{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"iUXZSodKPk\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-produit-de-haute-chocolaterie\/\">\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-produit-de-haute-chocolaterie\/embed\/#?secret=iUXZSodKPk\" width=\"600\" height=\"338\" title=\"&#8220;\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb&#8221; &#8212; SBC\" data-secret=\"iUXZSodKPk\" 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\/2022\/04\/csm_orunesu_fornerod_62c78126ef.jpg","thumbnail_width":800,"thumbnail_height":533,"description":"A Morges (VD), G\u00e9rard Fornerod a cr\u00e9\u00e9 la premi\u00e8re plaque suisse de chocolat au lait d\u2019\u00e2nesse. Le confiseur s\u2019est alli\u00e9 \u00e0 Pierluigi Christophe Orunesu, d\u2019Eurolactis, pour proposer cette sp\u00e9cialit\u00e9 d\u2019exception qu\u2019il confectionne dans son laboratoire de la Grand-Rue, autrefois appel\u00e9e\u2026 le Quartier des \u00e2nes. Dans le commerce de G\u00e9rard Fornerod, la nouvelle cr\u00e9ation du confiseur morgien se pare d\u2019un luxueux [&hellip;]"}