評論
打印
Todd: Okay. So Meg, we're talking about baking. And in the last one, in the last interview, you mentioned cake pops and some other stuff. Now you also mentioned truffles. What is a truffle?
托德：好。梅格，我們繼續來聊烘焙。在上期節目中，你談到了棒棒糖蛋糕和其他甜點。你還提到了松露巧克力。什么是松露巧克力？
Meg: A truffle is – it's a little chocolate candy or it can be not so tiny but it's not huge. It's like bite-size. Bite-size chocolate candy with something in the inside that's called ganache, which is – can be a chocolate or a different flavor. Kind of creamy or a little more firm and then coated in chocolate. So it's a chocolate candy basically.
梅格：松露巧克力是一種巧克力糖，個頭不是太小，但也不是很大。差不多是一口大小的樣子。所以，那是一種一口大小的巧克力糖，里面有甘納許，可以是巧克力也可以是其他的口味。像奶油一樣，或者比奶油更硬一些，然后再涂上巧克力。基本上來說，就是一種巧克力糖。
Todd: Okay. Now, I sometimes hear the word truffles like something that pigs find under the trees. Is it the same word?
托德：好。我有時聽人們說豬在樹下找到了松露。那是一個詞嗎？
Meg: Yeah, different – no. Well, same word. Same word but those are a type of mushroom, I think.
梅格：不一樣。是一個詞，但不是一個意思，你剛才說的是一種蘑菇。
Todd: Yeah.
托德：好。
Meg: Yeah. So there's truffles mushroom and then there's truffles chocolate candy. So I guess be careful which one you're ordering if you're at the store.
梅格：嗯，有一種蘑菇叫松露，還有一種巧克力糖叫松露巧克力。我想你在購買時要留意一下。
Todd: Right. And they have nothing to do with each other.
托德：好。這兩者彼此沒什么關系。
Meg: No. I mean maybe someone has made a mushroom chocolate truffle before. I'm not sure, but not me.
梅格：沒有。也許有人以前做過蘑菇松露巧克力。我不太確定，反正我沒做過。
Todd: Okay. So are truffles easy to make?
托德：好。那松露巧克力好做嗎？
Meg: They are – they're time consuming. So I don't think they are difficult to make but you have to have the time to put in because you need to make the inside chocolate part first and mix together the ingredients and then form – I always did it by hand – form all the little balls so that you can dip them in chocolate. And so, one batch could usually get maybe 60 truffles. So probably I had to spend a few hours working on a batch of truffles.
梅格：做起來比較費時。我認為并不難做，不過需要花些時間，因為首先要做里面的巧克力，然后和其他原料混合，然后把它們做成球狀，通常我都直接用手做，然后就可以蘸巧克力了?；旧弦粔K巧克力可以做60塊松露巧克力。這差不多要花費我幾個小時的時間。
Todd: Can you go through the process, like how do you make them from start to finish?
托德：你能介紹一下制作過程嗎？一開始要怎么做？
Meg: So probably my favorite ones are like an espresso chocolate kind where you would – I need some chopped up chocolates, more like baking chocolate or really dark chocolate or if you want milk chocolate, you can use it. And then mix that with some heavy cream and butter on the stove. And if there's any flavor, you're going to add. And so if it's like a coffee flavor, you can add some coffee grinds and later strain them out, so it has that flavor. And then...
梅格：我最喜歡的是咖啡巧克力，所以要先把巧克力切碎，盡量選擇烘焙巧克力或黑巧克力，如果你喜歡牛奶巧克力，也可以。然后將搗碎的巧克力放在爐子上，和重奶油還有黃油混合在一起。你還可以加別的口味。如果你想要咖啡味，那就可以加些研磨好的咖啡，然后再將它們過濾掉，這樣就有咖啡味道了。
Todd: And that's the inner part that you're working on?
托德：這是里面的部分？
Meg: Right. Yeah.
梅格：對，沒錯。
Todd: That's like – what's that called again?
托德：那叫什么來著？
Meg: Ganache.
梅格：甘納許。
Todd: Ganache.
托德：甘納許。
Meg: Hmm.
梅格：嗯。
Todd: Okay.
托德：好。
Meg: And so, then you've made that and so it's still pretty thin, more liquid-y. And so you need to put it in the fridge to let it firm up for – it can take – that recipe can take a few hours before it's ready. And then once it's ready, I just use like a small spoon to scoop a little out and then use my hands to roll it into like a ball shape. And then let that sit, and then I had to put it back in the fridge because your hands kind of warm the chocolate back up. And then once it's out, you can use a special dipping fork or just a regular small fork and have some melted coating chocolate that you can get at craft stores where there's fancy kinds or cheap kinds or whatever. And then you need to dip each ball individually and put it down on wax paper, like a special paper that it won't stick to. And then you let them – if you're going to add anything on top like sprinkles or anything, you can do that then. And then that's it. You're done.
梅格：做完這步之后，你做出來的東西很稀，偏液體狀。這時你要把它放進冰箱，讓它變硬，基本上要凍幾個小時的時間。一旦它成形以后，我會用小勺挖一點出來，然后用我的手把它做成球狀。把做好的放在一邊，都做好以后再把它們放進冰箱，因為你的手是溫暖的，會讓巧克力融化，等再把它們從冰箱里拿出來以后，就可以用特殊的人工浸掛糖衣用叉或是普通的小叉子蘸一些融化的涂層巧克力，你可以在工藝品商店買到這種巧克力，精致又便宜。然后你要給每個球狀巧克力蘸一下融化的涂層巧克力，蘸好后將它們放在蠟紙上，這是一種特殊的紙，可以確保巧克力不會粘在上面。然后再在巧克力上面灑一些糖屑之類的。這樣就做好了，松露巧克力就完成了。
Todd: Wow. And then you just put them on the fridge. You chill them, right?
托德：哇哦。然后再把它們放進冰箱里冷卻一下嗎？
Meg: You don't have to. They're better actually if keep them out of the fridge because if you put them in the fridge then you maybe have to handle issues with it going from cold to warm. And chocolate – you might not know chocolate – if it gets too cold sometimes or like frozen, little white spots can come to the surface. And so it kind of ruins the prettiness of the chocolate.
梅格：不用。不放冰箱里更好，因為如果你放冰箱里，那你還要讓巧克力從冷的變成熱的。你可能不知道，如果巧克力過度冷卻或是冷凍，那它上面會出現白色的斑點。這會毀了巧克力精致的外觀。
Todd: Okay.
托德：好。
Meg: Yeah. So you can just leave them out.
梅格：嗯，放在外面就行。
Todd: That's good to know.
托德：很高興我能知道這點。
Meg: Yeah.
梅格：嗯。
Todd: Thanks. Well, I might give it a try but it still sounds pretty hard.
托德：謝謝。我可能會試著做一下松露巧克力，不過聽起來很難。
Meg: Well, I'll help you.
梅格：我可以幫你。
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