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[自己動手作] – 草莓巧克力球

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Jan 31st, 2005 8:56 pm | 文章分類：【小b進廚房】, 甜點飲品

Tags: fruit, 甜點, 食譜

前一陣子，在Doris的白色浪漫中看到，草莓巧克力的做法，讓我這個愛吃草莓的癮頭又上來了。趁著假日去超市，特地買了一盒新鮮草莓，打算好好嘗試一番。

說到巧克力包覆草莓這一類的產品，我想，日本【六花亭】那包裝精美的經典小品：ストロベリーチョコ，絕對是箇中喬楚。在口味上，有白巧克力和黑巧克力，兩種選擇；在包裝上，則有小塑膠袋包裝，和大紙圓盒包裝，聖誕節期間還有應景的聖誕包裝，讓每個拜訪北海道的旅人，都捨不得將該草莓巧克力，從落落長的採買清單中刪去。當然，我們也不例外。

甜甜的巧克力外殼，和裡頭略帶酸味的草莓相結合，的確是一種歡愉的味覺享受。

然而，也許是為了保存容易，該產品被巧克力包覆的草莓是乾燥過的，實在讓人覺得有幾分可惜。畢竟，草莓最誘人的，除了撲鼻的成熟果實香氣之外，便是那多汁鮮嫩的口感啊！

因此，能品嚐到新鮮草莓的滋味，便成了自己動手作的最大誘因。

說到做法，說來簡單，卻也略帶極可能失敗的風險。多試幾次，大抵是邁向成功的不二法門吧。

材料：

1. 草莓 10大顆。

2. 黑巧克力適量(可以使用巧克力磚，或是市售的一般巧克力。而我，則奢侈的大量使用在冰箱冷藏超過一年的”堂本巧克力”約十小顆，以及一些含有榛果的巧克力)。

3. 威士忌適量。

4. 肉桂粉適量。

做法：

1. 先將草莓徹底洗淨，去蒂，擦乾或晾乾。

2. 將所有的巧克力倒入小鍋子內，隔水小火加熱。待巧克力差不多融化，加入適量的威士忌和肉桂粉，繼續攪拌。

3. 等待巧克力的濃稠度夠了，威士忌的酒精大致上揮發掉，即可將巧克力包裹在草莓外頭。

4. 放涼讓巧克力硬化之後，便可食用。

Tips：

1. 巧克力的濃稠度是最不好控制的。太稀，包裹在草莓外頭便會太薄，而且還會看得到草莓，此時，可以再加一些巧克力，或是稍微再讓水分蒸發一下。太乾，有可能是加熱過頭了，溫度太高容易造成油水分離，反倒完全無法附著在草莓上，建議可以再加一點點水進去調和。

重點就是，多試幾次去感受巧克力的濃稠度，便有機會成功。

2. 威士忌和肉桂均為增加風味的妙方，若不喜歡，也可以省略。

3. 直接熱呼呼的吃，頗有吃巧克力火鍋的感覺。

4. 建議可以在冷凍庫冰約20分鐘左右，整體的風味更佳唷！

5. 如果很難控制濃稠度，裹上厚厚的一大層，也很有手工製作的美感。

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October 2, 2008 -- 大人的滋味‧威士忌檸檬飲品 (6)
April 11, 2005 -- [自己動手作] – Nigella的百香果甜點 (26)
[url=h

ttp://basil.idv.tw/?p=221]

[/url]January 9, 2004 -- [自己動手作] – 烤蘋果 (0)

July 9, 2009 -- 止咳化痰‧冰糖川貝燉梨 (3)

class="attachment-thumbnail wp-post-image" alt="我的創意食譜：使用產自屏東枋山鄉之有機愛文芒果，來自製冰淇淋。" title="">July 14, 2006 -- 我的創意食譜：使用產自屏東枋山鄉之有機愛文芒果，來自製冰淇淋。 (22)

October 10, 2004 -- 新鮮無花果 (12)

異果果醬" title="">February 3, 2010 -- 意外的好滋味‧香草柳丁奇異果果醬 (2)

June 5, 2012 -- 夏之味‧肉荳蔻茶香紅肉李果醬 (0)

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« 簡易午餐：饅頭夾火腿
[自己動手作] – “和風霜降豬肉丼” 以及 “日本水菜豆腐味噌湯” »

natascha

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Jan 31st, 2005 at 21:43

| #1

小b^^

這東西很棒耶!

嘻~下次作來給我男友嚐嚐

不過小b說失敗率高,我可要多練練幾次^^@

小橘

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Jan 31st, 2005 at 22:18

| #2

草莓巧克力，看起來好誘人!!

不過要做得漂亮好像不是太簡單~

小b真是勤快~

aikotsai

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Feb 1st, 2005 at 00:56

| #3

看起來好好吃！

〔流口水中．．〕

葛蘿

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Feb 1st, 2005 at 14:12

| #4

真的很誘人

口水都流出來了

記得葛蘿媽在作巧克力麵包的時候

葛蘿就曾經拿草莓沾過熱巧克力漿

超級好吃的

翠

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Feb 1st, 2005 at 15:39

| #5

哇…偶的口水一直流啦….. ~>.

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Feb 1st, 2005 at 20:50
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| #6
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Dear natascha,

滋味真的不錯唷，下次做做看，希望你會一試就成功！

Dear 小橘，

外型要弄得均勻，的確需要技巧，很不容易。不過反正是要自己吃的，所以差不多就行囉^^

說到吃啊，我最勤快了

Dear aikotsai,

草莓多汁的感覺，和巧克力一點點苦苦的搭配在一起，呵呵，真的會流口水 ~~~

Dear 葛蘿，

很早以前(在我還沒有發現巧克力的魅力之前)，我就頗愛草莓沾巧克力了呢，可以想見那味道有多迷人^^

Dear 翠，

嘿嘿嘿～～～
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歐趴

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Feb 17th, 2005 at 20:46

| #7

請問….要怎ㄇ把模型裡ㄉ巧克力拿出來ㄋ!!我上次做可是巧克力拿不出來ㄋ!!>////

basil

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Feb 17th, 2005 at 21:17

| #8

嗯～作草莓巧克力，完全沒有使用到模型呀?

歐趴

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Feb 18th, 2005 at 17:13

| #9

如果不是做草莓巧克力ㄉ話..只是做普通ㄉ巧克力ㄋ!!要怎ㄇ拿出來勒…

Keisei

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Feb 21st, 2005 at 08:53

| #10

太賢慧啦~~

我最近胖了不少

這些我得忌一下口

等體重降下來再來享受吧

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Feb 21st, 2005 at 20:58
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Dear 歐趴，

我沒做過一般的巧克力，不過推測如果在模型上先塗上薄薄的一層奶油，也許有效。

另外，我希望這裡不要出現”注音文”唷，請使用完整的注音或是正確的中文，謝謝合作！

Dear Keisei,

嘿嘿嘿…這個熱量的確很高，的確要小心哩
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April

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Aug 1st, 2005 at 20:16

| #12

嘻嘻～

看起來就很讚ㄛ～

摩斯漢堡的草莓也很好吃ㄛ～

basil

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Aug 1st, 2005 at 20:46

| #13

◆ April,

草莓季節的時候，作個一小盤來吃，

的確是很過癮的事情呢！

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sunny
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Jan 29th, 2006 at 16:59
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威士忌和肉桂粉適量大約是多少啊???

吃起來有酒味嗎?我想做這個送給男朋友~

不知道男生會不會喜歡吃這種口味的呢?

味道會不會不搭呢?
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Joeye

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Feb 6th, 2006 at 23:28

| #15

情人节做这个，应该不错吧!

可什么是肉桂粉啊?适量又是多少呢?

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basil
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Feb 8th, 2006 at 21:26
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sunny,

威士忌適量：大約一茶匙。

肉桂粉適量：看自己的調味，喜歡肉桂的味道，就多撒一點。

威士忌在加熱過程中，

酒精幾乎都揮發掉了，

因此嚐不出酒味來。

至於男生喜不喜歡，

這應該因人而異吧，

如果擔心男生不喜歡太甜的東西，

那就盡量使用無糖的巧克力吧。

Joeye,

肉桂，是一種辛香料，

在市面上一般是做成肉桂捲，

(將片狀捲成如樹枝一般)

可以直接攪拌咖啡喝，

也可以磨成粉用在各種適合的料理。

至於「適量」，

因為是直接磨成粉，

沒有特別去量測重量或是體積，

就是有點隨性，

依照個人的喜好去調配就好。
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cind

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Feb 9th, 2006 at 01:18

| #17

如果把威士忌換成高梁不知道味道如何@@”

明天來去買盒草莓試試看!!

basil

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Feb 9th, 2006 at 20:19

| #18

cind,

嗯～可能不是很恰當。

其實，如果沒有威士忌，不加也無所謂。

多加了一點酒，

感覺比較是大人的味道。

smily

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Feb 10th, 2006 at 21:14

| #19

嗯~想做這個給朋友們耶!

可以問一下,這大約可以放幾天嗎?

放隔夜(冰於冷凍)草莓會不會不新鮮或壞掉?

謝謝你的回覆喔!

smily

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Feb 10th, 2006 at 21:15

| #20

嗯~想做這個給朋友們耶!

可以問一下,這大約可以放幾天嗎?

放隔夜(冰於冷凍)草莓會不會不新鮮或壞掉?

謝謝你的回覆喔!

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Feb 11th, 2006 at 15:27
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今天看新聞

也有介紹草莓巧克力球喔!

一顆賣$260元~~

雖然裝飾的紛漂亮~

不過還是自已做好了~^^

分亨一個簡單的小方法~

屈臣氏有賣簡便的巧克力鍋($149吧!)

是利用巧克力溶點低的特性

隔熱水即可溶化

就可以做草莓巧克力球囉!
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Feb 13th, 2006 at 21:19
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smily,

我通常是做完馬上吃，

或是冰個一天就全都吃完。

畢竟草莓本身不耐放，

還是建議早點吃掉比較好。

微笑天使免，

的確，直接使用巧克力鍋來製作，

也是相當便利，

不過，在巧克力的濃稠度上，

可得要小心拿捏才好，

必定要比一般巧克力鍋來的濃才行。
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cind
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Feb 14th, 2006 at 11:11
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昨天自己嘗試做了草莓巧克力，我是不把葉子去除，

直接拿著她的蒂下去滾一圈，留下一小段接近葉子部分

不要沾到巧克力，再用類似金莎底下那個小圓盤裝著就完成了

我是參考

http://www.udn.com/2005/12/31/NEWS/FASHION/FASS1/3091534.shtml

這個新聞網低~還不錯看喔~不過我沒有用花樣

呵呵
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Feb 15th, 2006 at 21:56
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cind,

留下葉子的部分不摘除，

感覺比較有整體感。

我剛去看了一下你提供的那個網站，

呵呵，主廚使用GODIVA的巧克力啊，

那肯定價格不斐啊！
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background-image: none; background-color: transparent; border: none; text-align: left; text-indent: 0px; text-decoration: initial; font-weight: normal; list-style-type: none; background-position: initial initial; background-repeat: initial initial;">杜德偉想不盡的你4); background-position: initial initial; background-repeat: initial initial;">來自 486的大丈夫週記 2009 Lanyu, Taiwan trip來自生活紀錄網 em 0px; background-image: none; background-color: transparent; border: none; text-align: left; text-indent: 0px; text-decoration: initial; font-weight: normal; list-style-type: none; background-position: initial initial; background-repeat: initial initial;">旅行是為了與當地切身的邂逅 ── 造訪Airbnbt-align: left; text-indent: 0px; text-decoration: initial; font-weight: normal; color: rgb(204, 204, 204); background-position: initial initial; background-repeat: initial initial;">來自 Inside 硬塞的網路趨勢觀察 STEEL chair by Reinier de Jong來自 Dezeen Façön 法熊法式餐廳xt-align: left; text-indent: 0px; text-decoration: initial; font-weight: normal; color: rgb(204, 204, 204); background-position: initial initial; background-repeat: initial initial;">來自 peray 的 blog二部曲首頁【上海平價、特色推薦】老木國際青年旅舍 - 平價、有設計感的房間，雙人房每晚RMB$180，TripAdvisor排名第一名的平價住宿來自 [url=http://blog.yam .com/venuslin0113]Venus' Blog[/url] [記食] 春上布丁蛋糕的老鋪：竹北芎林新美珍餅鋪來自迴紋針‧食攝幸也 und-image: none; background-color: transparent; border: none; text-align: left; text-indent: 0px; text-decoration: initial; font-weight: normal; list-style-type: none; background-position: initial initial; background-repeat: initial initial;">電子書閱讀器 KOBO GLOround-position: initial initial; background-repeat: initial initial;">來自 486的大丈夫週記檢視所有項目 » Common License ‧ 宣告本著作係採用創用 CC 姓名標示-非商業性-相同方式分享 2.5 授權條款授權. 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