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I AM STANDING in Godiva's Wonka-esque tasting room in Brussels, pretty much in heaven. As a confirmed chocoholic, the temptation to scoop my finger across the marble slab, where a warm slick of cocoa is being 'tempered,' is almost too much to resist.
现在，我正站在位于布鲁塞尔的歌帝梵巧克力(Godiva Chocolatier, Inc.)翁卡式巧克力(Wonka-esque)品尝室，彷佛置身于天堂。作为一个资深巧克力爱好者，看到放在大理石桌面上正在烘烤中的温热丝滑的可可，这种诱惑几乎无法抗拒，我甚至想要伸出手去挖一块。
Head chef Thierry Muret will have none of it, however, as he deftly moves the silky mass around with two spatulas, keeping the chocolate at the optimum 30°C so the cocoa butter crystallizes in its smoothest form.
总监Thierry Muret可没有机会享用，他手握两支刮刀不停的转动丝滑的可可团，以保持巧克力的最佳温度(30°C)，由此可可脂才能以最顺滑的方式凝结。
Getting the same effect at home requires a little finessing. 'Most people's marble, if they have any, is on a table in the living room,' says Mr. Muret. 'So you can cheat.'
如果你想在自家做出这样的效果则需要一点点技巧。Muret说，人们家里的大理石台面（如果有的话），大多是在客厅的桌子上。因此 可以尝试一下山寨版。
Whichever method you use (cheat's version at right), once the chocolate reaches its ideal condition, it's mixed with butter and coated in chocolate to create scrumptious truffles. For variations on the classic, add different flavors at the mixing stage, such as cinnamon or sea salt. For a crunchier shell, roll in chocolate flakes or crushed nuts.
无论你使用了哪种山寨方法，一旦巧克力达到理想状态，与黄油混合，外加巧克力包裹，美味的松露巧克力即可大功告成。如果想在经典口味的基础上变些花样，你可以在混合阶段添加不同的调料，比如肉桂或海盐。如果想要一个松脆的外壳，混入巧克力片或压碎的坚果即可。
-Jemima Sissons
下面就是整个制作过程：
Chocolate Truffles
松露巧克力
TOTAL TIME: 30 min. | MAKES: 50 10g truffles
总耗时：30分钟 | 数量：50颗(每个10克)
350g dark chocolate
黑巧克力 350克
150g butter, room temperature
黄油(室温) 150克
1 tsp vanilla extract, preferably Mexican or Madagascan
1茶匙香草精，墨西哥或马达加斯加产最佳
1. Divide chocolate into three equal parts. Place two parts into a microwavable bowl. Microwave for short, 15-second spurts, until melted. Be careful not to burn the chocolate.
1. 把巧克力分成三等份。其中两份放入微波碗，短时微波至融化，一般不超过15秒。注意不要烤糊。
2. Add the rest of the chocolate, stirring until melted.
2. 加入剩余的巧克力，搅拌至融化。
3. In a separate bowl, whisk butter until fluffy. Slowly add the chocolate mixture until it becomes light brown and creamy. Add vanilla.
3. 把黄油放在另一个碗中搅拌至打发，呈蓬松状。慢慢加入巧克力混合物，直到变为浅棕色的柔滑奶油状。再加入香草精。
4. Attach a medium nozzle to a piping bag, and scoop the mixture into the bag.
4. 准备一个中号喷嘴的裱花袋，将混合物舀进袋中。
5. On a baking tray lined with wax paper, squeeze out a small portion of the mixture until it forms an even ball. Repeat in a line. Set tray in the fridge for 15 minutes.
5. 烤盘内铺上蜡纸，挤出一小部份混合物，呈球状。重复该步骤并成排摆放。把烤盘放入冰箱冷藏15分钟。
6. Meanwhile melt another 100g of chocolate for the coating, using the method above.
6. 与此同时，使用步骤1中的方法再融化100克巧克力，用来做外面的包裹层。
7. Using a dipping fork (a special fork for chocolate), dunk one ball at a time into the hot chocolate. Place onto a plate filled with a high-percentage cocoa powder and roll until evenly dusted.
7. 使用浸渍叉（一种巧克力专用叉），将球状混合物浸入热巧克力，每次一颗。再放入高纯度的可可粉中滚一滚，使其包裹均匀。
8. Repeat until mixture is used up.
8. 重复步骤7，直至做完所有的松露巧克力。
9. Once cooled, carefully remove each truffle from the plate, using the dipping fork. Set in a confectionery case and arrange in a box.
9. 冷却后，用浸渍叉小心移动松露巧克力，放入糖果盒内并码放整齐。
