Ganache-Filled & Nut-Filled Chocolates 自製軟心及果仁朱古力

Chocolate making is not too hard at all. If you are a beginner, it can be done with a chocolate mold along with some good quality compound chocolates. If you want to get fancy, go get some real chocolate or even couverture chocolate and temper it yourself with the help of a digital thermometer. Couverture chocolate is a high quality chocolate that contains extra cocoa butter. The crystals in cocoa butter will form into one of the six types when melted and cooled. By tempering the chocolate (which is a process of melting, cooling and reheating the chocolate), your are breaking down the crystals (especially the Beta crystals) and reforming them. Tempered chocolate is glossy, has a higher melting point and snaps when you bite into it. Chocolate Alchemy has a really good article that explains and illustrates what tempering is and you can read about it here.
在家自己倒模製作朱古力實在不太難，初學者只要購買朱古力模及優質免調溫朱古力便可，再進深一點的話可買真正的朱古力甚至調溫朱古力，使用溫度計自己進行調溫。調溫朱古力是含有更多可可脂的優質朱古力，可可脂有六種結晶，當融化後凝固時會有不同排列，透過調溫方法(即將朱古力融化、降溫並再次升溫)可將結晶體(尤其是卵磷脂)重新排列，調溫後的朱古力表面帶有光澤，於室溫下不易融化，咬下去時有清脆的聲音，有關更多朱古力調温知識可參考Chocolate Alchemy內這篇英文文章。

I am sharing with you how I tempered my chocolates. There are several ways to temper chocolate and what I used was referred to as the “seeding method“. Milk, dark and white chocolates have different sets of melting, cooling and working temperatures so please temper your chocolate according to instructions for the type of chocolate you get.
今天EC準備分享調溫方法，調溫方法有好幾種，EC用的是“種子法”，黑朱古力、牛奶朱古力和白朱古力均有不同的融化、冷卻及操作温度，所以EC建議參照包裝上的指示進行調溫。

I’ve made two types of molded chocolate, the nut-filled ones (which are easier) and the ganache-filled ones. The ganache-filled ones require a little bit more preparation but it’s all worth it. Use the best quality chocolate made with real cocoa butter (preferably couverture chocolate as it does make a difference) and make some for the ones you love on Valentine’s Day!
EC在此介紹兩款朱古力製法，分別是果仁朱古力及軟心朱古力。果仁朱古力製作比較簡單，軟心朱古力則要先做朱古力殼，是多了一點工夫，可是EC絕對覺得值得！EC建議使用高品質、含可可脂成份的朱古力(最好是調溫朱古力，一分錢一分貨哦~)。情人節快到了，自己動手做些朱古力送給喜愛的人吧！

Ganache-Filled & Nut-Filled Chocolates
自製軟心及果仁朱古力

For two polycarbonate molds (45 to 48 pieces)
兩個朱古力硬膠模份量(45至48塊)

Ingredients

For the Ganache-Filled Chocolates

For the Dark Chocolate Shell
300 g dark couverture chocolate (I used Lindt Piccoli Bittersweet Couverture Chocolate)

For the Ganache Filling
80 g dark couverture chocolate, chopped
80 g whipping cream
8 g unsalted butter, softened

For the Nut-Filled Chocolates

300 g dark couverture chocolate
24 roasted nuts (I used cashews)

材料

軟心朱古力

黑朱古力外殼
調溫黑朱古力 300克 (EC用Lindt Piccoli苦甜調溫朱古力)

朱古力軟心
調溫黑朱古力(切碎) 80克
淡忌廉 80克
無鹽牛油(放軟) 8克

果仁朱古力

調溫黑朱古力 300克
烤香果仁(EC用腰果) 24粒

Directions 做法

Tempering the Dark Chocolate 黑朱古力調溫方法
Place 3/4 of the chocolate into a mixing bowl. Chop the remaining seeding chocolate and set aside.
將3/4朱古力放入鋼盆，把餘下的1/4“種子朱古力“切碎備用。

Place the bowl of chocolate over a pot of simmering water until the chocolate is almost completely melted. Remove from heat and use the residual heat to melt the remaining chocolate bits. The temperature of the chocolate should be between 113-118°F/45-48°C.
鋼盆內的朱古力隔水小火加熱至朱古力差不多完全融化後離火，利用餘溫融化餘下朱古力，此時溫度約113-118°F/45-48°C 。

Add the seeding chocolate into the melted chocolate in batches and add more chocolate only after the chocolate has melted. Stir continuously until the chocolate is between 81-82°F/27-28°C (it will start to thicken a bit).
分次倒入種子朱古力，必需攪拌至朱古力完全融化後才加入第二次，繼續攪拌直至溫度冷卻至81-82°F/27-28°C，朱古力漿會變得濃稠。

Re-warm chocolate over a pot of warm water to 88-89°F/31-32°C. To test whether the chocolate is in temper, dip a knife into the chocolate and place it in the refrigerator. If it hardens and becomes shiny within a few minutes, it is properly tempered. Maintain this temperature range while molding. Do not let the temperature go over 90°F/32°C or the chocolate will lose its temper and you will need to start all over again.
鋼盆重新坐暖水讓朱古力漿溫度升至88-89°F/31-32°C後可開始操作，以刀尖沾少量朱古力漿放入雪櫃冷藏，若朱古力在數分鐘內凝固成帶光澤的硬塊則代表調溫成功，操作時盡量保持此溫度，切勿讓溫度超過90°F/32°C，否則要重新調溫了！

White chocolate has a different sets of melting, cooling and working temperatures which are 113-122°F/45-50˚C, 79-81°F/26-27˚C, and 86°F/30˚C respectively according to the instructions printed on the back of my couverture chocolate package.
白朱古力有另一組融化、降溫與操作溫度，根據EC家中調溫朱古力包裝袋上的指示，這組溫度分別是113-122°F/45-50˚C, 79-81°F/26-27˚C, 及 86°F/30˚C。。

For the Ganache-filled Chocolates 軟心朱古力

For the Ganache Filling 朱古力軟心
Heat whipping cream in a saucepan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Let cool to room temperature before using.
將淡忌廉倒入小鍋中小火煮至邊緣冒泡後(用微波爐加熱亦可) 撞入朱古力碎中，靜置兩分鐘後以膠刮攪拌至朱古力完全融化，加入放軟牛油拌至順滑有光澤，放涼到室溫後便可使用。

For the Dark Chocolate Shell 黑朱古力外殼
Temper the chocolate according to the above instructions and fill each mold cavity with chocolate. Scrape off excess chocolate with an offset spatula. Tap the mold on the countertop several times to remove any air bubbles. Let chocolate set up for 1 to 2 minutes then pour excess chocolate back into the mixing bowl. Flip mold upside down over a piece of parchment paper for one minute and let excess chocolate drip out. Chill mold in the refrigerator for 10 minutes until the shell hardens.
依照以上做法進行調溫後把朱古力漿填滿模格，用抹刀清理並刮去模上的朱古力漿，將模往枱上輕拍讓空氣跑到頂部，静置一至兩分鐘後將朱古力漿倒回鋼盆中，反轉朱古力模放在牛油紙上一分鐘讓剩餘朱古力漿滴出，將模放入雪櫃冷藏十分鐘至凝固成為朱古力外殼。

Fill pastry bag with room temperature ganache then cut off a small corner. Pipe ganache into each shell until about 4/5 full. Tap mold against the counter to remove any air bubbles. Place mold back in the refrigerator for 5 minutes or until set up slightly.
將室溫的朱古力軟心放入唧袋，剪掉一角，將軟心注入朱古力殼中至八分滿，將模往枱上輕拍讓空氣跑到頂部，放回雪櫃5分鐘讓軟心稍為凝固。

Remove mold from the refrigerator and re-warm chocolate to the correct working temperature. If the chocolate hardens you will need to re-temper it. Spoon chocolate over the ganache to fill the top. Tap the mold against the countertop to remove any air bubbles. Remove excess chocolate with an offset spatula. Return mold to the refrigerator for about 15 minutes or until the chocolate has shrunk away from the sides of mold.
從雪櫃取出朱古力模，如有需要可重新將鋼盆內的朱古力漿暖至操作溫度，若朱古力漿已凝固變硬則需要重新調溫，將朱古力漿倒入模中填滿模格後往枱上輕拍讓空氣跑到頂部，用抹刀清理並刮去模上的朱古力漿，放進雪櫃15分鐘至凝固或朱古力抽離模邊。

To unmold, turn the mold upside down and tap it against the counter top.
脫模時只需將朱古力模反轉往枱上使勁地拍，朱古力便會自動掉出。

For Nut-Filled Chocolates 果仁朱古力
Temper the chocolate according to the above instructions and fill each mold cavity with chocolate to 3/4 full. Drop a piece of nut into each cavity, making sure the nut does not touch the mold. Fill rest of the cavity with chocolate until it reaches all the way to the top. Tap the mold against the countertop to remove any air bubbles. Scrape excess chocolate from the mold with an offset spatula. Return mold to the refrigerator for about 15 to 20 minutes or until the chocolate has shrunk away from the sides of mold.
依照以上做法進行調溫，把朱古力漿倒入模格中至七、八分滿，放入烤香果仁(果仁不能碰到模邊)，繼續倒入朱古力漿將模格填滿後往枱子輕拍讓空氣跑到頂部，用抹刀清理並刮去模上多餘的朱古力漿，放進雪櫃15至20分鐘至凝固或朱古力抽離模邊。

To unmold, turn the mold upside down and tap it against the countertop.
脫模時只需將朱古力模反轉往枱上使勁地拍，朱古力便會自動掉出。