星期一, 2月 01, 2010

松露巧克力食譜 - ROBERT LINXE

巧克力之神 Rbert Linxe 製作松露巧克力使用的食譜。

看"巧克力千年傳奇"才知道這號人物,書上也有一個描寫製作一款名為"弄臣"的巧克力的段落,書上寫的比較生動,而且透露出製作巧克力專業的一面。這本書也很厲害,2000年出版,現在已經絕版,想買也買不到。

網路上節錄下來的食譜 [LINK]
  • 11 oz Valrhona chocolate (56% cacao)
  • 2/3 cup heavy cream
  • Valrhona cocoa powder for dusting


  • Finely chop 8 ounces of the chocolate and put in a bowl.


  • Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times—he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.


  • Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.


  • Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.


  • Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.


  • Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.


  • Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cocoa. Shake truffles in a sieve to eliminate excess cocoa. Store truffles in the fridge.

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