Milk Chocolate sphere

Milk Chocolate sphere

Level:
Medium
Makes:
Recipe for 7 bouchées of approximately 40 g

Mango compote

Used products: Mango compote

  • 4.4 oz
    mango puree
  • 2.3 oz
    water

Preparation: Mango compote

Heat at 104°F/40°C

Used products: Mango compote

  • 0.3 oz
    yellow pectin
  • 6.3 oz
    sugar

Preparation: Mango compote

Mix then add

Cook at 63°C Brix (or 217°F/103°C).
Set aside in a bowl.

Alunga™ ganache

Used products: Alunga™ ganache

  • 3.5 oz
    35% cream
  • 0.9 oz
    butter
  • 0.4 oz
    glucose syrup
  • 0.1 oz
    sorbitol powder

Preparation: Alunga™ ganache

Boil

Used products: Alunga™ ganache

Preparation: Alunga™ ganache

At 80°C, pour over

Used products: Alunga™ ganache

Preparation: Alunga™ ganache

At 176°F/80°C, pour over

Emulsify in the food processor.
Set aside in a piping bag.

Assembly

Used products: Assembly

Preparation: Assembly

Make spheres of 2 in / 5 cm in diameter using Alunga™ 41% milk chocolate couverture.
Leave to crystallise, unmould and use tips to create different size openings.

Used products: Assembly

  • 90°C alcohol
  • CLR-REDBU01
  • Q.S.
    gold powder

Preparation: Assembly

In a 1.5 in / 4 cm half-sphere mould, spray a mixture of 90% alcohol and 10% gold dust.
Then spray on some tempered red cocoa butter.
Shape a thin layer of tempered Alunga™ 41% milk chocolate couverture.
Fill ¼ of the moulds with the mango compote.
Then fill the bouchée with the Alunga™ ganache.

Make a sphere with two 1.5 in / 4 cm unsealed half spheres.
Place this 1.5 in / 4 cm sphere inside a 2 in / 5 cm half sphere moulded with Alunga™ 41% milk chocolate couverture.
Cover with another 2 in / 5 cm half sphere.