
Milk Chocolate sphere

Mango compote
Ingredients | Preparation |
---|---|
| Heat at 104°F/40°C |
| Mix then add |
Cook at 63°C Brix (or 217°F/103°C). |
Alunga™ ganache
Ingredients | Preparation |
---|---|
| Boil |
| At 80°C, pour over |
| At 176°F/80°C, pour over |
Emulsify in the food processor. |
Assembly
Ingredients | Preparation |
---|---|
Make spheres of 2 in / 5 cm in diameter using Alunga™ 41% milk chocolate couverture. | |
| In a 1.5 in / 4 cm half-sphere mould, spray a mixture of 90% alcohol and 10% gold dust. |
Make a sphere with two 1.5 in / 4 cm unsealed half spheres. |