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巧克力脆片球 Chocolate Wafer Clusters 是一款簡單免焗的巧克力小食，製作所需的時間亦十分短。這個食譜巧克力脆片球除了包括主要的巧克力和薄脆片外，亦額外加入了山核桃和雜果皮的食材，當食用脆片球時能品嚐到烤果仁的香味和雜果皮的甜味。

除了山核桃和雜果皮外，亦可隨個人的喜好而更換不同的材料，例如：杏仁、葡萄乾等等，製作出與眾不同的巧克力脆片球。

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份量 Yields

約25個 ; 直徑4cm的半球狀

Around 25pcs；4cm-diameter half ball shape

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材料 Ingredients

41% 調溫牛奶巧克力 41% Milk Chocolate couverture	150g
現成 或 自製的薄脆片 ready–made or homemade pailleté feuilletine	120g
山核桃 Pecan	50g
雜果皮 Mixed dried fruit	40g

步驟 STEPS

1. 如使用自製的薄脆片，將薄脆片放進密封袋內，用擀麵棍壓碎。Put homemade pailleté feuilletine in a sealed bag & Crush into small pieces with rolling pin.

2. 將烤好的山核桃切成粗粒。Roughly chop the roasted pecan.

3. 混合已切碎的山核桃、雜果皮和薄脆片，備用。Combine chopped pecan, mixed dried fruit and pailleté feuilletine(waffle crisp).

4. 牛奶巧克力調溫：將巧克力加熱融化至45°C，然後用冰水降溫至28°C。Tempering milk Chocolate: Melt chocolate to 45°C, then, cool down to 28°C with ice bath.

5.將已調溫的巧克力倒入步驟 3中，混合均勻。Pour tempered milk chocolate into dry ingredients that already prepared in step 3.

6. 填滿直徑4cm半球狀的矽膠模內，用抹刀輕輕壓平表面，冷藏至少20分鐘。Fill the mixture into half ball shape silicone mold, smooth out the surface with icing spatula and chill at least 20mins.

7. 將巧克力脆片球脫模後可即時享用。 Unmold chocolate wafer clusters and enjoy!

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Q&A

【巧克力脆片球的保存 How to keep Chocolate Wafer Clusters】

‧ ‧裝入保鮮盒內，並放入食物乾燥劑一起保存。Keep them in air-tight container with desiccant.

‧‧可存放室溫約3-4天，或冰箱冷藏約8-10天。 Keep them to the room temperature about 3-4 days or store in fridge for a week.

【為何需要巧克力調溫 Why tempering chocolate couverture is needed】

‧‧巧克力調溫好處在於巧克力凝固後，放置室溫時不會融化。The reason of tempering milk chocolate is chocolate wafer clusters would not melt at room temperature.

【如果沒有矽膠模的話… If you dont have silicone mold…】

‧‧準備鋪放了烘焙紙的烤盤，用湯匙或冰淇淋勺挖出部份巧克力脆片，並堆放在盤上和冷藏至凝固。Scoop the chocolate crisp with spoon or ice cream scoop and place on baking tray lined with parchment paper. Then, chill the wafers until they’re set.

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