深圳新聞網2023年12月28日訊（記者 萬小藝 閻思遠 林恒鑫 張玲 翁任瑩 鐘亞萍 楊佳慧 ）本期《深圳有滋味》，來自老撾的深大留學生Alisa要挑戰的，是制作一座具有新年氣氛的巧克力屋，以此迎接甜蜜開啟的2024年。

Alisa from Laos, an international student at Shenzhen University, was facing a challenge in this episode of “Shenzhen have fun”. She was going to build a chocolate house with a winter atmosphere, welcoming a lovely beginning of 2024.

（此前報道：深圳有滋味（雙語版）| 第52期：冬至大如年，當甲魚遇上陳皮生姜）

萌萌甜甜的巧克力屋成品，新年氛圍感出來。（翁任瑩 攝）

第一步，隔水融化白巧克力。（張玲 攝）

當巧克力融化后。（張玲 攝）

全神貫注的大廚王兆華。（張玲 攝）

紅色草莓巧克力和白巧克力的小屋，糖霜制成的圣誕樹、雪人、禮物擺件，加上磚瓦、鈴鐺、麋鹿，新年的氛圍感出來了。王兆華（深圳大中華希爾頓酒店西點制作廚師長）將融化巧克力的秘訣傳授給了Alisa：巧克力的溫度要控制在二十到三十攝氏度。隔水融化時，可以通過用勺子提起漿液，來觀察流動的質感和光澤。

The red strawberry chocolate and white chocolate house, and the sugar frosting ornaments: Christmas tree, snowman, gifts, bricks, tiles, bell, and Christmas elves… a sense of New Year's atmosphere came out. Chef Wang Zhaohua (Head Pastry Chef at Hilton Shenzhen Futian) taught Alisa the secret of melting chocolate: the temperature of the chocolate should be controlled between 20 to 30 degrees Celsius. When melting over boiling water, we could observe the smooth texture and gloss of the chocolate by lifting the chocolate syrup with a spoon.

融化的草莓巧克力裝入裱花袋里。（翁任瑩 攝）

白巧克力注入模具，冷卻后是巧克力屋的墻。（張玲 攝）

來，我們也試試看。（翁任瑩 攝）

當滴落的巧克力漿如絲綢般順滑時，就說明它已經充分融化了。此時，我們將巧克力漿倒入裱花袋中，注入巧克力屋的磚瓦模具里。

說得容易，做起來并不簡單：先從四周注入巧克力漿，再填滿中間部分，最后輕輕震一下模具把空氣排出去，凝固后的巧克力才會平滑飽滿。模具放入冰箱20分鐘后就完全凝固定型，可以脫模了。脫模取下的磚瓦部件，在邊側抹上一層巧克力漿，再拼接在一起。很快，一座紅白相間的圣誕巧克力屋就搞定了。

The dripping chocolate syrup flowed smoothly like silk, which indicated that it was fully melted. At this moment, we poured the chocolate syrup into a piping bag and filled the mould. 

Although it sounds simple, the process is not easy: first, we poured chocolate syrup around the edges, then filled the central part, and finally shook the mould gently to eliminate air bubbles, so that the chocolate could be smooth and flat when it solidified. 

Waited about 20 minutes, the chocolate in the fridge was completely solid and ready to separate the chocolate from the shaping moulds. 

After the moulds were removed, a layer of chocolate syrup was applied to the sides of the components, ensuring adherence between the surfaces of the chocolate bricks and tiles.

草莓巧克力做的屋頂安裝上去。（翁任瑩 攝）

白色巧克力順著屋脊流下來，形成雪壓屋頂的效果。（翁任瑩 攝）

在深圳大中華希爾頓酒店西點制作廚師長王兆華（中）的指導下，兩個巧克力屋就做好啦。（翁任瑩 攝）

Alisa把她喜歡的圣誕樹和禮物的糖霜擺件粘在圣誕屋前，王師傅將白色的巧克力漿擠到屋頂上，像是柔軟的積雪停在紅瓦片上，勾勒出一幅溫暖的冬日畫卷。“真好看！”Alisa不禁感嘆道：“我想要把這個圣誕屋送給我的家人！”

Alisa put her favourite sugar frosting ornaments for the Christmas tree and gift to the front of the chocolate house. And Chef Wang squeezed white chocolate syrup on the roof, which resembled soft snow resting on the red tiles and presented a warm winter scene. “It looks so nice!” Alisa exclaimed, “I want to give this Christmas house to my family.”

萬小藝給Alisa斟茶。（張玲 攝）

歲末年終，就是家人團聚的時候。在新年到來之際，與家人一起分享甜蜜，共度溫馨的時光，也是每個人穩穩的幸福。

The end of the year is the time for family reunions. On the arrival of the New Year, sharing sweetness and spending cosy moments with family members is happiness for everyone.

（更多報道，請點擊專題：深圳有滋味）