本文作者分享了自制松露巧克力的经历，尝试了草莓和橙子两种新口味。草莓口味因草莓粉用量过大导致口感偏软且味道不佳，而橙子口味则通过橙皮屑浸泡奶油的方式，获得了浓郁的橙香，口感更佳。作者还提到与孩子们一起制作的乐趣，并改进了制作方法，避免了巧克力遇水凝固的问题。文章主要探讨了口味选择和制作技巧的实践经验。

🍓 草莓口味的尝试：使用冻干草莓粉，但因草莓味淡，需大量添加（高达27%），导致口感偏软，且味道不如预期，带有不自然的香精感。

🍊 橙子口味的成功：通过将橙皮屑浸泡在加热的奶油中，提取浓郁的橙子香味，再加入少量冻干橙粉。最终的橙子口味松露巧克力味道浓郁，口感更佳，值得再次制作。

👨‍👩‍👧‍👦 亲子制作的乐趣：作者提到与孩子们一起制作松露巧克力的过程充满乐趣，并分享了制作过程中的一些技巧和经验。

❄️ 制作方法的改进：作者改进了制作方法，停止使用冷冻，有效避免了巧克力因水凝固的问题。

Published on January 5, 2025 1:50 AM GMT

Growing up my dad would make chocolate truffles, flavored with a rangeof alcohols and fruit extracts. These are tasty, but I've beeninterested in making ones that have less of a liquor flavor. Thistime last year I made some with freeze-driedraspberries, which I think came out well. I continue to likethose a lot, but this year wanted to try some additional flavors.

The first new flavor I tried was strawberry: freeze-dried powder fromstrawberries instead of raspberries. Unfortunately I didn't realizeuntil well into the process that the flavor of strawberries is muchmore subtle, which meant I needed a kind of absurd quantity ofstrawberry powder. While my raspberry truffles were about 4%raspberry powder, I got my strawberry ones up to 27% (500g chocolate,225g cream, 270g strawberry) before the flavor became clearlynoticeable above the chocolate. And even then, the flavor is lessinteresting than the raspberry, and more artificial feeling. Addingthis large a quantity also meant I ended up with a gummier texturethan I prefer, though it's interesting for variety. None of thesewill be going to waste, though I probably also won't make them again.

The second new flavor I tried was orange, and I think this was muchmore successful. I added orange zest to cream, heated to just belowboiling, let it steep for 20min, and then sieved it out before usingthe cream to make ganache. I used 18g of zest for 500g of chocolateand 250g of cream. While this doesn't sound like much (2% by weight)it's eight Cara Caraoranges worth, and has quite a strong flavor. I also added about 20gof freeze-dried orange powder, though I'm not sure this was worth it:I think I like the darker more bitter flavor of just the zest a bitbetter. I liked how these came out a lot, and will definitely bedoing them again.

As in past years, it was fun to do them with the kids:

(I've also stopped using the freezer—thanks Claude—which fixed my occasionalissues with condensation getting water in the chocolate and causingseizing.)

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