关于这个食谱
亲手制作巧克力给自己所爱的人吧。试试调温巧克力，这个技巧是制作巧克力成功的关键 。
份量 : 40 颗
食谱配料:
• 调温巧克力70％
• 有色可可脂
• 百香果果泥
• 食用金粉
• 转化糖浆 (Trimoline®)
配料成分
百香果焦糖
50 ml 水
90 g 砂糖
15 g 转化糖浆 (Trimoline ®)
- - - - -
30 g 奶油
- - - - -
45 ml 鲜奶油
50 g 砂糖
30 g 百香果果泥
模具和上色涂料
20 g 有色可可脂（可有可无）
食用金粉
400 g 调温 巧克力 70 %
备注: 2 x 20 巧克力模具
制作方法
1. 百香果焦糖: 将水、90克糖和转化糖浆放入小锅。用小火，搅拌至糖溶解。转大火至沸腾。继续加热直到温度到达165℃，用烹调温度计测量或当糖浆呈现琥珀色的焦糖状。煮焦糖的同时，以小火温热鲜奶油、糖和百香果泥，放一旁待用。当焦糖达到所需温度时，先放入奶油搅拌，随后倒入温热的百香果鲜奶油以停止糖浆继续焦糖化。待冷; 倒入装有圆头的挤花袋。
2. 准备模具: 将工作台覆盖厚的塑料片或厚纸片。若想让巧克力上色，可在模型内刷上有色的可可脂并轻洒食用金粉。
3. 上色和填充模具: 调温巧克力。将调温好的巧克力装入配有圆头的挤花带并将巧克力挤入准备好的模型里。挤好后的模型在工作台面上轻敲以释放出多余的气泡，后翻面倒出多余的巧克力：每个模型内膜都应该覆盖一层巧克力。反拿模具，用刮刀在模具的表面上刮除残留的巧克力。模具的表面应清洁，无巧克力。放于室温下定型，约10分钟。将百香果焦糖酱挤到到每个模型的中心，并填到剩2毫米距离（距顶部），不可过满。冷藏20分钟，使其定型。最后挤上调温巧克力于上层将其密封。随后马上在模具上方盖上塑料片并用刮板刮拭表面以除去任何多余的巧克力，并使其表面光滑平整。放入冰箱定型约20分钟，或于室温下4小时。
4. 当巧克力已经定型，将模具倒扣，于工作台上轻轻拍打，取出完成的百香果巧克力。
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Passion fruit chocolate candies
To make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies.
Makes 40 chocolate candies
In this recipe:
• couverture chocolate 70 %
• colored cocoa butter
• passion fruit purée
• edible gold powder
• Trimoline®
Ingredients
Passion fruit caramel
50 ml water
90 g sugar
15 g Trimoline ® (inverted sugar)
- - - - -
30 g butter
- - - - -
45 ml whipping cream
50 g sugar
30 g passion fruit purée
Molds and coating
20 g colored cocoa butter (optional)
edible gold powder
400 g couverture chocolate 70 %
Note: 2 x 20 imprint polycarbonate chocolate molds
Method
1. Passion fruit caramel: Put the water, 90 g of sugar and the Trimoline® into a small saucepan over low heat, stirring until the sugar dissolves. Increase the heat and bring to a boil. Cook until the temperature reaches165°C on a cooking thermometer or an amber colored caramel is achieved. While the caramel is cooking, heat the cream, sugar and passion fruit purée to a simmer, set aside. Stop the caramel cooking by stirring in the butter, followed by the warm cream-sugar-passion fruit. Leave to cool; transfer to a pastry bag fitted with a round tip.
2. Prepare the molds: Cover the work surface with a sheet of acetate (thick plastic) or heavy florist paper. To color the chocolate candies, brush the chocolate mold imprints with colored cocoa butter and lightly sprinkle with edible gold powder.
3. Coating and filling the molds: Temper the couverture chocolate. Transfer tempered chocolate to a pastry bag fitted with a round tip and pipe chocolate into the prepared imprints. Tap the mold on the work surface to release air bubbles and invert to tip out excess chocolate: each imprint should be lined with a coating of chocolate. With the mold held upside down, remove the residual chocolate from the surface of the mold using a metal scraper. The top of the mold should be clean and free of chocolate. Leave at room temperature to set, about 10 minutes. Pipe passion fruit caramel into the center of each imprint and fill to 2 mm from the top (below the top) without touching the hardened molded chocolate edge. Refrigerate for 20 minutes to set. Pipe a layer of tempered chocolate over the centers to seal. Without delay, cover the mold with a sheet of plastic and wipe over the surface with a scraper to remove any surplus chocolate and obtain a smooth even cover. Leave to set in the refrigerator for 20 minutes or at room temperature for 4 hours.
4. When the chocolate is set, invert the mold and lightly tap it on the work surface to turn out the passion fruit chocolate candies.
To make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies.
Makes 40 chocolate candies
In this recipe:
• couverture chocolate 70 %
• colored cocoa butter
• passion fruit purée
• edible gold powder
• Trimoline®
Ingredients
Passion fruit caramel
50 ml water
90 g sugar
15 g Trimoline ® (inverted sugar)
- - - - -
30 g butter
- - - - -
45 ml whipping cream
50 g sugar
30 g passion fruit purée
Molds and coating
20 g colored cocoa butter (optional)
edible gold powder
400 g couverture chocolate 70 %
Note: 2 x 20 imprint polycarbonate chocolate molds
Method
1. Passion fruit caramel: Put the water, 90 g of sugar and the Trimoline® into a small saucepan over low heat, stirring until the sugar dissolves. Increase the heat and bring to a boil. Cook until the temperature reaches165°C on a cooking thermometer or an amber colored caramel is achieved. While the caramel is cooking, heat the cream, sugar and passion fruit purée to a simmer, set aside. Stop the caramel cooking by stirring in the butter, followed by the warm cream-sugar-passion fruit. Leave to cool; transfer to a pastry bag fitted with a round tip.
2. Prepare the molds: Cover the work surface with a sheet of acetate (thick plastic) or heavy florist paper. To color the chocolate candies, brush the chocolate mold imprints with colored cocoa butter and lightly sprinkle with edible gold powder.
3. Coating and filling the molds: Temper the couverture chocolate. Transfer tempered chocolate to a pastry bag fitted with a round tip and pipe chocolate into the prepared imprints. Tap the mold on the work surface to release air bubbles and invert to tip out excess chocolate: each imprint should be lined with a coating of chocolate. With the mold held upside down, remove the residual chocolate from the surface of the mold using a metal scraper. The top of the mold should be clean and free of chocolate. Leave at room temperature to set, about 10 minutes. Pipe passion fruit caramel into the center of each imprint and fill to 2 mm from the top (below the top) without touching the hardened molded chocolate edge. Refrigerate for 20 minutes to set. Pipe a layer of tempered chocolate over the centers to seal. Without delay, cover the mold with a sheet of plastic and wipe over the surface with a scraper to remove any surplus chocolate and obtain a smooth even cover. Leave to set in the refrigerator for 20 minutes or at room temperature for 4 hours.
4. When the chocolate is set, invert the mold and lightly tap it on the work surface to turn out the passion fruit chocolate candies.
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