软心巧克力)

　　Chocolate Truffles (�心巧克力)
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　　��材料:
　　a 苦甜巧克力 200g(切碎,polo shirts sale,同�大小�碎�)
　　b (�物性)�奶油whipping cream/heavy cream 100g
　　c �姆酒 2大匙(或其余酒. 份量因人而�. 不喜�酒味太重者可用一大匙即可. 或加柳橙汁)
　　d 粗碎核桃 少�(普通可省略. 或用其他材料. 不加核果的�在室�中可进口即化)
　　表面资料: �糖可可粉 �量. / 巧克力 300g. 酒1~2大匙(可省略)/ 椰子�(�意)/
　　切碎核果 (�意)
　　做法:
　　1. 隔水加���奶油加�加入巧克力�拌至巧克力融化.(�度不要超�45度c. 或依包��明最低�度). 加入酒��. 放置一旁稍�. 加入核桃略拌.
　　2. 取磅蛋糕模型. 套上保�膜. �(1)倒入模中. 名义抹平. 等�後放入冰箱�冷藏�小�至凝固.
　　3. �(2)倒在�上. 切成16�.
　　4. a. 可直接�上�糖可可粉. 或�上碎核果或椰子�....需冷藏保留.
　　b. �巧克力切碎,monster beats tour by dr. dre, 隔水加�融化 300g碎巧克力. 参加酒�味(可省略). 分��(3)的�巧克力裹上一�熔化巧克力. 排在�上待�. 再放到冰箱冷藏隔夜.
　　---------
　　���巧克力[img]static/image/smiley/default/sad.gif[/img]须要巧克力�用模)
　　�上述剩�巧克力再度隔水加�至融化即可. 倒入巧克力模型中. 待�後放冰箱冰硬再掏出即可. (可室�保存).
　　KO�:
　　1.巧克力糊�部�度不可太高.�度�高��致油水分�. ��操作�度因�牌及品�而�.(有的�35度c左右..��越高�的巧克力操作�度越低). ... �量坚持在可融化的�度即可. 室��度不可�高.�20~25度c左右.
　　2. 加了�奶油的��最佳操作�度是18度c左右. �度太高或太低都有影�.
　　3. 脆皮�: 裹外�巧克力�要注意. 不要裹太久. �融化. 融化的材料�影��巧克力糊. 最好有�巧克力的工具. �次��工具. �老半天. �果�巧克力糊��了.
　　4. 那�用模子�的硬巧克力是当时做好的. �被��的糊影�到. 不�因�事先做�材料用掉了. 裹料�太少. 不太好裹.
　　5. 上面所应用的巧克力是个别廉价的巧克力做的. 已���,jimmy choo discount shoes, 不需要再『��』.若用���口巧克力要留神是否需要再��.
　　6. 用苦甜巧克力是�人爱好. 你可�用��. 若要下降苦甜水平可�局部份量改�不甜的巧克力取代

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