dirty mind 意思的八卦，Yahoo名人娛樂都在討論

情人節將至，特意將九月時分享的松露朱古力食譜再次分享，有興趣的朋友可以一試！

松露朱古力成份主要是朱古力和淡忌廉，所以最好選用優質朱古力哦~

朱古力食譜 (三) --- 手作松露朱古力
Chocolate recipes (3) -- Handmade chocolate truffles

若想給朋友準備一份特别的禮物, 為什麼不給他送上自己親手製作的松露朱古力？ 松露朱古力質地柔軟、香濃幼滑、入口即溶, 一般只在高級朱古力店有售, 價格更不便宜. 但你知道, 只要你不怕被朱古力弄污一雙玉手, 它其實是很容易做的嗎？ 松露朱古力是甘納許(ganache)的一種, 最普遍的製法, 就是混合朱古力與淡忌廉(有時會加入牛油增加幼滑口感), 加味, 雪硬後搓成小球再沾上裝飾. 很簡單吧. 我們開始喔～

If you are looking for an unique gift for friends on a special occasion, why not surprise them with homemade chocolate truffles that are made with your own two hands? Truffles! Those treats that are smooth, silky, and melt-in-your-mouth! Those that are usually sold in high end chocolate stores at an unreasonably high price! But do you know that they are actually quite simple and fun to make? Well...yes, fun, if you don’t mind getting your hands dirty and full of chocolate smell... To make truffles, all you need is to create a ganache by combining chocolate and cream (and sometimes butter for a smoother mouthfeel), stir in optional flavorings, pop it into the fridge to let it firm up, shape it into balls, then roll the balls in cocoa powder or other garnishes. It’s just that easy so let’s get started!

EC的基本松露朱古力配方口訣是“1-2-10”, 意思是一份淡忌廉、兩份黑朱古力, 和10%朱古力重量的淡牛油. 例如75 g淡忌廉、150 g黑朱古力、15 g淡牛油或5安士淡忌廉、10安士黑朱古力、1安士淡牛油等. 有了這個容易記的公式, 你可以按需要做不同份量的松露朱古力了. 因為家中有小朋友, 所以EC的甜品甚少用酒. 今天介紹給大家是不含酒精成份的香橙味松露朱古力, 愛酒的可用君度橙酒代替橙油, 邊加邊試味至滿意為止！

My basic truffles formula is “1-2-10”, which translates to one part whipping cream, two parts dark chocolate, and unsalted butter that is 10% of the chocolate by weight. For instance, 75 g whipping cream, 150 g dark chocolate, 15 g unsalted butter or 5 oz. whipping cream, 10 oz. dark chocolate,1 oz unsalted butter. Once you remember this formula, you may make truffles in any quantity you wish. I usually exclude liqueur in my desserts as I have two young kids. You may replace orange oil with Cointreau for this recipe if you prefer. Just add and taste until you are happy with the flavor.

香橙松露朱古力 -- 無酒配方 (約22粒份量)
Non alcoholic orange dark chocolate truffles
(makes about 22)

材料 Ingredients:

優質黑朱古力(切細) Good quality dark chocolate, chopped 227 g
淡忌廉 Whipping cream 113 g
淡牛油 (切細) Unsalted butter, cut into small pieces 23 g
橙油 Orange oil 1 tsp
無糖可可粉、糖粉或其他裝飾 Unsweetened cocoa powder, powdered sugar, or coating of your choice

做法 Directions

1. 用磅量好材料. 朱古力(如用大磚)及牛油切碎備用
Weigh your ingredients, chop chocolate (if using the block type) and cut butter into small pieces and set aside.

2. 用微波爐將淡忌廉加熱至微滾(我家微波爐約需四十秒. 請自行調節時間. 用小鍋煮亦可). 將淡忌廉倒入朱古力碗中, 靜置兩分鐘待朱古力溶化
In a microwave-safe bowl, microwave whipping cream on high until it begins to bubble, about 30 to 40 seconds. Pour hot cream over chocolate pieces and let stand for 2 minutes until chocolate is melted.

3. 以橡皮刮刀拌勻淡忌廉及朱古力. 從中心點開始打小圈攪拌, 慢慢將淡忌廉及朱古力拌勻, 再將攪拌範圍向外擴大, 直至將所有淡忌廉融入朱古力. 若朱古力混合物尚有顆粒, 可將碗放入微波爐以中火(50%火力)每次加熱十五秒再攪拌, 直至朱古力完全溶掉
With a rubber spatula, gently stir cream and chocolate together in small circles. Begin at the center and work your way out in larger concentric circles. If you see chunks of chocolate, microwave the mixture on medium power in 15 second intervals then mix until chocolate is completely melted.

4. 加入牛油拌至順滑有光澤. 最後加入橙油拌勻. 基本甘納許(ganache)已完成
When mixture is smooth, stir in butter until shiny and smooth. Then stir in orange oil and mix well. This chocolate mixture is called a ganache.

用保鮮紙蓋着朱古力混合物表面, 放入雪櫃冷藏至凝固及半硬的狀態, 約2-3小時
Cover the mixture with plastic wrap and refrigerate until it is somewhat firm and scoopable, 2 to 3 hours.

5. 用小型雪糕勺或兩只湯匙將混合物舀出成為朱古力球, 放在墊了牛油紙的烤盤上. 再將朱古力球逐顆放在掌心快手滾圓. 朱古力的軟硬度是關鍵, 太軟會黏手(要放雪櫃再雪十分鐘), 太硬則難以搓成圓球(可放置室温五分鐘). 滾圓過程完成後, 若朱古力已開始變軟可先置雪櫃十分鐘.
***朱古力是會越搓越黏手的, 因手心的熱力會令朱古力溶化, 可以將手用凍水沖洗抹乾後才開始操作. EC不建議雙手沾可可粉防黏, 加入太多可可粉會影响朱古力本身的味道. EC寧可雙手多冲幾次凍水及花多點時間把朱古力放回雪櫃降温!
With a small ice-cream scoop or two spoons, spoon mixture onto a baking sheet lined with parchment paper. Roll mixture quickly into balls. Return truffles to the fridge again for 10 more minutes to let them firm up if they become too soft after you finish rolling. It is crucial to shape mixture when it is at the right consistency. Pop it back to the fridge for 10 minutes if it is too sticky and let it sit in room temperature for 5 minutes if it is too hard to shape. It takes me several times to shape the balls perfectly round as they will melt in your hand when you roll them. To avoid chocolate melting too fast, wash your hands with cold water and pat dry before operating. I don’t recommend coating hands in cocoa powder prior to rolling chocolate as adding too much cocoa powder will interfere with the chocolate’s genuine taste. I’d rather wash my hands more often and transfer chocolate in and out from the fridge.

6. 將裝飾(如無糖可可粉、糖粉、果仁碎、椰絲等)倒在小碟或碗中, 先把朱古力放在掌心搓幾秒, 再把朱古力均勻沾上一層薄薄的裝飾, 然後放入密實合置雪櫃下格保存. 食用時將松露朱古力從雪櫃取出, 放置室温約十五至二十分鐘後可供食用
Place coatings (sifted cocoa powder, powdered sugar, toasted nuts, shredded coconut, and etc) in shallow plates or bowls. Roll truffle in your hands for a few seconds to soften it, then roll it in coating. Keep truffles in an airtight container and store them in the fridge. Let stand at room temperature for 15 to 20 minutes before serving.

註：
由於松露朱古力的主要成份是朱古力, 所以朱古力的品質直接決定了成品的味道. EC會建議大家使用能力範圍負擔得起的優質朱古力. EC用Lindt Piccoli 苦甜調温朱古力
Try using the best dark chocolate you can afford. Premium chocolate gives the best taste. I use Lindt Piccoli bittersweet couverture chocolate.

(圖片上至下)六款不同裝飾的手作松露朱古力 ：無糖可可粉, 白朱古力碎, 好立克粉, 糖粉, 旺旺雪餅碎, 烤香腰果碎
Shown in picture: Handmade chocolate truffles in six different coatings: unsweetened cocoa powder, shaved white chocolate, Holick powder, powdered sugar, crushed rice crackers, roasted cashew pieces.

Recipe adapted from this video tutorial:
https://www.youtube.com/watch?v=4YlD7vz0HOo

進入俄羅斯 Entering Russia

6月4日中午，終於來到了這一刻，準備要進入戰鬥民族的國度了！從滿洲里出發時還是有些擔心，倒不是因為怕戰鬥民族會把我吃掉，而是因為這次又要用一張不正常的證件（世界盃觀賽者ID）入境一個新的國家了，而且還是在開放觀賽者免簽入境的第一天，入境官員大概還沒碰過我這種案例，誰知道會被如何刁難？尤其在我到達巴士站、發現全車只有我一個人是遊客的時候就更加緊張。

結果過關意外順利，比兩個禮拜前從吉爾吉斯入境中國時要順利的多。中國方的出境十分快速，而俄羅斯方的入境官員的確是對著我的護照和世界盃觀賽ID多看了幾眼，但也沒問什麼問題，5分鐘後我的護照上就被蓋了俄羅斯的入境章了，之後移民官還熱情的說了一句我聽不懂的俄文，大概是歡迎我來到俄羅斯的意思吧！

滿洲里和後貝加爾（俄羅斯境內第一個小鎮）相隔不到10公里，來往兩邊的客運班車每天有好幾班，為的不是像我這種遊客，而是眾多在兩國之間拉貨的商人們。一上車，看到的是貨物比人還多的景象，各種形狀顏色的箱子都有，從香煙到嬰兒車無所不包。在這波大多數是俄羅斯人的人潮裡，幸運的碰到了兩位固定兩國跑的中國人，一位去俄羅斯拉貨的大叔，和一位在俄羅斯城市赤塔賣電子產品的大姐，他們先後像天使一樣出現在我身邊，解釋我不清楚的俄文問題，還帶我下車一路走到火車站，搞的我最後連路都不用認了，感謝貴人相助 :)

相較於滿洲里，後貝加爾是比較蕭條的一個小鎮，泥土路、木造平房、前不著村後不著店，加上那天天氣不好，俄羅斯給我的第一印象是憂鬱的，就如同我過去對它的刻板印象一樣。在這樣陰沉的天氣中我來到了後貝加爾車站，搭上了傳說中的西伯利亞大鐵路，期待未來幾天能夠見到這個國家不同的面貌。

Taiwaneses gave Russians a nickname: the people of wars, and June 4 was the day when I entered their territory. I was a bit nervous - not because the fear of being killed and eaten by them, but because again I was holding an unusual document: the world cup FAN ID, which can be used during the game season to enter the country without a visa. June 4 was the first day for game attendees to enter, and I was worried that the immigration officers would not understand what the rule is.

It turned out to be surprisingly smooth, even smoother than my entry to China two weeks ago. Exit from China went very quickly, and entry to Russia was also instant. The officer did spend a bit more time to look at my passport and FAN ID, but before I had to answer any question, I got the entry stamp on my passport. The officer also warmly said a Russian sentence that I didn't understand, but I guess it was to welcome me to Russia.

There are multiple buses a day between the Chinese city Manzhouli and the Russian town Zabaikalsk, but those bus are not for tourists like me. Instead, they are for people to trade goods between the countries regularly. As I stepped into the bus, there was more stock than passengers, among who I was the only tourist. Thankfully, two angels helped me on the way - one Chinese dude who trades products between two countries, and one Chinese lady who has been selling electronics in Chita, Russia for 8 years. The former translated Russian questions that I did understand, and the latter guided me to the train station. I went through the whole trip without thinking of where to go. Felt really grateful for their help.

Compared to Manzhouli, Zabaikalsk is much less developed. Dirty roads, wooden flat houses, lack of business, plus the bad weather that day, made the first glance of the country rather depressing, just like its stereotype in my mind. In this gloomy atmosphere, I boarded a Trans-Siberian railway train, hoping to see different facets of this nation.