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軟心咖啡朱古力 (Soft Coffee Chocolate)



成份:

淡忌廉  40克
即溶咖啡粉    2克
黑朱古力  50克
牛油(已放軟)  10克
咖啡酒  5克

步驟:

朱古力殼做法:
1. 將黑朱古力切碎(預留2、3塊待用),放在鋼器具中,於熱水上座溶,控制水溫至60-70℃。
2. 溶化後調低火力至50-55℃,立即將整盤朱古力取離熱水。
3. 將2、3塊黑朱古力放入朱古力溶液中,攪拌至27-28℃。
4. 取出盤中未溶的黑朱古力,整盤再座於熱水至31℃。
5. 把黑朱古力倒入朱古力模中,用匙羹在每格輕輕轉一圈,使空氣溢出。
6. 反轉朱古力模倒去過量的黑朱古力,用抹刀快速刮平,再將朱古力模反轉放在紙上5-10分鐘便成。

朱古力軟心做法:
1. 將淡忌廉煮滾至起泡,加入即溶咖啡粉拌勻。
2. 撞入黑朱古力1分鐘後攪勻,拌入軟牛油,最後加咖啡酒拌勻放入唧袋,唧入已冷卻的朱古力殼中。10分鐘後,待軟心朱古力凝固,再將盤中的黑朱古力加熱至31℃,倒在模中,用抹刀快速刮平,放入雪櫃20分鐘即成。



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