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I AM STANDING in Godiva's Wonka-esque tasting room in Brussels, pretty much in heaven. As a confirmed chocoholic, the temptation to scoop my finger across the marble slab, where a warm slick of cocoa is being 'tempered,' is almost too much to resist.
現在，我正站在位于布魯塞爾的歌帝梵巧克力(Godiva Chocolatier, Inc.)翁卡式巧克力(Wonka-esque)品嘗室，彷佛置身于天堂。作為一個資深巧克力愛好者，看到放在大理石桌面上正在烘烤中的溫熱絲滑的可可，這種誘惑幾乎無法抗拒，我甚至想要伸出手去挖一塊。
Head chef Thierry Muret will have none of it, however, as he deftly moves the silky mass around with two spatulas, keeping the chocolate at the optimum 30°C so the cocoa butter crystallizes in its smoothest form.
總監Thierry Muret可沒有機會享用，他手握兩支刮刀不停的轉動絲滑的可可團，以保持巧克力的最佳溫度(30°C)，由此可可脂才能以最順滑的方式凝結。
Getting the same effect at home requires a little finessing. 'Most people's marble, if they have any, is on a table in the living room,' says Mr. Muret. 'So you can cheat.'
如果你想在自家做出這樣的效果則需要一點點技巧。Muret說，人們家里的大理石臺面（如果有的話），大多是在客廳的桌子上。因此 可以嘗試一下山寨版。
Whichever method you use (cheat's version at right), once the chocolate reaches its ideal condition, it's mixed with butter and coated in chocolate to create scrumptious truffles. For variations on the classic, add different flavors at the mixing stage, such as cinnamon or sea salt. For a crunchier shell, roll in chocolate flakes or crushed nuts.
無論你使用了哪種山寨方法，一旦巧克力達到理想狀態，與黃油混合，外加巧克力包裹，美味的松露巧克力即可大功告成。如果想在經典口味的基礎上變些花樣，你可以在混合階段添加不同的調料，比如肉桂或海鹽。如果想要一個松脆的外殼，混入巧克力片或壓碎的堅果即可。
-Jemima Sissons
下面就是整個制作過程：
Chocolate Truffles
松露巧克力
TOTAL TIME: 30 min. | MAKES: 50 10g truffles
總耗時：30分鐘 | 數量：50顆(每個10克)
350g dark chocolate
黑巧克力 350克
150g butter, room temperature
黃油(室溫) 150克
1 tsp vanilla extract, preferably Mexican or Madagascan
1茶匙香草精，墨西哥或馬達加斯加產最佳
1. Divide chocolate into three equal parts. Place two parts into a microwavable bowl. Microwave for short, 15-second spurts, until melted. Be careful not to burn the chocolate.
1. 把巧克力分成三等份。其中兩份放入微波碗，短時微波至融化，一般不超過15秒。注意不要烤糊。
2. Add the rest of the chocolate, stirring until melted.
2. 加入剩余的巧克力，攪拌至融化。
3. In a separate bowl, whisk butter until fluffy. Slowly add the chocolate mixture until it becomes light brown and creamy. Add vanilla.
3. 把黃油放在另一個碗中攪拌至打發，呈蓬松狀。慢慢加入巧克力混合物，直到變為淺棕色的柔滑奶油狀。再加入香草精。
4. Attach a medium nozzle to a piping bag, and scoop the mixture into the bag.
4. 準備一個中號噴嘴的裱花袋，將混合物舀進袋中。
5. On a baking tray lined with wax paper, squeeze out a small portion of the mixture until it forms an even ball. Repeat in a line. Set tray in the fridge for 15 minutes.
5. 烤盤內鋪上蠟紙，擠出一小部份混合物，呈球狀。重復該步驟并成排擺放。把烤盤放入冰箱冷藏15分鐘。
6. Meanwhile melt another 100g of chocolate for the coating, using the method above.
6. 與此同時，使用步驟1中的方法再融化100克巧克力，用來做外面的包裹層。
7. Using a dipping fork (a special fork for chocolate), dunk one ball at a time into the hot chocolate. Place onto a plate filled with a high-percentage cocoa powder and roll until evenly dusted.
7. 使用浸漬叉（一種巧克力專用叉），將球狀混合物浸入熱巧克力，每次一顆。再放入高純度的可可粉中滾一滾，使其包裹均勻。
8. Repeat until mixture is used up.
8. 重復步驟7，直至做完所有的松露巧克力。
9. Once cooled, carefully remove each truffle from the plate, using the dipping fork. Set in a confectionery case and arrange in a box.
9. 冷卻后，用浸漬叉小心移動松露巧克力，放入糖果盒內并碼放整齊。
