Milk Chocolate sphere

Used Cacao Barry products
Fall / Winter

Milk Chocolate sphere

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for 7 bouchées of approximately 40 g
Used Cacao Barry products
Recipe components

Mango compote

IngredientsPreparation
  • 125g
    mango puree
  • 65g
    water

Heat at 104°F/40°C

  • 8g
    yellow pectin
  • 180g
    sugar

Mix then add

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

Alunga™ ganache

IngredientsPreparation
  • 100g
    35% cream
  • 25g
    butter
  • 10g
    glucose syrup
  • 2g
    sorbitol powder

Boil

At 176°F/80°C, pour over

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

Assembly

IngredientsPreparation

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

  • 90°C alcohol
  • Red colored cocoa butter
  • Q.S.
    gold powder

In a 1.5 in / 4 cm half-sphere mold, 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 molds 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 molded with Alunga™ 41% milk chocolate couverture.
Cover with another 2 in / 5 cm half sphere.