Small House Cooking 蝸煮

 
成品: 30粒 (半圓形巧克力模具, 直徑2.7cm) 
For 30pcs (Chocolate Mould with 2.7cm Dia)
難度: 高級 (需要噴槍) 
Difficulty: Advance (need spray gun)
所需時間:1小時內
Cooking Time: within 1 hours

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/nuVgsnXDIXE

材料 – Ingredients:
巧克力外殼 Chocolate Shell: 
60g可可脂 Cocoa Butter - 
QS (適量) 油熔性食用色素 Oil Base food Color 
250g 黑/牛奶 調溫巧克力 Milk or Dark Couverture Chocolate

棉花糖Marshmallow
6g 魚賿片/明膠Gelatin Sheets
66g 熱情果果泥Passionfruit Puree
90g 白砂糖White Sugar
30g 葡萄糖粉Glucose Powder
30g 葡萄糖膠Glucose Liquid

QS (適量) 蜜餞日向夏蜜柑皮Candied Citrus Tamurana

做法 – Method:
巧克力外殼 Chocolate Shell: 
1. 少許可可脂 分別與不同色素混合。留下大份可可脂與白色混合。
   Mix the small amount of cocoa butter with different color. And most of butter with white color. 

2. 先在巧克力模上，刷上顏色。(需等第一層顏色乾透，才可刷上別一層)。
   Draw the color on the mould. (Draw the second layer when the first layer is totally dry out)

3. 最後用噴槍，噴上白色底色。
   Spray the white color with the spray gun. One layer after one. 

4. 把已調溫的巧克力倒入模具中，敲走氣泡。去除多餘巧克力。
   Pour the tempered Couverture Chocolate in. Knock for the air out. And remove the excess Chocolate. 

棉花糖內餡Marshmallow: 
1. 魚賿片/明膠先用冰水浸泡。
   Soak the gelatin in ice water. 

2. 葡萄糖膠加熱至微溫。
   Heat the Glucose Liquid.

3. 熱情果果泥加熱至沸騰，加入葡萄糖粉和白砂糖。混合直到糖熔化。關火，加入魚賿片/明膠，再混合。
   Boil the Passionfruit Puree. Add the White Sugar and Glucose Powder in. And mix.
Fire Off. Add the pre-soaked gelatin, and mix.  

4. 加入葡萄糖膠。高速打發至發白和拉絲狀。(溫度大約30-35度)
   Then the Glucose Liquid. Whip with high speed until ribbon consistence. (about 30-35’C)

5. (動作要快) 擠入巧克力外殼中，大約6-7成滿。
   (Fast) Pipe into Chocolate mold. About 60-70% Full.

6. 再放入剪碎的日向夏蜜柑。
   Place the Candied Citrus Tamurana in. 

封口 Closing:
1. 再把已調溫的巧克力倒入巧克力膠片上，薄薄刷開。放到巧克力模上。
   Pour the tempered Chocolate on the guitar sheet. Make into thin layer. Place on the mould. 

2. 用巧克力刀刷入。作為封口。
   Sealing it. 

3. 待凝固後(15-30分鍾)，去除膠片。敲出巧克力 。如果不行，放入雪櫃3-4分鍾。
   Wait 15-30mins. Peel off the guitar sheet. Unmold the chocolate. If cannot. Keep in fridge for 3-4 mins. And Redo again. 

完成 
Finished

參考影片 - Related Video: 
1. 技巧｜調溫巧克力方法 (Eng Sub) - All thing about Chocolate Tempering
https://youtu.be/nJkQF42IMSU 

2.  果醬教學｜蜜餞柑皮 日向夏蜜柑 神奇蜜柑 白色果皮都可食用?! 簡易 無焗爐 (Eng Sub) - Candied Citrus Tamurana White Peel Edible?
https://youtu.be/3V4H9fXRG6I

3. 甜品教學｜手工朱古力/手工巧克力 (紅莓/荔枝餡) (Eng Sub) - Chocolate Bonbons (Raspberry and Lychee Chocolate)
https://youtu.be/zpwi1QDQJ2M

4. 甜品｜手工巧克力2 無麩質, 免焗, 純素, 微甜(ENG Sub) Chocolate bonbons with dried fruit (no bake, gluten free, Vegan)
https://youtu.be/OMbhtcWx_Iw

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