配方庫Formula Library

跟著我們的專家指南，掌握製作專業水果軟糖的秘訣。學習如何運用優質果泥、黃果膠和關鍵催化劑－酒石酸，打造如寶石般晶瑩剔透的完美質感。本書包含精準的專業配方和烘焙師秘訣，幫助您每次都能做出完美無瑕的軟糖。

The Science of Ganache Emulsion, Why and how to make the perfection ganache. 

Why is your ganache dull and grainy? The answer is in the Emulsion

為什麼你的甘納許總是暗沉無光且帶有顆粒感？真正的秘密在於「乳化科學」。本文將為您拆解達成專業級鏡面光澤（Mirror Gloss）的 3 大金律：從 35°C 的核心溫度控制、精確的巧克力油水比例，到均質機的摩擦力運用。跟著專業烘焙師的視角，將平凡的巧克力混合物昇華為大師級的絲滑質地。

The Magic of Lamination: Perfect Puff Pastry

1. The Détrempe & Beurrage: We start by making a lean dough (the détrempe) and a pliable block of high-fat European butter (the beurrage). Both must be at the exact same consistency.
2. The Lock-In: The butter block is encased inside the dough, ensuring no butter can escape.
3. The Turns (Tourage): The dough is rolled out into a long rectangle and folded. We typically use a combination of Single Folds (folded in thirds like a letter) and Double Folds (folded like a book).
4. The Chill: Between every turn, the dough rests in the fridge. This relaxes the gluten and keeps the butter perfectly chilled.

Why this matters: The "Bean to Bar" philosophy

The central title, "Six rules of premium chocolate," sets the standard. This approach champions full transparency and precise control over every step. Unlike industrial methods that may prioritize speed or cost, the "Bean to Bar" method focuses on highlighting the unique "fine flavor" of specific cacao beans. The introduction states that standardizing this entire process, from sourcing to final storage, is non-negotiable for creating a truly high-quality product.

How this image creates chocolate through 6 stages

The graphic flow, read left-to-right and top-to-bottom, visualizes the journey:

Step 1: Origin (Selecting and Sourcing) The process begins with sourcing quality raw materials. The prompt and photo show cocoa beans (with an accompanying image) and emphasize that "Origin is not a story. It is a spec." This refers to specific metrics like a 5-day fermentation period and less than 6.5% moisture content. Meeting these criteria is the fundamental pass to creating premium flavor.

Step 2: Roast (Roasting) Raw cocoa beans are roasted to develop their unique flavor profile. The graphic notes that the craft is about the "roast curve," not just a specific temperature or "First Crack." Mastering the heating rate and duration is essential to draw out complex, sweet notes while avoiding burnt flavors. The image depicts beans alongside a roasted bar.

Step 3: Refine (Refining & Conching) To create a smooth, melting chocolate, the roasted nibs must be crushed and ground. The graphic specifies that the mixing (conching) phase should last for "24 hours minimum, [and] 72 hours for silk [texture]." This extended time eliminates acidic flavors and ensures an ideal silky mouthfeel. A visual of melting chocolate on a whisk illustrates this desired consistency.

Step 4: Temper (Tempering) Tempering involves carefully cooling chocolate to stabilize the cocoa butter. The image shows chocolate being spread, and the text emphasizes "90 seconds" to get it right. Missing this window, or failing to lock in "Form V" crystal structure, leads to "fat bloom," a white, chalky coating that ruins both appearance and texture. A photo of a spoon with melted chocolate is included.

Step 5: Fat (Cocoa Butter Content) This panel focuses on the significance of cocoa butter, the healthy fat naturally found in cacao beans. It explicitly states that "Below 32% [fat content], the snap dies." Sufficient fat is required for the finished bar to have that satisfying, sharp "snap" when broken and a smooth, luxurious melt-in-your-mouth experience. This is reinforced by a photo of a bar snapping in two.

Step 6: Store (Storage) The final rule ensures that all previous efforts are preserved. Finished chocolate must be kept under precise conditions: 18°C, 55% RH (relative humidity), and in a dark place. Failure to maintain this "cold chain" can still lead to "bloom," ruining the texture. A fresh green cacao pod with loose nibs reminds us that the origin must be preserved even at the final stage.

Raisin water yeast - Home made natural Leaven, Here is the Ratio 1 : 3

100 g Raisin

300ml water

Choose raisin (non oil coated) , . Prepare a glass Jar sterilized by boiling.

Put above raising and water in jar and store in a room temp. the raisins are soaked with the water.

Shake the raisin water vigorously. In summer time keep it in room temp. 3-4days (winter 6-7days) 

Check points:

Raisin will be floating on top , will be lots of bubbles. 

smell will be very strong alcohol 

tips: open jar daily to allow gas buildup. And shake !

Once the raising yeast water ready. You can start to preparing the raisin wild yeast dough.

*water yeast can use raisin, orange peel, water melon, apple, ginger and more to find out.

Here below i use the watermelon for the water yeast.

• For the watermelon water:
• few pieces watermelon, roughly chopped
• 2 cups (500ml) warm water 
• Leave it in counter top for 4-5 days and shake every time you see the bottle as possible 

Wild yeast water Bread

• For the dough:
• 40g light rye flour
• 460g strong white bread flour ( T65 / Artisan bread flour)
• 380g watermelon water/(Rasin Yeast water) from above
• 10g fine salt
• oil

Shape a round loaf: flatten the dough  Lifting the edge close to you, roll it away until you get a fat long roll. Flip it seam side up and roll in the opposite direction into an even fatter sausage. Flip it seam side down, cup its far side with your both hands and gently drag it towards you. You’ll feel the top smoothing and tightening. Turn it 90 degrees and drag it towards you again. Place it in the floured proofing basket seam side up, cover the basket with a plastic bag and leave at room temperature for an hour. Then place it in the fridge for 12 – 18 hours. 

Preheat oven for a hour and bake with 250 °C with steam and for 25-30 mins

see Bread with sourdough>

-Oreo

*Profiber Stabilizer for ice cream and sorbets, free from synthetic emulsifiers and additives, uses 100% plant-based fibres

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream base, stirring it in vigorously using a blender to disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 24 hours so that it hydrates correctly and churn it in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as possible.

 Mix the liquids and heat to 30 ºC. Infuse the vanilla. Add 
the previously mixed solids and pasteurize. When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender. Chill for 12 hours and churn.

cameral filling

 Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC. 
Heat the trehalose and glucose (1) to 185 ºC. Add the hot 
cream mixture to the trehalose and keep beating. Contin
ue heating to 105 ºC. Remove and cool to 70 ºC. Add the 
butter and place in the fridge. When it is cold, take 300 g of 
the caramel and mix it with 37 g of milk.

Pour the mix into a flat pan/tray 

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream 
base, stirring it in vigorously using a blender to 
disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 
24 hours so that it hydrates correctly and churn it 
in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as 
possible.

Galette des Rois with Frangipane 

Vanilla Pastry Cream

1. Milk in a small pot

2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir

3. Egg yolk with cornstarch combine well mix with the whisk.

4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture. 

5. transfer the above back into pot and continue over the medium heat, stirring constantly and add the unsalted butter continues stirring until the mixture thick. 

6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.

Sugar glace:

150gr. caster sugar

75ml water

bring to boil in a slow heat, until thick glaze on the surface on the pastry when it's still hot. 

Tools use in this recipe:

small knife

brush

hand whisk

Spatula scraper

scale and measuring

silicon mat and rolling pin