Candi Sphere by Philippe Bertrand, Director of the Chocolate Academy™ center

This visually very distinctive dessert hides in its core the beautiful flavours of summer. Enjoy the recipe!

CACAO BARRY® PRODUCTS USED IN THE RECIPE

Zéphyr™ white chocolate 34% min cocoa

 

CANDI SYRUP

1000 g of mineral water
2500 g of granulated sugar

Boil the water and the granulated sugar to 105°C/221°F. Cook slowly then raise the temperature to obtain a good distribution of the granulated sugar.

 

HARD CANDIED SUGAR SHELL

Q.S of hydrogenated vegetable fat  
Q.S of colored caster sugar

Fill 6 cm half sphere moulds with melted hydrogenated fat allow to set at 4°C, then de-mould and stick together to form a sphere.
Warm the spheres in your hands and then roll the spheres in colored caster sugar. Place the spheres in the candy syrup.
Leave it to crystalize for at least 20h. Carefully remove from the syrup and place into a warming cabinet set at 30°C for at least 6h.

 

WHITE CHOCOLATE ZÉPHYR™ CREAM

750 g whipping cream 35% fat
500 g whole milk
8 g bloom gelatin 200
48 g cold water for hydration
125 g mascarpone
150 g Zéphyr™ white chocolate

Boil the whipping cream and the whole milk. Soften the gelatin in the cold water and then add to the cream/whole milk mixture with the mascarpone.
Melt the chocolate to 35°C/ 95F and then pour onto the mixture.

 

FINISH AND ASSEMBLY

Place some fresh raspberries and lychees into the candi sphere and then pipe the Zéphyr™ white chocolate cream inside and serve.