我在德国长大，是一个巧克力，所以您可以正确地假设我非常细致。然而，我最喜欢在假期制作和赠送的零食之一是巧克力树皮 - 巧克力树皮，涂有一块馅料的巧克力碎片。我能说什么？巧克力树皮很有趣（我喜欢提出野生风味组合），人们喜欢它。

我的严格性质发挥作用的地方是我的巧克力，以确保树皮具有光滑，光滑的光泽和酥脆的快照，并且它将储存一段时间，而不会变得沉闷和模糊。一点点背景：大多数高质量的巧克力都开始调整，这意味着它已经通过熔化的过程稳定。一旦将巧克力加热到94°F以上，就必须融化，它就会发脾气。虽然通常不需要烤巧克力，但这是大多数巧克力覆盖的糖果和糖果。树皮也从中受益。在没有回火的情况下，巧克力中的可可黄油会形成不稳定的晶体，使巧克力的外观暗淡，灰色条纹称为脂肪花。未插入的巧克力也可以具有颗粒状的质地。

You may have seen chocolatiers tempering chocolate by “tabling” it, or working melted chocolate over a cool marble surface. Or maybe you’ve come across expensive machines that temper. The method I use, sometimes referred to as “block seeding” and shown below, is simple, requires no specialized tools, and is tidy. Read on for more about making delicious bark to give away; just be sure to keep a little for yourself.

制作值得礼物树皮的10个技巧

•Start with excellent chocolate最好由来自南美或马达加斯加的豆制成。对于黑巧克力，请选择60％至75％的可可。

•确保没有流浪水进入融化的巧克力, or it will seize and become grainy.

•Spread the melted chocolate thinly.Thin bark breaks into attractive shards and is easy to eat.

•For toppings, consider color and texture as well as flavor.A little crunch, whether from a nut or whole spice, is nice.

•Work quickly to add toppingsbefore the chocolate begins to set.

•Scatter toppings with abandon—看起来越有机，越好。

•将树皮放在凉爽的（60°F至65°F）的房间中，以便将树皮放在设置的情况下。The temperature encourages the edges to retreat and curl, which looks really pretty.

•浇头打开后，将树皮独自一人至少12小时。如果您过早地摆弄它，则可以在巧克力上留下指纹或划痕。

•不要冷藏巧克力树皮。Condensation will occur when you take it out. When the water evaporates, dissolved sugar remains on the surface of the chocolate, leaving an unpleasant residue known as sugar bloom.

•Use cellophane or food-grade tissue to package bark for gift-giving.A mix of a few flavors is especially nice.