装B至尊境界挂在绳子上售卖的柑橘薰衣草巧克力铃铛（已打包·可下载）

这货看着是不是逼格爆破？！Josep Maria Ribé大师（下图）滴创造！

昨日小编放出了他的一个马卡龙配方——今天的这个“铃铛”底部你仔细看就能发现它居然是个马卡龙——假如喜爱他的马卡龙，能够戳下图穿越去把配方收了，当然本篇也有马卡龙配方，今天是巧克力马卡龙，昨日是下图中心的这个

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柑橘薰衣草巧克力铃铛

Chocolate Mandarin and Lavender

by Josep Maria Ribé

配方量：45个/直径6cm

A-意式巧克力马卡龙（合计：1032克）

220克【21.32%】……杏仁粉

250克【24.22%】……糖粉

30克【 2.91%】……可可粉

85克【 8.24%】……蛋白（巴氏灭菌）

90克【 8.72%】……水

250克【24.22%】……细砂糖

85克【 8.24%】……新鲜蛋白

1克【 0.10%】……蛋白粉

13克【 1.26%】……水溶性橙色素（粉、膏、液均可）

8克【 0.78%】……水溶性黑色素（粉、膏、液均可）

制造：

1、将水、砂糖和色素混合加热至118/119℃，开端打发蛋白与蛋白粉，然后开端缓慢冲入煮热的糖浆。

2、别的，将糖粉和杏仁粉、可可粉混合拌匀，放入均质机内搅打研磨细均匀。

3、将85克蛋白参加到粉内拌和呈软杏仁膏状况。

4、将蛋白霜参加，快速拌和呈均匀细腻状况。

5、拌和至合适挤制的最佳状况。

6、在硅胶烤垫上挤出均匀的6cm直径圆形。

7、在通风、枯燥处静置30-45分钟。

8、烘烤：假如运用风炉，以150℃，速度2档，烘烤14-15分钟，期间调转烤盘。。假如运用平炉，则以160/165℃烘烤14-16分钟（双层烤盘），期间调转烤盘。

B-薰衣草浸泡液（合计：262.5克）

250克【95.24%】……矿泉水

12.5克【 4.76%】……干薰衣草

制造：

1、将水煮沸，离火，放入干薰衣草花。

2、加盖或保鲜膜关闭浸泡30分钟，过滤后运用。

C-蜂巢柑橘夹心（合计：630.4克）

210 克【%】……柑橘果茸（含糖10%）#1

15 克【%】……蜜柚果汁

20克【%】……菊糖粉（inulin）

0.4克【%】……黄原胶

40克【%】……转化糖浆

10克【%】……吉祥丁

200 克【%】……柑橘果茸（含糖10%）#2

25 克【%】……蛋白粉

50 克【%】……葡萄糖粉（DE21）

60克【%】……细砂糖

制造：

1、将210克柑橘果茸#1、蜜柚汁、菊粉和黄原胶混合在一同用手持均质机（Bamix）充沛拌和至果汁/茸的纤维成分与胶质成分完美结合。

2、取“过程1”总量的1/3放在厚底平底锅中加热至50℃，然后参加提早冰水泡软的吉祥丁片和转化糖浆拌融拌匀。

3、再将剩下的2/3“过程1”参加拌匀，降温至22-23℃。

4、将蛋白粉溶于200克柑橘果茸#2中，用手持均质机（Bamix）充沛拌和后，打发。

5、逐步参加细砂糖和葡萄糖粉。

6、打发后，悄悄将“过程3”参加，翻拌至均匀润滑状况。

7、挤入直径5cm半球形硅胶模具内，每个模具挤入8克，冷冻。

※此类酸性配方的操作，低温颇为重要，能够有用防止因温度高导致的别离；三种胶质材料能够使全体具有愈加厚重的口感，并使之更为安稳。

D-牛奶巧克力奶油夹心（合计：501.5克）

75 克【31.90%】……35%淡奶油

115 克【22.93%】……全脂牛奶

25 克【 4.99%】……B-薰衣草浸泡液*（配方）

1.5 克【 0.30%】……吉祥丁片

200 克【39.88%】……39%牛奶巧克力（Arriba origin 39%）

过程：

1、将牛奶、淡奶油和25克“B-薰衣草浸泡液”一同加热至60℃，然后参加提早用冰水泡软并挤干水分的吉祥丁片拌融。

2、倒在牛奶巧克力上并拌和至顺滑。

3、用手持均质机（Bamix）拌和乳化至润滑流通状况。

4、降温至26-28℃。

5、挤入冷冻的装有“C-蜂巢柑橘夹心”的直径5cm的半球硅胶模具内，持续冷冻待用。

E-黑巧克力慕斯（合计：克）

225 克【15.41%】……牛奶

75 克【 5.14%】……35%淡奶油A

75 克【 5.14%】……蛋黄

50 克【 3.42%】……转化糖浆

435 克【19.79%】……70%黑巧克力（Sao Thome 70%）

600 克【41.10%】……35%淡奶油B（打发至软尖峰）

过程：

1、将牛奶、淡奶油、蛋黄和转化糖浆混合加热并拌和至85℃（相似制造“英式奶酱”）。

2、将之与黑巧克力币混合，保证巧克力币被完全消融并拌和至顺滑的乳化作用，必要的话，能够运用手持均质机（Bamix）。

3、降温至43-45℃时，将打发至6成（鸡尾状）的淡奶油参加，拌至润滑均匀状况，马上运用。

※巧克力具有天然的自凝功能，此配方不需要额定再增加吉祥丁。

F-镜面巧克力淋面（合计：1224克）

250 克【20.42%】……水

200克【16.34%】……细砂糖/蔗糖（sucrose）

300克【24.51%】……葡萄糖浆

200克【16.34%】……炼乳

24克【 1.96%】……吉祥丁

250克【20.42%】……70%黑巧克力（Sao Thome 70%）

过程：

1、将水、细砂糖、葡萄糖浆和炼乳一同放入厚底平底锅中煮沸。

2、参加冰水泡软的吉祥丁片拌融，分次倒在巧克力上充沛拌和至取得均匀顺滑乳化作用。

3、用手持均质（Bamix）充沛拌和乳化后（留意不要搅入气泡），保鲜膜贴面掩盖冷藏12小时/隔夜。

4、保证淋面中没有气泡，回温至35℃，淋在冷冻状况的慕斯上。

G-银粉喷砂液（合计：16.2克）

15 克【92.59%】……60°乙醇

1.2 克【 7.41%】……金属色银粉

过程：

1、混合拌匀，待用。

H-巧克力挂钩

适量……70%黑巧克力(70-30-42NV dark couverture)

过程：

1、将调温的黑巧克力（可可含量70%）均匀涂改在铺放在大理石板上的塑料片上，在其完全凝结结晶之前，用“挂钩”模板片（定制塑料片或手艺勾画的纸卡均可）放在巧克力上，裁切出此形状的概括。

2、待其完全结晶凝结后，回转倒扣在大理石板的纸上，揭掉塑料片，将“挂钩”巧克力片脱离出来。

3、将挂钩形巧克力片固定在巧克力底座（圆片）上，将银粉喷在外表。

4、银粉粉砂枯燥后，再将“G-银粉喷砂液”喷在外表，静置几分钟待其枯燥。

5、将其与底座别离，用于装修。

拼装&装修

1、将“E-黑巧克力慕斯”挤入直径6cm的半球形硅胶模具内1/2满（约20-22克），放入脱模的“C-蜂巢柑橘夹心/D-牛奶巧克力奶油夹心”，保证夹心部分坐落正中央方位，然后将模具缝隙用慕斯填满抹平，冷冻。完全冻住后，脱模，置于网架上，淋“F-镜面巧克力淋面”。

2、几分钟后，用叉子柄或坚固的金属片刺进慕斯中心，将“挂钩”巧克力刺进，并在温热的金属板上悄悄冲突显露的巧克力部分，磨平保证没有剩余的尖端显露（假如忧虑巧克力挂钩会掉落，能够将“挂钩”形巧克力片其刺进贯穿小蛋糕的中心，冲突后用消融的巧克力将之与一片底座巧克力片粘合在一同保证结实安稳）。

3、然后将蛋糕放在马卡龙上并使之严密贴合，现在就能够挂在绳子上了。

持续原版英文配方：

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今天配方下载提取码

Chocolate Mandarin and Lavender

by Josep Maria Ribé

for 45 individual hemisphere cakes, 6 cm in diameter

Cocoa macaron base of Italian meringue（total weight : 1032g）

220 g almond powder

250 g confectioners' sugar

30 g cocoa powder

85 g pasteurized egg whites

90 g water

250 g sugar

85 g fresh egg whites

1 g egg white powder

13 g water-based orange color

8 g water-based black color

preparation

Combine the sugar, water and colors and heat up to 118/119℃. Start to whip the fresh egg whites together with the egg white powder and pour the syrup over them when it is at the correct temperature.

Separately , mix the confectioners' sugar with the almond powder, cocoa and process in a blender until a very fine, homogenous powder is obtained.

Add the pasteurized egg whites to the mixture of almond ,sugar and cocoa, and mix until a soft marzipan texture is obtained.

Quickly mix the meringue with the previous marzipan to a perfectly smooth , homogenous mixture.

Make sure the texture is perfect for piping.

Pipe 6-cm-wide buttons on a silicone mat with the help of a stencil placed underneath the mat so as to ensure a perfect, regular size.

Allow to sit for 30-45 mintes in a well ventilated place, if possible. If using a convection oven, bake at 150℃ for 14 to 15 minutes at speed 2, i.e. with little air circulation so that the macaron does not acquire too much color. Turn the trays halfway the baking process if necessary.

If using a deck oven, bake at 160-165℃ for 14 to 16 minutes, on top of two oven trays, and turn the trays halfway the baking process if necessary.

Lavender infusion（total weight : 262.5g）

250 g mineral water

12.5 g dry lavender flower

preparation

Boil the water and , off the heat, add the dry lavender flower.

Leave to infuse for 30 minutes, strain and use.

Airy mandarin core（total weight : 630.4g）

210 g mandarin puree, 10% sugar added

15 g yuzu juice

20 g inulin

0.4 g xanthan gum

40 g Trimoine invert sugar

10 g gelatin

200 g mandarin puree, 10% sugar added

25 g egg white powder

50 g DE21 atomized glucose

60 g sugar

preparation

Mix the mandarin puree, yuzu juice , inulin and xanthan gum together and process with a handheld blender until the fiber and the gum are perfectly hydrated.

Place 1/3 of the mixture over the heat and heat up to 50℃. Add then the previously hydrated gelatin and invert sugar.

Mix into the remaining 2/3 of the previous mixture and make sure the resulting temperature is 22-23℃.

Hyddrate the egg white powder with the 200g of mandarin puree, process with a handheld blender and whip.

Gradually and the sugar and atomized glucose.

once whipped, gently fold into the first mixture to a smooth, homogeneous texture.

Pipe 8g of this mixture into each 5-cm-wide hemisphere mold and freeze.

Milk chocolate and lavender cremeux（total weight : 501.5g）

75 g cream, 35% fat

115 g whole milk

25 g lavender infusion

1.5 g gelatin

200 g Arriba origin milk couverture, 39% cocoa

preparation

Combine the milk, cream and infusion and heat up to 60℃. Then add the previously hydrated gelatin.

Pour over the milk couverture and make an emulsion.

Process the mixture with an immersion blender to ensure a perfect emulsion.

Allow to cool down to 26-28℃ before use.

Pipe about 7g over the mandarin core, once frozen. Freeze until needed.

Sao Thome 70% cocoa couverture mousse（total weight :1460g）

225 g milk

75 g cream, 35% fat

75 g egg yolks

50 g Trimoline invert sugar

435 g Sao Thome dark couverture, 70%

600 g cream, 35% fat , semi-whipped

preparation

Combine the milk, cream, egg yolks and invert sugar and heat up to 85℃, like for an anglaise.

Mix with the couverture buttons and make sure the couverture melts properly and the reculting emulsion is correct. If necessary, process with an immersion blender.

Fold in the semi-whipped cream when the mixture is at 43-45℃ and verify a smooth, homogeneous texture is obtained. Use immediately.

Sao Thome 70% cocoa chocolate couverture glaze（total weight :1224g）

250 g water

200 g sucrose

300 g glucose syrup

200 g condensed milk

24 g gelatin

250 g Sao Thome dark couverture , 70% cocoa

preparation

Combine all the ingredients except the couverture and gelatin and bring to a boil .

Add the previously hydrated gelatin and mix well. Gradually pour over the couverture until a proper emulsion is obtained.

Process with a handheld blender and leave to set for 12 hours before use.

Make sure there are no air bubbles in the glaze and apply at 35℃ over the frozen mousse.

Silver powder spray（total weight : 16.2g）

15 g alcohol 60%

1.2 g metal silver powder

preparation：

Mix and use.

Chocolate hook (decoration)

q.s. 70-30-42NV dark couverture, 70% cocoa for decortion

preparation：

Stretch a thin of pre-crystallized dark couverture over a methacrylate tray lined with an acetate sheet. Before completely crystallized, cut with the help of a punch and a hook-shaped stencil.

Allow to crystallize and turn the acetate sheet over a paper sheet. Remove the acetate sheet, cut out the chocolate hooks and polish their sides.

Fix the hooks to a chocolate base and apply the silver color with the help of a spray gun.

once the hooks are dry, apply some alcohol-based lacquer spray so as to fix the silver powder. Allow to dry for a few minutes.

Detach the hooks from the chocolate base and use for garnishing the individual cakes, inserting them into the center.

Montage

Pipe and half fill the Sao Thome chocolate mousse into the 6-cm-wide hemisphere molds, approximately 20 to 22g of mousse per mold. Place the mandarin and milk chocolate and lavender cremeux insert. Make sure it is properly centered and smooth the mousse. Freeze. Unmold the chocolate mousse hemispheres when totally frozen, place on a rack and apply te dark chocolate glaze.

After a few minutes, insert a skewer in the center of the glazed mousse and polish the base on top of a warm plate (like the ones used to polish the chocolate pieces). Make sure no dribbles are left.

Place the hemisphere on top of the macaron. It should fit perfectly. Garnish with the chocolate hook by inserting it, and serve hanging from a piece of rope as if they were hangers.

别走开，持续看彩蛋，我盯着你呢！

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