玫瑰巧克力 Rose Chocolate

材料
A:发起鲜奶油205克、黑巧克力130克、牛奶巧克力220克、葡萄糖65克、无盐牛油50克、干玫瑰花瓣10克
A: 205g whipping cream, 130g dark chocolate, 220g milk chocolate, 65g glucose, 50g unsalted butter (softened), 10g dried rose buds

B:牛奶巧克力200克、剁碎干玫瑰花瓣
B:200g milk chocolate, dried rose buds (crushed)

做法
1.把发起鲜奶油煮滚，放入干玫瑰花瓣浸泡30分钟吸味，然后过滤出花瓣。（图1）
1.Boil the cream, toss in the dried rose buds and soak for 30 minutes, strain. (pic 1)

2.取90克玫瑰味鲜奶油（不够可加牛奶）回锅，加入葡萄糖，煮至65℃，然后加入黑巧克力和牛奶巧克力，搅拌至溶解。（图2）
2.Mix 90ml of the infused cream(add in milk if the amount is less than 90ml) with the glucose, reheat to 65℃, pour into the dark and milk chocolate and mix well with a hand blender.(pic 2)

3.当巧克力浆的温度降至低于40℃时拌入牛油。（图3）
3.Add in butter when the ganache temperature reaches to 40℃. (pic 3)

组合
1.溶解材料B中的牛奶巧克力至40℃后，待降温至29℃，再加温至32℃待用。
1.Temper the dark chocolate by melting them to 40℃, work till 29℃ and bring back to 32℃.

2.在小纸杯四周涂上一层热巧克力浆，再填满玫瑰味巧克力浆。（图4-7）
2.Coat the inner part of the paper case with tempered milk chocolate, fill with the rose ganache.(pic 4-7)

3.撒上剁碎的干玫瑰花瓣。（图8）
3.Sprinkle the top with crushed dried rose buds. (pic 8)

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