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我親愛的甘納許
為何沒有冷藏 就失去了你的鮮度
一定是因為我把精製油換成了鮮奶油
但我只會因此而更加愛你
市售的巧克力醬，如果不用冷藏保存也不會壞，那就通常不是以天然的可可脂製成，而是採用「代可可脂」，例如氫化精製的棕櫚油或椰子油等，但它們的香氣、味道與口感滑順度都會差很多，而且還有反式脂肪的疑慮。因此，現在就跟我們一起來自製純正天然的巧克力醬（甘納許）吧～（附影片）
◆ Ganache
My dear ganache,
Why do I lose your freshness without refrigeration?
Must be the cream instead of refined oil.
But I will only love you even more.
If the chocolate spread on the market doesn't need to be preserved in a fridge, it's usually made of refined oil, such as refined palm oil or coconut oil, rather than cocoa butter, which has much more flavour and can give the spread a smoother texture. On top of that, you don't need to worry about the risk of trans fats with natural cocoa butter. So come along and let's make genuine natural chocolate ganache at home. (See video tutorial at the end.)
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材 料（Ingredients）：
製作甘納許的原料只有兩種，鮮奶油與巧克力，這兩項食材的品質，對於甘納許的成功與否，具有關鍵性的影響。鮮奶油的部份，可選用 35% 脂肪含量的動物性鮮奶油。巧克力的部份，建議使用可可脂含量 55 到 70% 的調溫巧克力。% 數越高會越苦，可依個人喜好選用。（市面上的巧克力，如果沒有特別強調是調溫巧克力，那就通常不是以可可脂來製作，而是採用「代可可脂」，例如氫化精製的棕櫚油或椰子油等。）
There are only two ingredients you need to buy for making chocolate ganache --- whipping cream (35% fat) and couverture chocolate (55% to 70% cocoa butter). The quality of these two ingredients is the key to successful ganache. (If the chocolate is not called couverture chocolate and does not need to be preserved in a fridge, it's usually made of refined oil, such as refined palm oil or coconut oil, rather than cocoa butter.)
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| 務必使用動物性鮮奶油，而非植物性鮮奶油。圖片來源：cooking23s.blogspot.com |
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| 如果可接受巧克力的苦味，盡量選用 % 數較高的調溫巧克力。% 數越高，成分越單純。圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
取兩百公克的鈕扣型調溫巧克力，置入一個小型玻璃甕或不銹鋼杯。
Leave 200g of couverture chocolate in a small glass jar or stainless steel cup.
(1)
取兩百公克的鈕扣型調溫巧克力，置入一個小型玻璃甕或不銹鋼杯。
Leave 200g of couverture chocolate in a small glass jar or stainless steel cup.
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| 容器的大小至少要能容納 400ml。圖片來源：cooking23s.blogspot.com |
(2)
加入兩百公克的動物性鮮奶油。
Add 200g of whipping cream to the chocolate.
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| 動物性鮮奶油遠比植物性鮮奶油來得天然、健康又美味。圖片來源：cooking23s.blogspot.com |
(3)
將玻璃甕或鋼杯放入鍋中，在鍋內加入清水（不是加到玻璃甕或鋼杯內），直到水位高度達到巧克力加鮮奶油的一半高度。
Leave the jar or cup in a pot. Add water to the pot (outside the jar or cup) until it reaches half the height of the chocolate and cream.
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| 先放入玻璃甕或鋼杯，再加水，我們才能知道要加多少水。圖片來源：cooking23s.blogspot.com |
(4)
開中小火。約五分鐘後，開始攪拌，並加入一隻烹飪用的探針溫度計在巧克力與鮮奶油裡。等溫度到達約五十度時關火。繼續攪拌至所有巧克力都融化為止即大功告成。
Turn on the heat to medium-low level. About 5 minutes later, begin to stir and add a cooking thermometer to the mixture of chocolate and cream. Turn off the heat at around 50°C. Keep stirring until all of the chocolate has melted. Then, voila!
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| 溫度計要量的是巧克力醬的溫度，不是旁邊的水溫。圖片來源：cooking23s.blogspot.com |
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(1)
我們這裡示範的甘納許，原料中的鮮奶油與巧克力重量比例為一比一，做好之後，我們稱之為基礎甘納許。剛做好時，可做為蛋糕淋面或鬆餅沾醬，也可填入熟塔皮做成生巧克力塔。稍微室溫冷卻變濃稠後，可做為蛋糕抹面、擠花或吐司抹醬。
The ganache we demonstrate here is called "basic ganache", in which the ratio of the weight of cream to the weight of chocolate is 1 : 1. When it's still warm, it can be the sauce for drizzling cake and tarts, or dipping waffles. After it cools off, it can be the spread for cake or toast.
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| 基礎甘納許可做為蛋糕淋面，製成巧克力甘納許蛋糕。圖片來源：cooking23s.blogspot.com |
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| 做為鬆餅淋醬，可使鬆餅更加濕潤可口。圖片來源：cooking23s.blogspot.com |
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| 冷卻後即成為用途廣泛的巧克力抹醬。圖片來源：cooking23s.blogspot.com |
(2)
如果原料中的鮮奶油與巧克力為二比一，則可做為更稀的淋醬，冷卻後也可打發成口味較為清爽的夾心餅乾內餡或擠花。
If the ratio of cream to chocolate is 2 : 1, it can be a smoother drizzle. After cooling off, it can also be whipped into a light-flavoured filling for biscuits.
(3)
如果鮮奶油與巧克力為一比二，則可於拌合後，冷藏一個小時塑形，沾上可可粉，即為較硬的生巧克力。
If the ratio of cream to chocolate is 1 : 2, it can be refrigerated into harder "nama chocolate" with cocoa powder.
(4)
目前常見的甘納許做法，是將鮮奶油加熱至沸騰後，倒入裝有巧克力的碗中，等過幾分鐘再攪拌均勻。但由於我們製作的量較少，因此採用隔水加熱的方式，比較不會產生油水分離的狀況。
A lot of people make ganache by pouring boiling cream into a bowl with chocolate and stirring them after a few minutes. However, since the amount of ganache we make is relatively small, it may be probable to fail due to the separation of oil and water if we make it that way.
(5)
關於自製巧克力鬆餅（列日鬆餅）的做法，可參閱我們的巧克力鬆餅做法影片與圖文版食譜。
About how to make chocolate waffles (Liege waffles), please see our video tutorial and recipe article.
(6)
關於自製巧克力戚風蛋糕（含鮮奶油內餡）的做法，可參閱我們的巧克力甘納許蛋糕做法影片與圖文版食譜。
About how to make chocolate chiffon cake (with cream filling), please see our video tutorial and recipe article.
(7)
恭喜網友 淑珊 試做成功！ Congratulations on 淑珊's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/100000139642630 |
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