本日发一个大B哥Bachour的椰子巧克力，喏~便是上图的这个“奶牛小药丸”
（上图：Antonio Bachour）
小药丸的模具也是秃顶强童鞋设计的，下图这些都是用这个模具制作的
配方来啦~~
椰子巧克力
by Antonio Bachour
白色可可脂
150克 可可脂
12克 白色色粉（titanium dioxide）
橙色可可脂
75克 可可脂
6克 橙色脂溶性色粉
玄色可可脂
75克 可可脂
6克 玄色脂溶性色粉
可可脂调色及模具上色
1、用棉签将模具【Pavoni bonbon PC46 mould)】擦拭彻底干净通亮。
2、将可可脂在小平底锅中融化，加入过筛的脂溶性色粉。用手持均质搅拌机将其乳化至光滑细腻均匀，降温至31°C。用比较坚硬的毛刷，分别浸沾橙色和玄色可可脂，在每一个模具上轻轻涂刷并弹动，形成上图效果。用巧克力刮刀刮去模具顶部多余的可可脂。再用白色可可脂均匀喷洒表面形成一层均匀的膜，在可可脂完备凝固之前在纸上滑过擦掉多余的。
椰子甘纳许
300克 椰子果茸
20克 转化糖浆
80克 山梨糖醇
600克 白色巧克力（推举：法芙娜Ivoire）
制作
1、转化糖、山梨糖醇和果茸在小锅内煮沸，倒在半融化状态的白巧克力上并用胶刮刀搅拌均匀，再用手持均质机乳化。
2、降温至27℃挤入模具内。
制作完成
1、模具内的调色可可脂凝固后，用调温巧克力浇注添补斥模具，然后倾斜模具并用刮刀刮掉模具表面和边缘多余的巧克力。
2、在大理石案板或事情台上敲震晃动模具，打消可能存在的气泡。
3、翻转模具（表面朝下），用巧克力铲刀手柄敲击震撼模具，使模具内的调温巧克力滴落。
4、用巧克力铲刀从模具表面及边缘清理掉多余的巧克力。
5、模具放在烘焙纸上晾干5分钟，然后放入冰箱5分钟。
6、再用三角铲刀将模具表面多余的不规则的巧克力铲平，放入冰箱冻硬几分钟（切勿永劫光放置在冰箱内），取出就可以注入甘纳许了。
7、将27℃的甘纳许用裱花袋挤入模具内，至间隔模具顶部2毫米（留下的这个空间用来做末了的封闭环节），然后在17℃的较干燥的环境下自然凝固至少4小时。
8、封闭：用热风枪快速轻轻扫过表面，然后用少量调温巧克力添补斥模具的空余空间，用抹刀清理平整。
9、连续静置至巧克力完备结晶。
10、翻转模具，轻震撼，脱模巧克力，完成。
模具干系：
品牌：Pavoni
型号：PC46 Chocolate mould BONBONS
规格：275 x 135 mm
数量：21
内径： 40 x 18 x 16 mm
克重：10克+-
设计：Antonio Bachour
喜好鸟语版的连续~
COCONUT CHOCOLATE BONBONS
by Antonio Bachour
CHOCOLATE BONBONS
Pavoni bonbon PC46 mould
Ladle
Melting machine or tempering machine
Palette knife
Triangular palette knife or scraper.
Temper the melted chocolate. Ensure that the moulds are at ambient temperature.
WHITE COCOA BUTTER
150 g cocoa butter
12 g titanium dioxide
ORANGE COCOA BUTTER
75 g cocoa butter
6 g lip soluble orange color
BLACK COCOA BUTTER
75 g cocoa butter
6 g lip soluble black color
Polish the mold with cotton wool.
Melt the cocoa butter in a small saucepan and add the sieved oil based color. Emulsify it together with a hand blender and then sieve the mixture. Cool to 31°C/ 89F. Using a firm brush, dip it in the orange and black cocoa butter and flick it over each mold to create a splattered pattern. Scrape the top of the mold with a metal scraper to remove the excess cocoa butter. Spray the surface of the mold evenly with the white cocoa butter. Clean the top surface of the mold with paper towel before the cocoa butter completely sets.
COCONUT GANACHE
300 g coconut puree
20 g invert sugar
80 g sorbitol
600 g ivoire white chocolate, semi melted
Bring invert sugar, sorbitol and puree to a boil in a small pot. Pour over chocolate and mix with the rubber spatula. Mix with a hand blender to emulsify. Pipe the ganache into the mold at 27C.
MOULDING THE BONBONS
1. Fill the mould with tempered chocolate. Tilt the mould and scrape the excess chocolate from the surface and edges of the mould with the scraper.
2. Firmly shake the moulds on the surface of marble or the worktop to release any air bubbles.
3. Turn the mold upside down over a melting tank or onto a sheet of baking paper and tap with the handle of the scraper.
4. Remove the remnants of chocolate from the surface and edges of the mould using the triangular spatula.
5. Drain the mould by tapping it for 5 minutes on the paper and put it in the fridge for 5 min.
6. Scrape the remnants of chocolate from the surface of the mould using the triangular spatula and leave to harden for a few minutes in the fridge. The moulds are then ready to be filled.
7. Fill them with ganache. You should use a piping bag. Fill them to within 2 mm of the edge, taking care to leave sufficient room to insert the closure. Ensure that the ganache is not too hot (max. 26°C/ 78F). Once filling has been done, leave to harden at 17°C/ 63F for a minimum of 4 hours.
8. To close the bonbons: heat the surface of the mould very briefly using a hot air gun. Then spread a small amount of tempered chocolate.
9. Leave to crystallize.
10. To remove from the mould, turn the mould over.
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