{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"Johann Ruppen","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/johann-ruppenswissbaker-ch\/","title":"Une bi\u00e8re aux \u00e9clats de Porcelana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"dd4F2P14vO\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-biere-aux-eclats-de-porcelana\/\">Une bi\u00e8re aux \u00e9clats de Porcelana<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-biere-aux-eclats-de-porcelana\/embed\/#?secret=dd4F2P14vO\" width=\"600\" height=\"338\" title=\"&#8220;Une bi\u00e8re aux \u00e9clats de Porcelana&#8221; &#8212; SBC\" data-secret=\"dd4F2P14vO\" 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\/12\/chocolatestout_dsc07673_marcoschnyder-scaled.jpg","thumbnail_width":1365,"thumbnail_height":2048,"description":"En collaboration avec David Chocolatier \u00e0 Sierre (VS), Brasserie Valaisanne propose une bi\u00e8re Chocolate Stout en \u00e9dition limit\u00e9e, depuis novembre. Au d\u00e9but du processus de brassage, du gru\u00e9 du chocolatier valaisan est ajout\u00e9. \u00ab\u2009Il s\u2019agit d\u2019\u00e9clats de f\u00e8ves de Porcelana\u2009\u00bb, pr\u00e9cise David Pasquiet. Cultiv\u00e9es dans la r\u00e9gion p\u00e9ruvienne de Las Lomas, ces cabosses ont la particularit\u00e9 de contenir certaines f\u00e8ves [&hellip;]"}