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。
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黑巧克力淋面
配料: 黑巧克力淋面
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106 g水
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213 g砂糖
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213 g葡萄糖浆 DE 40
准备工作: 黑巧克力淋面
混合并加热至105°C。
配料: 黑巧克力淋面
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213 g
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142 g加糖浓缩牛奶
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113 g明胶块
准备工作: 黑巧克力淋面
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。
Comments
提交人 Andrew McKinley 关于 Tue, 12/30/2025 - 19:53
Thank you for this recipe. Can you describe the gelatine mass? Ratio, strength?
提交人 Andrew McKinley 关于 Tue, 12/30/2025 - 21:50
In reply to Thank you for this recipe… by Andrew McKinley
I should mention that all I have access to here in rural Manitoba is Knox gelatine. Also, would love a dairy-free option. Thank you!
提交人 Miranda K - Ch… 关于 Wed, 01/21/2026 - 21:19
In reply to I should mention that all I… by Andrew McKinley
Hi, Andrew. Yes, that part of the recipe should be a little more specific. I'll see if I can get it updated. In the meantime, it's usually (though admittedly not always) safe to go with a 5:1 ratio (water:gelatin), and use Gold gelatin. Converting from powder to sheet gelatin can be a little tricky. Generally speaking, 1.88 g of powder equals the gelling strength of one sheet of gold gelatin. Gelatin sheets weigh around 2 grams.
提交人 Andrew McKinley 关于 Wed, 01/21/2026 - 22:30
In reply to Hi, Andrew. Yes, that part… by Miranda K - Ch…
Thank you, Miranda. This is very helpful information!