巧克力带来的灵感:浇出一层聚合物外壳
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如何为糖果裹上一层漂亮又甜美的巧克力外壳?早在400年前,甜点师们就想出了一个十分简单有效的方法:他们将熔化的巧克力直接浇在糖果、点心上,任由它们慢慢流淌、凝固,最终就留下了一层光洁的巧克力外壳。咬开这些巧克力夹心糖的外壳还会发现,这样“自然生长”的外壳不仅…
如何为糖果裹上一层漂亮又甜美的巧克力外壳?早在400年前,甜点师们就想出了一个十分简单有效的方法:他们将熔化的巧克力直接浇在糖果、点心上,任由它们慢慢流淌、凝固,最终就留下了一层光洁的巧克力外壳。咬开这些巧克力夹心糖的外壳还会发现,这样“自然生长”的外壳不仅…
如何为糖果裹上一层漂亮又甜美的巧克力外壳?早在400年前,甜点师们就想出了一个十分简单有效的方法:他们将熔化的巧克力直接浇在糖果、点心上,任由它们慢慢流淌、凝固,最终就留下了一层光洁的巧克力外壳。咬开这些巧克力夹心糖的外壳还会发现,这样“自然生长”的外壳不仅…
CAMBRIDGE, MA — Since the 1600s, chocolatiers have been perfecting the art of the bonbon, passing down techniques for crafting…
Since a 1600s, chocolatiers have been perfecting a art of a bonbon, flitting down techniques for crafting a ideally smooth…
Related images (click to enlarge) MIT News Since the 1600s, chocolatiers have been perfecting the art of the bonbon, passing…
There’s nothing quite like taking a bite of a bonbon, cracking through the thin outer shell to taste the gooey sweet surprise…
Since the 1600s, chocolatiers have been perfecting the art of the bonbon, passing down techniques for crafting a perfectly…
MIT - Massachusetts Institute of Technology (via noodls) / Since the 1600s, chocolatiers have been perfecting the art of the…
Since the 1600s, chocolatiers have been perfecting the art of the bonbon, passing down techniques for crafting a perfectly…
CAMBRIDGE, MA -- Since the 1600s, chocolatiers have been perfecting the art of the bonbon, passing down techniques for crafting…