Recipe07 (layout design) by love520cena08

絲博巧克力西點講習在各個不同領域市場中擁有超過 15 年的專業經驗的 Agus Supriyadi，於新加坡學院擔任青年學院師傅和技術支援者，這次將透過絲博巧克力細膩優質的特性，示範多款精美西點產品

Agus Supriyadi い‫מ‬ᅗ Agus Supriyadi߱‫׳‬Τʃ‫׺‬ㅽࡍఱࢍʑႴሷ⬢⳧15౺ ᱿૾Ꮘ⃻㊹ȯ2015౺10ሶԽҘᱻᐪ݄Ӵ૷̤ᅠᅘԽࠋણ ずჂ˶ヾ౺ણずోϼُ༬⠛ᄄိ≛ȯ˟⪭⪸ဏͧ໽ሷణ ҇Իُ҉⦲ᝐణ҇Ի᱿ԡᅘ༬⠛Ŋ˫‫ד‬ະᮢʀ‫ۊ‬㆛⤟ᗉ ᅞᘍ̤⃛ᅠቺ֡ˁ߸֒᱿㓫ծُ⣫㔄઼໸ȯ ߱֬ଛ゜ԽⳭ᱿Ⳇᕀቅ⿵ŊAgus߱ᮟ‫ٴ‬⣳Ԭُᶇᱹⵒ Ӡ⥂⅀ሷ₪Ŋߌሯ⃻߱ᵧ‫׻‬᱿⣫㔄ಐ(Dapur Cokelat)ُ ణ҇Իಐ(Chocomory)ҙడ̳ȯ˟␕ʴɿ౺᱿ᆹ⿵ُ┮‫׻‬ ᱿ణ҇ԻోϼChristian Andrieࡢ㇭ॖ⣫㔄⠗ᄎʙು⎷ ᱿₳ῃᘜ⸅ُᤀᬙȯ

杏仁巧克力塔

芒果巧克力奶酪

松露巧克力蛋糕

百香果巧克力布朗尼

三倍巧克力蛋糕

精選原料

ALMOND CHOCOLATE TART

杏仁巧克力塔

(g)

材料名稱 1.CHOCOLATE SHORT PASTRY 巧克力塔

1.Unsalted butter 飛雪金磚奶油 ........175 2.Castor sugar 細砂糖 .................100 3.Egg whole 全蛋 ....................1 顆 4.All-purpose flour

拿破崙法國專用粉 ..250

5.Cocoa powder 101 可可粉 .............20

Mix together butter & castor sugar, whisk using paddle whisk until puffy. Sifted flour & cocoa powder, add in to butter mixture. Add in eggs, incorporate. Put the dough into chiller. Take out from chiller, flatten using rolling pin, put into tart mold. 奶油和糖打發，加入過篩後的麵粉和可可粉，再拌入蛋。將麵糰放入冷藏，冷卻後桿平放入塔模中。

2.ALMOND CREAM

Mix together butter & castor sugar, whisk

杏仁霜

using paddle whisk until puffy. Add in eggs

1.Unsalted butter 飛雪金磚奶油 ........156

one by one, incorporate. Sift the flour, mix

2.Castor sugar 細砂糖 .................156

with ground almond, add into egg mixture.

3.Egg whole 全蛋 ....................2 顆 4.Ground almond 杏仁粉 ..............156

奶油和糖打發，慢慢加入蛋攪拌，再拌入過篩後的

5.All-purpose flour 拿破崙法國專用粉 ....16

麵粉和杏仁粉。

3.DARK CHOCOLATE GANACHE

Boil the cream, pour into the SELBOURNE

巧克力甘納許

dark compound, mix well, add in the butter.

1.Dark Compound 絲博特級深黑苦甜巧扣 250

2.Cream 卡地亞動物性鮮奶油 ...........166

鮮奶油煮滾後，倒入巧克力融化攪拌，再加入奶

3.Unsalted butter 飛雪金磚奶油 .........5 0

油。

4.CHOCOLATE GLAZE

Cook together water, sugar, & glucose at

巧克力淋面

103

1.Water 水 ...........................125

chocolate, emulsify, add the gelatin mass.

° C. Pour on the condensed milk &

2.Granulated Sugar 砂糖 ..............200 3.Glucose 葡萄糖 .....................200

水、糖和葡萄糖煮滾至 103° C。加入煉乳和巧克

4.White Condensed Milk 煉乳 ..........150

力乳化，再加入吉利丁塊。

5.Dark Compound 絲博頂級深黑苦甜巧扣 300 6.Gelatine Mass 吉利丁塊 ..............150

5.GELATINE MASS

Boil the water, add gelatine powder, mix with

吉利丁塊

immersion blender. Keep on a chiller, after

1.Water 水 ...........................450

set cut dice. Keep on chiller.

2.Gelatine powder 德麥金牌吉利丁粉 ....75 水煮滾後加入吉利丁粉，均質機均質後冷藏，凝固後切塊冷藏備用。

FINISHING 組合 Prepare Chocolate short pastry, add in the Almond cream, bake at 160 ⁰ C ± 25 minutes. Cool down. Pour the Chocolate ganache on top. After the Ganache set, pour the Chocolate glaze. 在巧克力塔中擠入杏仁霜，160° C 烤 25 分鐘。冷卻後倒入巧克力甘納許。待甘納許凝固後再鋪上巧克力淋面。

CHOCOLATE PANACOTTA

芒果巧克力奶酪

(g)

材料名稱 1.CHOCOLATE PANACOTTA 巧克力奶酪

1.Dark Compound 絲博特級深黑苦甜巧扣 450 2.Gelatine mass 吉利丁塊 ..............90 3.Castor sugar 細砂糖 .................300 4.Cream

Boil cream & sugar, add gelatine mass, pour into chocolate. Keep on room temperature, after cool keep 1 night on a chiller. 鮮奶油和糖煮滾後，加入吉利丁塊，倒入巧克力。常溫靜置後放入冷藏隔夜備用。

卡地亞動物性鮮奶油 .........1500

2.ALMOND CRUMBLE

Mix all together sugar, almond, sifted flour, &

杏仁脆片

butter using paddle whisk. Baked at 160 ⁰ C

1.Granulated sugar 砂糖 ..............100

until golden brown color.

2.Ground almond 杏仁粉 ..............100 3.All-purpose flour 拿破崙法國專用粉 ...100

糖、杏仁粉、過篩的麵粉和奶油攪拌。160° C 烤

4.Unsalted butter 飛雪金磚奶油 ........100

至棕褐色。

3.MANGO SHOT

Liquid mango puree from frozen to liquid

芒果泥

form, insert to a pipette.

1.Mango puree 樂比冷凍芒果果泥 ......200 冷凍果泥退冰至液態狀置入滴管中。

4.GELATINE MASS

Boil the water, add gelatine powder, mix with

吉利丁塊

immersion blender. Keep on a chiller, after

1.Water 水 ...........................450

set cut dice. Keep on chiller.

2.Gelatine powder 德麥金牌吉利丁粉 .....75 水煮滾後加入吉利丁粉，均質機均質後冷藏，凝固後切塊冷藏備用。

5.STRAWBERRY CRISPEARLS 嘉麗寶草莓脆球

FINISHING 組合 Whip up Chocolate panacotta in a planetary mixer using wire whisk. Insert to a piping bag. Pour almond crumble to the bottom of the glass, pipe chocolate panacotta in glass, put strawberry crispearls on top. Put mango shot. 將巧克力奶酪打發，放入擠花袋。將杏仁脆片放進保羅瓶底，擠入巧克力奶酪，放上草莓脆球裝飾，再插入芒果泥滴管。

CHOCOLATE TRUFFLE CAKE

松露巧克力蛋糕

材料名稱

(g)

1.CHOCOLATE SPONGE 巧克力海綿 1.Egg yolk 蛋黃 .......................184 2.Egg whole 全蛋 .....................528 3.Castor sugar 細砂糖 (1)..............400 4.Egg white 蛋白 ......................432 5.Castor sugar 細砂糖 (2)..............150 6.Cocoa powder 101 可可粉 ............132 7.All-purpose flour 拿破崙法國專用粉 ...132

Make a meringue using 150 gr sugar & egg white, set aside. Whisk together egg yolk, egg whole, & castor sugar to puffy. Fold in sifted flour & cocoa powder into egg dough together with meringue. Pour 350 gr each into 20 x 40 x 3 cm baking pan, baked at 200 ⁰ C for 13 minutes. 150 克的糖和蛋白打成蛋白霜。蛋黃、全蛋和細砂糖 (1) 打發。將過篩的麵粉和可可粉倒入蛋白霜和打發的蛋和砂糖中。在 20x40x3cm 的烤盤中倒入 350 克的麵糊，200° C 烤 13 分鐘。

2.TRUFFLE MOUSSE

Boil milk & cream, pour into Selbourne dark

松露巧克力慕斯

compound, add butter. After cool, fold in

1.Milk 牛奶 ............................280

whiped cream.

2.Cream 卡地亞動物性鮮奶油 ............70 3.Dark compound 絲博特級深黑苦甜巧扣 560

牛奶和鮮奶油煮滾後倒入巧克力中，在加入奶油。

4.Unsalted butter 飛雪金磚奶油 .........140

待冷卻後，加入打發鮮奶油

5.Whiped cream 打發卡地亞動物鮮奶油 .400

FINISHING 組合 Put chocolate sponge in a mousse ring, pipe chocolate mousse. Repeat this step 3 times. Dust on top with blanchia (water resist powder sugar) & cocoa powder. 巧克力海綿蛋糕放在慕斯圈裡，擠上巧克力慕斯。重複上個動作三次。最後撒上防潮糖粉和可可粉。

SWEET SOUR BROWNIE

百香果巧克力布朗尼

材料名稱

(g)

1.BROWNIE 布朗尼 1.Cashew nuts 腰果 ...................460 2.Egg whole 全蛋 .....................500 3.Castor sugar 細砂糖 .................450 4.Unsalted butter 飛雪金磚奶油 ........450 5.Dark compound 絲博特級深黑苦甜巧扣 580 6.Cake flour 特寶笠果子用粉 ...........180 7.Baking powder 小蘇打粉 ..............10 8.Salt 鹽 ...............................4

Roast Cashew nuts.

Melt the butter, mix

with the melt chocolate. Baking powder, & Salt.

Sift the flour, Transfer butter

& egg mixture, beat with paddle whisk 1 minute.

Low speed to medium, add the

chocolate, flour mixture, & roasted cashew nut, well combined. Bake at 170 ⁰ C approx. 40 minutes. 腰果烤過，將奶油溶化後羽絨過的巧克力混和。麵粉、小蘇打粉和鹽過篩。奶油和蛋攪拌一分鐘。從慢速到中速，加入巧克力、粉類和腰果混和。 170° C 烤約 40 分鐘。

2.SWEET SOUR CHOCOLATE MOUSSE

Heat Passion fruit puree with 85 gr Cream.

百香果巧克力慕斯

Separately mix the sugar with egg yolks.

1.Cream 卡地亞動物性鮮奶油 .............85

Pour the passionfruit cream mixture over

2.Passion fruit puree 樂比冷凍百香果果泥 .115

the egg-sugar mixture, heat to 85 ⁰ C

3.Castor sugar 細砂糖 ...................115

(Cream anglaise) and strain. Pour to Dark

4.Egg yolk 蛋黃 .........................105

& Milk chocolate, emulsify. Fold in the semi

5.Dark compound 絲博特級深黑苦甜巧扣 ..150

whipped Cream.

6.Milk compound 絲博高級牛奶巧克力磚 ....80 7.Cream (soft peak) 打發卡地亞動物鮮奶油 350

糖和蛋黃混和，倒入加熱的百香果果泥和鮮奶油，再加熱至 85° C 做英式奶醬後過篩。接著倒入巧克力中乳化。最後拌入打發的鮮奶油。

3.CHOCOLATE GLAZE

Cook together water, sugar, & glucose at

巧克力淋面

103 ⁰ C.

1.Water 水 ...........................125

chocolate, emulsify, add the gelatine mass.

Pour on the condensed milk &

2.Castor sugar 砂糖 ...................200 3.Glucose 葡萄糖 .....................200

水、糖和葡萄糖加熱至 103° C。加入練入和巧克

4.White condensed milk 煉乳 ..........150

力乳化，再加入吉利丁塊。

5.Dark compound 絲博頂級深黑苦甜巧扣 300 6.Gelatine mass 吉利丁塊 .............150

4.GELATINE MASS

Boil the water, add gelatine powder, mix with

吉利丁塊

immersion blender. Keep on a chiller, after

1.Water 水 ...........................450

set cut dice. Keep on chiller.

2.Gelatine powder 德麥金牌吉利丁粉 .....75 水煮滾後加入吉利丁粉，均質機均質後冷藏，凝固後切塊冷藏備用。

FINISHING 組合 Pipe the sweet sour chocolate mousse on top of the brownies, freeze. Coat with chocolate glaze after freezing. 百香果巧克力慕斯擠在布朗尼上冷凍。淋上巧克力淋面後再冷凍。

TRIPLE CHOCOLATE

三倍巧克力蛋糕

材料名稱

(g)

1.ALMOND CHOCOLATE SPONGE 杏仁巧克力海綿 1.Eggs 蛋 .............................200 2.Honey 蜂蜜 ..........................80 3.Castor sugar 細砂糖 .................120 4.Almond powder 杏仁粉 ................70 5.Cream 卡地亞動物性鮮奶油 ...........140 6.All-purpose flour 拿破崙法國專用粉 ...140 7.Baking powder 小蘇打粉 ...............8 8.Cocoa powder 101 可可粉 .............20 9.Unsalted butter 飛雪金磚奶油 .........80

Mix the eggs the honey and castor sugar; add the almond powder, sifted flour, cocoa powder and baking powder. Pour in the cream, melted butter, and melted dark chocolate. Pour the mixture into baking pan and bake in the oven by 180º C for ± 30 minutes. 將蛋、蜂蜜和砂糖混和，加入杏仁粉、過篩的麵粉、可可粉和小蘇打粉。倒入鮮奶油、融化的奶油和融化的巧克力中攪拌。麵糊倒進烤盤中 180° C 烤 30 分鐘。

10.Dark compound 絲博頂級深黑苦甜巧扣 60

2.CRUNCHY PRALINE

Melt the chocolate & butter, mix together

榛果普拉林脆片

with all ingredients. Spread over a paper

1.Hazelnut praline paste 嘉麗寶 50% 榛果醬 .375

sheet as thin as possible and chill until set.

2.Unsalted butter 飛雪金磚奶油 ............50

Cut in square shape. Use last minute to

3.Dark compound 絲博頂級深黑苦甜巧扣 ...100

assembling the dessert.

4.Paillet Feuilletine 嘉麗寶巴瑞脆片 ........150 巧克力和奶油溶化後和其他原料混和。鋪平在烤焙紙上，越薄越好。冷藏後切成方形備用。

3.DARK CHOCOLATE MOUSSE

Melt the chocolate. Bring the milk & coffee

苦甜巧克力慕斯

powder to the boil, add gelatine mass, stir

1.Dark compound 絲博頂級深黑苦甜巧扣 ...140

completely. Add 1/3 of the liquid to the

2.Gelatine mass 吉利丁塊 ..................16

chocolate to obtain a smooth, elastic and

3.Whole milk 全脂牛奶 ....................100

shiny texture. Pour in the rest of the liquid.

4.Cream 卡地亞動物性鮮奶油 ..............150

Whip the cream, which should be a soft

5.Coffee powder 荷麥咖啡粉 ................3

peak, incorporate the chocolate with the whipped cream. 巧克力融化，將牛奶和咖啡粉煮滾。加入吉利丁塊後攪拌。慢慢分次加入融化的巧克力。鮮奶油打發後和巧克力拌勻。

4.MILK CHOCOLATE MOUSSE

Melt the chocolate. Bring the milk to the

牛奶巧克力慕斯

boil, add cinnamon powder & gelatine mass,

1.Milk compound 絲博高級牛奶巧克力磚 .140

stir completely. Add 1/3 of the liquid to the

2.Gelatine mass 吉利丁塊 ...............16

chocolate to obtain a smooth, elastic and

3.Whole milk 全脂牛奶 ................100

shiny texture. Pour in the rest of the liquid.

4.Cream 卡地亞動物性鮮奶油 ...........150

Whip the cream, which should be a soft

5.Cinnamon powder 肉桂粉 ..............2

peak, incorporate the chocolate with the whipped cream. 巧克力融化，將牛奶煮滾後加入肉桂粉和吉利丁塊攪拌。慢慢分次加入融化的巧克力。鮮奶油打發後和巧克力拌勻。

5.WHITE CHOCOLATE MOUSSE

Melt the chocolate. Bring the milk to the

白巧克力慕斯

boil, add orange skins & gelatine mass,

1.White compound 嘉麗寶 33.1% 絲絨純白巧扣 160

stir completely. Add 1/3 of the liquid to the

2.Gelatine mass 吉利丁塊 ....................16

chocolate to obtain a smooth, elastic and

3.Whole milk 全脂牛奶 .....................100

shiny texture. Pour in the rest of the liquid.

4.Cream 卡地亞動物性鮮奶油 ................150

Whip the cream, which should be a soft

5.Grated orange skins 紅龍冷凍柳橙皮 ( 細粒狀 )20

peak, incorporate the chocolate with the whipped cream. 巧克力融化，將牛奶煮滾後加入橙皮和吉利丁塊攪拌。慢慢分次加入融化的巧克力。鮮奶油打發後和巧克力拌勻。

6.GELATINE MASS

Boil the water, add gelatine powder, mix with

吉利丁塊

immersion blender. Keep on a chiller, after

1.Water 水 ...........................450

set cut dice. Keep on chiller.

2.Gelatine powder 德麥金牌吉利丁粉 ....75 水煮滾後加入吉利丁粉，均質機均質後冷藏，凝固後切塊冷藏備用。

7.RED CHOCOLATE SPRAY

Melt the cocoa butter, pour into the chocolate,

紅色噴式可可脂

add colouring powder, mix with immersion

1.White compound 嘉麗寶 33.1% 絲絨純白巧扣 ....500

blender.

2.Micryo cocoa butter 嘉麗寶美可優可可脂粉 ......250 3.Red colouring powder 德麥食用紅色四十號鋁麗基 10

可可脂溶化後倒入巧克力，加入色粉後用均質機均質

FINISHING 組合 Pipe the dark chocolate mousse into the log mold, put in a freezer. Pipe the milk chocolate mousse on the top of dark mousse, put in a freezer. Pipe the white chocolate mousse on the top of milk mousse. Put in a freezer, then place the crunchy praline & the almond chocolate sponge on the top. Freeze in a freezer. After freeze take out from the mold & spray with the red chocolate spray. Decorate. 將苦甜巧克力慕斯擠進長形模中冷凍，擠入牛奶巧克力慕斯冷凍，再擠入白巧克力慕斯冷凍。接著放入榛果普拉林脆片和杏仁巧克力海綿蛋糕，放入冷凍。脫模後噴上紅色噴式可可脂，裝飾。

Memo

精選原料

Raw material

( 棕櫚仁油 )、可可粉、

( 棕櫚仁油 )、低脂可可粉、

( 棕櫚仁油 )、可可粉、焦糖色素

( 棕櫚仁油 )、可可粉、脂肪酸山梨醇酐酯

( 棕櫚仁油 )、可可粉、葡萄糖

1 公斤 / 包 x10 包 / 箱

( 棕櫚仁油 )、可可粉、脂肪酸山梨醇酐酯

精選原料

Raw material 絲博特級深黑苦甜刮屑

( 棕櫚仁油 )、可可粉、脂

絲博高級牛奶刮屑

( 棕櫚仁油 )、可可粉、脂肪酸山梨

卡地亞動物鮮奶油

飛雪金磚奶油

德麥金牌吉力丁粉

增田特寶笠果子用粉

規格：1 公升 / 罐 x12 罐 / 箱

規格：1 公斤 x10 條 / 箱

規格：700 公克 / 罐；5 公斤 / 箱

規格：25 公斤 / 袋

拿破崙法國專用粉

101 可可粉

荷麥咖啡粉

嘉麗寶巴瑞脆片

規格：25 公斤 / 袋

規格：5 公斤 / 箱；25 公斤 / 袋

規格：600 公克 / 包

規格：2.5 公斤 x4 盒 / 箱

嘉麗寶 50% 榛果醬

嘉麗寶美可優可可脂粉

樂比芒果果泥

樂比百香果果泥

規格：5 公斤 / 桶

規格：0.6 公斤 / 盒 x10 盒 / 箱

規格：1 公斤 x5 盒 / 箱

2015 年 12 月