Name: 巧克力職人但有問題嗎？| Tech Support | WIRED Japan (ショコラティエだけど質問ある？ | Tech Support | WIRED Japan)
Uploaded: 2026-02-07T18:27:47.000Z
Duration: 21 min 1 s

I am Jacques Torres from Jacques Torres, chocolates chocolatier and pastry chef.

我是 Jacques Torres，來自 Jacques Torres，一位巧克力師傅兼點心主廚。

I am here today to answer your question from the Internet.

我今天在這裡要回答你來自網路上的問題。

那我們就來開始第一個問題吧。

為什麼 Al Freshness 6 我喜歡這個問題。

Why does my fat ass always crave chocolate or some type of sweets after a meal?

為什麼我這個胖子在吃完一餐後，總是會特別想吃巧克力或某種甜點？

My guess is I after a good meal you're going to crave something a little bit sweet, something that going to make you feel good again.

我猜啦，吃完一頓好料之後，你一定會想來點甜的，讓你感覺又回到好心情。

Sugar and fat going to make you feel good.

But chocolate with all these chemical reactions going to make you feel even better.

但巧克力裡面的這些化學反應，會讓你感覺更棒。

So now the next question is super GIS nerve 9000.

所以下一個問題是 super GIS nerve 9000。

How did Switzerland, a handlock European country, become well known for fine chocolates when both sugar and cacao are grow far away in mostly tropical places?

為什麼瑞士這個歐洲國家，在糖和可可都種在遙遠的熱帶地區時，卻以精緻巧克力聞名？

First, Switzerland have a lot of cow and a lot of milk.

首先，瑞士有很多牛和很多牛奶。

So it makes sense that Switzerland actually invent milk chocolate.

所以瑞士其實是發明牛奶巧克力的，這很合理。

They was the first one to find a way to take dark chocolate and add milk to it using dry milk.

他們是第一個發現方法，用奶粉把黑巧克力加入牛奶。

Also Swiss have pretty high standard with taste and flavor.

而且瑞士人對味道和風味的要求很高。

So they was actually picking the best cacao beans from from Africa, from South America.

所以他們會從非洲、南美洲挑選最好的可可豆。

So all that make the Swiss very good at making chocolates.

這一切都讓瑞士人在製作巧克力方面非常厲害。

I've been seeing it pop up on the menu at the different places the past few months.

過去幾個月，我發現它出現在不同地方的菜單上。

This is funny, but Dubai chocolates is not really about the chocolates, it's about the pistachio.

這很有趣，但杜拜巧克力其實跟巧克力本身沒太大關係，而是跟開心果有關。

It was invented in Dubai by a lady, she make those first Dubai chocolate.

這是在杜拜由一位女士發明的，她製作了第一批杜拜巧克力。

She post that into the Internet and that go viral.

她把這個發到網路上，然後就爆紅了。

It's a composition of pistachio cal tarfi which is a shredded phyllo dough.

它是開心果卡塔菲（pistachio cal tarfi）的組合，那是一種切碎的千層酥皮。

And then you can add white chocolate, mix everything together and put that into a chocolate bar from baby cake bakery debate is white chocolate real chocolate?

然後你可以加白巧克力，把所有東西混合在一起，放進一家名為 baby cake bakery 的巧克力棒裡，白巧克力是真正的巧克力嗎？

You have to understand that white chocolate contain cocoa butter.

你必須瞭解，白巧克力含有可可脂。

Cocoa butter is about 50% of what contain a cacao bean.

可可脂大約佔可可豆成分的 50%。

So 50% of the cacao bean is in the white chocolate as the cocoa butter.

所以可可豆的 50% 以可可脂的形式存在於白巧克力中。

Then addition of milk and addition of sugar, a little bit of lecithin and vanilla and you have white chocolates.

然後加入牛奶、糖、一點點卵磷脂和香草，你就有了白巧克力。

If you don't use cocoa butter and replace this fat by another fat, then it's not white chocolate.

如果你不用可可脂，而是用其他脂肪取代，那它就不是白巧克力。

But if you use cocoa butter, yes it is chocolate Dollhouse.

但如果你用可可脂，那它就是巧克力。

How does chocolate grow in the ground, on vine, on trees or on bushes?

巧克力是長在地裡、藤蔓上、樹上還是灌木上呢？

So the cacao tree is actually a pretty nice size tree.

所以可可樹其實是一棵滿大的樹。

And the cacao pod look a little bit Like a papaya.

而可可豆莢看起來有點像木瓜。

And they don't grow on the thin branches, they grow on the trunk and the big branches.

它們不是長在細枝上，而是長在樹幹和粗枝上。

So you get a harvest two times a year, spring and fall.

所以一年可以收成兩次，春天和秋天。

Then when we harvest those cacao pods, we're going to empty them.

接著，當我們收成這些可可豆莢時，我們會把它們挖空。

And inside we have the cacao beans surrounded with a white pulp that going to be fermented for three, four, five days and then dry under the sun.

裡面有可可豆，外面包著白色果肉，會發酵三、四、五天，然後在陽光下晒乾。

這就是我們收到可可豆的方式。

So the next question is for Korean spa la what is that white stuff on old chocolate?

所以下一個問題是，韓國水療中心，巧克力上的白色東西是什麼？

The chocolate going to go to a process called tempering.

巧克力會經過一個叫做「調溫」的過程。

Tempering is aligning the molecular fat in a certain way.

調溫是將分子脂肪以特定方式排列。

So when you put the charcoal into the mold, those molecular fat is going to come together.

所以當你把巧克力放進模具時，那些分子脂肪就會結合在一起。

The chocolate going to retract, come out of the mold.

巧克力會收縮，從模具中脫模。

But also the texture of the chocolate change.

Sometimes if the chocolate is not well tempered, we don't align those molecular fat together and we mold the chocolate.

有時候如果巧克力調溫不當，我們沒有將分子脂肪結合在一起，然後我們就將巧克力塑形。

That fat became a little bit too whitish.

But because all those molecular fat are not together, the mouth feel going to be a little bit different, maybe not as pleasant.

但因為所有的分子脂肪沒有結合在一起，口感會有點不同，可能沒那麼好。

Another way to get white stuff on chocolate is if the chocolate is exposed to a heat source.

巧克力表面出現白色物質的另一種方法是，如果巧克力暴露在熱源下。

Then the chocolate untamper a little bit and maybe when it recrystallize, the molecular fat on top going to come a little bit too white.

然後巧克力會稍微變質，也許在再結晶時，表面的分子脂肪會變得有點太白。

如果摸起來粗糙，那就是糖霜。

如果摸起來很光滑，那就是脂肪霜。

Actually, plain dark chocolate is good for a couple years at home.

其實，純黑巧克力在家放個幾年都很好。

So the next question is from needlework195.

所以下一個問題是來自 needlework195。

Why do people who prefer dark chocolate act like they are so much better than milk chocolates and joyous, It's a little bit snobby.

為什麼喜歡黑巧克力的人都覺得自己比牛奶巧克力高人一等，好像很開心一樣，這有點勢利。

My guess is if you eat only dark chocolates, you go directly to the flavor of the chocolate milk going to put a little barrier to it.

我猜如果你只吃黑巧克力，你會直接感受到巧克力的味道，牛奶巧克力會有點阻礙。

And milk chocolates have a tendency of being a little bit sweeter.

I crave milk chocolates in the afternoon.

所以下一個問題是來自 I like you。

How important was chocolate to the Inca, the Mayan and their steak?

巧克力對印加人、瑪雅人以及他們的牛排有多重要？

We have a farm in Yucatan, Mexico, where we have a lot of Mayan runes and we find a lot of artifacts about chocolates.

我們在墨西哥猶加敦半島有個農場，那裡有很多瑪雅符文，也發現很多關於巧克力的文物。

And we learned that chocolate was very important in Their culture, that was the food of the God rich people of the time was drinking chocolate, sometimes drink with spices and they was drinking hot chocolates when they was getting married because it's an important night.

我們瞭解到巧克力在他們的文化中非常重要，是神明的食物，當時的富人會喝巧克力，有時會加香料，結婚時也會喝熱巧克力，因為那是一夜良宵。

And also when they go to war to get more energy.

出征打仗時也會喝，以獲得更多能量。

So chocolate supposed to have all those power to make you stronger during your first night after getting married or going to war.

所以巧克力應該有這些力量，讓你在新婚之夜或出征時更強壯。

Why isn't chocolate considered a vegetable if it comes from cacao beans and all beans are vegetable.

既然巧克力來自可可豆，而所有豆類都是蔬菜，為什麼巧克力不算蔬菜？

I like to tell my kids that chocolate is a vegetable and they need to eat more of it.

我喜歡告訴我的孩子們巧克力是蔬菜，他們需要多吃一點。

I think it's because we add sugar, we add some cocoa butter, we're going to add some vanilla, we're going to add some lecithin into dark chocolate.

我想這是因為我們加了糖、可可脂、香草，還有卵磷脂到黑巧克力裡。

So even if chocolates come from a cacao bean, I don't think it's a vegetable.

所以即使巧克力來自可可豆，我也不認為它是蔬菜。

I think it's something between, I don't know, between fruit and candy maybe.

我覺得它介於水果和糖果之間，我也不知道。

Your chocolate is going to be veggie maskips.

你的巧克力會變成蔬菜，然後...

我從來沒辦法成功調溫巧克力。

You know what, I can show you that now you're going to need for tempering chocolates, a double boiler, a stove, water.

這樣好了，我現在可以教你怎麼做，你需要準備一個隔水加熱鍋、爐子和水來調溫巧克力。

And the water needs to be just simmering.

You break your chocolate in small pieces and you melt your chocolates.

你把巧克力切成小塊，然後融化你的巧克力。

You don't want any water into the chocolate.

So we melt the chocolate to about 100°, 105, 110° maximum.

我們把巧克力融化到大約一百度、一百零五度，最高一百一十度。

Then you have some chocolate already cooked, cut it in small pieces.

然後你會有融化好的巧克力，切成小塊。

Those molecules of fat here are still together.

That's going to help all the molecular fat here to come together.

這會幫助這裡所有的脂肪分子結合在一起。

So you take a couple handful of that chocolate, you put it in here and then you mix it.

所以你抓一把巧克力，放進來然後攪拌。

字幕列表影片播放

巧克力職人但有問題嗎？| Tech Support | WIRED Japan (ショコラティエだけど質問ある？ | Tech Support | WIRED Japan)

crave

wrap

imagine

instant