas anos oferece sobremesas para restaurantes, bistr\u00f4s e outros buf\u00eas. Em janeiro, ela abriu a Renata Diniz Chocolatier, a pr\u00f3pria confeitaria na 410 Sul, Bloco C, loja 5 e esta semana assinou contrato com a Inframerica para fornecer doces \u00e0 sala VIP do Aeroporto JK.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792.jpg\" rel=\"attachment wp-att-1217\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1217\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792.jpg\" alt=\"CBNFOT010520171792\" width=\"800\" height=\"532\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792-300x200.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792-768x511.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792-550x366.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBNFOT010520171792-230x153.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>\u201cFoi a decis\u00e3o mais dif\u00edcil da minha vida e a mais acertada tamb\u00e9m. Hoje, trabalho com o que eu amo. Para mim, a confeitaria \u00e9 t\u00e3o prazerosa que n\u00e3o parece trabalho e, sim, uma terapia\u201d, declara a chef p\u00e2tissi\u00e8re, que conquistou pr\u00eamios importantes. Obteve o primeiro lugar no Interiga (Instituto de Gastronomia da Am\u00e9rica) S\u00e3o Paulo e o terceiro, no nacional, em 2012.<\/p>\n<h2>Frutas brasileiras no Itamaraty<\/h2>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785.jpg\" rel=\"attachment wp-att-1218\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1218\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785.jpg\" alt=\"Liana Sabo. Doces da Renata Diniz Chocolatier.\" width=\"800\" height=\"600\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785-300x225.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785-768x576.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785-550x413.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171785-230x173.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Entrar na Renata Diniz Chocolatier \u00e9 como um sonho. Tudo \u00e9 bonito, impecavelmente arrumado e cheira bem. \u00c9 nesse cen\u00e1rio que ela recebe as noivas para escolherem os doces das bodas. O menu re\u00fane mais de 30 tipos de doces finos, diversas op\u00e7\u00f5es de tortas, minitortas e verrines, al\u00e9m de bolos especiais para festas. H\u00e1 uma grande variedade de maquetes para casamentos.<\/p>\n<p>Bombom de morango com champanhe \u00e9 um dos doces que fazem o maior sucesso, al\u00e9m do brownie bem-casado, do cr\u00e8me br\u00fbl\u00e9e e das verrines de chocolate belga. \u201cNossa produ\u00e7\u00e3o \u00e9 toda artesanal, eu tenho o controle de tudo, desde a sele\u00e7\u00e3o dos produtos at\u00e9 a finaliza\u00e7\u00e3o dos doces e tamb\u00e9m da qualidade\u201d, explica Renata, respons\u00e1vel pela confec\u00e7\u00e3o de sobremesas dos almo\u00e7os e jantares oferecidos no Itamaraty.<\/p>\n<p>No Pal\u00e1cio dos Arcos, como \u00e9 o nome do edif\u00edcio-sede da chancelaria brasileira, os doces mais pedidos s\u00e3o de frutas tropicais, como compota de mam\u00e3o verde, goiaba, musses de cupua\u00e7u e de manga, al\u00e9m do pav\u00ea de brigadeiro belga e do papo de anjo com baba de mo\u00e7a.<\/p>\n<h2>Harmoniza com o qu\u00ea?<\/h2>\n<figure id=\"attachment_1219\" aria-describedby=\"caption-attachment-1219\" style=\"width: 600px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862.jpg\" rel=\"attachment wp-att-1219\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1219\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862.jpg\" alt=\"Liana Sabo. Rog\u00e9rio Santos e Renata Diniz.\" width=\"600\" height=\"800\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862.jpg 600w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862-225x300.jpg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862-550x733.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171787-e1493931932862-230x307.jpg 230w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-1219\" class=\"wp-caption-text\">Liana Sabo. Rog\u00e9rio Santos e Renata Diniz.<\/figcaption><\/figure>\n<p>Um dos diferenciais da casa \u00e9 proporcionar degusta\u00e7\u00e3o de doces harmonizados com bebida. Para isso, Renata fez parceria com a vin\u00edcola ga\u00facha Perini, representada na cidade pelo sommelier Rog\u00e9rio Santos. \u00c9 ele quem comanda a prova na qual as noivas decidem o que servir em seu casamento. \u201cA harmoniza\u00e7\u00e3o se faz por contraste ou por semelhan\u00e7a\u201d, ensina Rog\u00e9rio.<\/p>\n<p>Por exemplo: o Prosecco vai muito bem com o camafeu de nozes; o Moscatel ros\u00e9 Aquarela com os minibolos red velvet, enquanto o vinho branco licoroso \u00c9den casa com a trufa de chocolate. Na confeitaria, voc\u00ea apenas experimenta os sabores porque os doces s\u00e3o vendidos por encomenda. Assim, se quiser homenagear a m\u00e3e no dia 14, ter\u00e1 chance de pedir antes, ou ent\u00e3o, poder\u00e1 adquirir algumas unidades produzidas pela chef na Padaria da Corte, que fica abaixo da loja. Telefone: 99605-7778.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786.jpg\" rel=\"attachment wp-att-1220\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1220\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786.jpg\" alt=\"Liana Sabo. Vinhos da Renata Diniz Chocolatier. Harmoniza\u00e7\u00e3o com docinhos.\" width=\"800\" height=\"600\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786-300x225.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786-768x576.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786-550x413.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2017\/05\/CBPFOT010520171786-230x173.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e3o foi f\u00e1cil para Renata Diniz, especialista em direito tribut\u00e1rio, largar a profiss\u00e3o bem-sucedida num grande escrit\u00f3rio de advocacia de S\u00e3o Paulo, para fazer doces. Aos 35 anos, abandonou a banca, fez cursos de gastronomia em Campinas durante dois anos, e veio para Bras\u00edlia, onde montou um buf\u00ea que h\u00e1 tr\u00eas anos oferece sobremesas para restaurantes, bistr\u00f4s e outros buf\u00eas. [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":1216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Conhe\u00e7a a hist\u00f3ria da chocolati\u00e8re Renata Diniz - Liana Sabo<\/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:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/conheca-historia-da-chocolatiere-renata-diniz\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conhe\u00e7a a hist\u00f3ria da chocolati\u00e8re Renata Diniz - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"N\u00e3o foi f\u00e1cil para Renata Diniz, especialista em direito tribut\u00e1rio, largar a profiss\u00e3o bem-sucedida num grande escrit\u00f3rio de advocacia de S\u00e3o Paulo, para fazer doces. Aos 35 anos, abandonou a banca, fez cursos de gastronomia em Campinas durante dois anos, e veio para Bras\u00edlia, onde montou um buf\u00ea que h\u00e1 tr\u00eas anos oferece sobremesas para restaurantes, bistr\u00f4s e outros buf\u00eas. 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Aos 35 anos, abandonou a banca, fez cursos de gastronomia em Campinas durante dois anos, e veio para Bras\u00edlia, onde montou um buf\u00ea que h\u00e1 tr\u00eas anos oferece sobremesas para restaurantes, bistr\u00f4s e outros buf\u00eas. 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