{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"Simon Nussbaum","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/","title":"Le prix cach\u00e9 du chocolat de couverture","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wv6JrlAioy\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-prix-cache-du-chocolat-de-couverture\/\">Le prix cach\u00e9 du chocolat de couverture<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-prix-cache-du-chocolat-de-couverture\/embed\/#?secret=wv6JrlAioy\" width=\"600\" height=\"338\" title=\"&#8220;Le prix cach\u00e9 du chocolat de couverture&#8221; &#8212; SBC\" data-secret=\"wv6JrlAioy\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/01\/1_2-blog_joel_frei.jpg","thumbnail_width":1200,"thumbnail_height":712,"description":"Celui qui laisse fondre une praline dans sa bouche vit ici et maintenant. Et celui qui sait savourer ne consomme pas indiff\u00e9remment. Cette capacit\u00e9 peut donc nous prot\u00e9ger des exc\u00e8s qui vont \u00e0 l'encontre de la durabilit\u00e9. Le psychologue de l'environnement Marcel Hunecke l'a identifi\u00e9e comme une ressource psychique pouvant favoriser des styles de vie durables."}