巧克力爱好者必须崇拜Ganache的翻译：要划或涉水，在这种情况下，切碎的巧克力和奶油。通过改变奶油与巧克力的比例，可以使其变薄，倒入浓密或浓密。It isn’t difficult to make, yet the process is always fraught with tension, because if the cream and chocolate don’t come together to form a homogeneous and stable emulsion, it will curdle and turn out dull and wrinkly instead of glossy and smooth. Luckily, Ortrud Carstens explains chocolate varieties and and brands that work well; the best fat content of cream to use; and proportions to suit various purposes. Many photos and step-by-step directions leave nothing up to chance. Carstens closes with ideas on how to save curdled attempts, then includes an intensely chocolate cake recipe.