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  2. Ruby Cabosse Praline - Rosé Champagne

黑巧克力淋面

如何从零开始制作完美的自制黑巧克力淋面?使用这份配方可以制作出可口的黑巧克力淋面,如同镜面般光洁,色泽较深,巧克力口感浓郁。加热到35°C后,可以轻松地厚涂在西点上,不会流走。记得要涂在冷冻的西点上。我们的大厨推荐使用类似n° 811配方这样拥有三滴水流动性(????????????)的Finest Belgian Chocolate,以实现完美的成品效果。 这种淋面可以在冰箱中储存一周左右。

配方

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 黑巧克力淋面

黑巧克力淋面

配料 配料
  • 106g
    水
  • 213g
    砂糖
  • 213g
    葡萄糖浆 DE 40
混合并加热至105°C。
  • 213g
    811NV
  • 142g
    加糖浓缩牛奶
  • 113g
    明胶块
将沸腾混合物倒在顶部并用棒式搅拌器乳化。 静置24小时,在30°C下使用。

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