Red heart rum chocolate 红心朗姆酒巧克力

lalayouli (36)in #food • 7 years ago (edited)

First, heat the cocoa butter with small fire to melt, maintain at about 35 degrees, add the white oil soluble pigment, and turn the cocoa butter into white
首先用小火将可可脂加热融化,维持在35度左右，将白色的油溶性色素加入，将可可脂调成白色
Wipe with a clean cotton ball will die, and to ensure that the mould dry, no water, with a hard brush (toothbrush) in step 1 white cocoa butter into the mold, make the effect, put aside
用干净的棉球将模具擦拭干净，确保模具内干涩，没有水汽，用硬质毛刷（牙刷）将步骤1中的白色可可脂弹入模具之中，做出效果，放置一旁备用
Melt the other cocoa butter, add the red oil soluble pigment to the red, and spray into the mold with a spray gun to form a red cocoa butter shell
将另一份可可脂加热融化，加入红色的油溶性色素调成红色，用喷枪喷入模具之中，形成一层红色的可可脂外壳
Remove excess cocoa butter from the surface of the mold with chocolate and set aside
用巧克力调温铲将模具表面多余的可可脂铲掉，放置一旁备用
Heat the temperature of the dark chocolate to about 45 degrees and melt it. Add a little new chocolate, stir to cool it to 27 degrees, and then return to about 32 degrees. Pour the hot chocolate into the mould, shake the mould to remove the bubbles, and then reverse the mould, shovel the extra chocolate and set aside to wait for the chocolate shell to solidify
将调温用黑巧克力加热至45度左右，使其融化；加入少许新的巧克力，搅拌使其降温至27度，再回温至32度左右使用。将调温好的巧克力灌入模具之中，轻震模具以排除气泡，倒扣模具，将多余的巧克力铲出，放置一旁备用，等待巧克力壳凝固

6.Melt the filling with dark chocolate and set aside
将夹馅用黑巧克力隔水融化，放置一旁备用

7.Boil the cream, salt, and glucose in a milk pan, and pour it into the chocolate paste of step 6. Mix the two together
将淡奶油、食盐、葡萄糖混合倒入奶锅中煮沸，趁热冲入到步骤6的巧克力糊中，将二者混合拌匀

When the mixture in step 7 cools to about 35 to 38 degrees, add the softened unsalted butter and stir until the butter is completely melted. Add the rum and mix well, and the rum ganache can be made
待步骤7中的混合物降温至35-38度左右时，将软化的无盐黄油加入，搅拌至黄油完全融化，加入朗姆酒拌匀，朗姆酒甘纳许即可制成

9.Fill the bag with ganache, and squeeze into the chocolate shell for about 8 minutes, and then leave it at room temperature to harden and harden
将做好的朗姆酒甘纳许填入裱花袋中，挤入巧克力壳中约8分满，于室温处放至甘纳许凝固变硬