Boule Chocolat

Used Cacao Barry products

Couverture - Extra-Bitter Guayaquil 64% - pistoles - 5kg bag 64%

Couverture - Ghana 40% - pistoles - 2.5kg bag 40%

Plein Arôme

Couverture - Lactée Supérieure 38% - pistoles - 5kg bag 38%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Cocoa Nibs

Snack

Boule Chocolat

Created by

Hisashi Onobayashi
Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Level

level 3

Used Cacao Barry products

Couverture - Extra-Bitter Guayaquil 64% - pistoles - 5kg bag 64%

Couverture - Ghana 40% - pistoles - 2.5kg bag 40%

Plein Arôme

Couverture - Lactée Supérieure 38% - pistoles - 5kg bag 38%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Cocoa Nibs

Ganache

Ingredients	Preparation
112g Extra-Bitter Guayaquil 64% 112g Couverture - Ghana 40% - pistoles - 2.5kg bag 40% 34g glucose syrup 130g 35% cream 100g milk 17g sorbitol 22g unsalted butter 5g agar	Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan. Pour over chocolates and emulsify. Add butter and emulsify with hand blender. Leave to cool and pipe into truffle balls.

Chocolate Dough

Ingredients	Preparation
125g pastry flour 25g almond powder 15g Plein Arôme 120g water 120g whole egg(s) 30g honey 12g condensed milk 0.5g salt 10g rum 2g concentrated vanilla extract 15g sunflower oil	Mix together all ingredients. Pour into siphon and deposit into ball-shaped pan to bake.

Passion Fruit Rum Granite

Ingredients	Preparation
150g water 37g sugar 20g passion fruit puree 5g rum	Mix together all ingredients.

Vanilla Parfait

Ingredients	Preparation
90g egg yolks 33g sugar 38g trehalose 64g water 1bean(s) vanilla 174g 40% cream 6g rum	Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes. Add to egg yolks and whip. Whip together cream and rum, and mix into egg yolk mixture. Store in freezer.

Trempage

Ingredients	Preparation
500g Lactée Supérieure 38% 150g Mycryo™ Cocoa Butter 50g Pailleté Feuilletine™	Melt together chocolate and cocoa butter. Add Pailleté Feuilletine™. Coat vanilla parfait.

Sauce Exotic

Ingredients	Preparation
200g mango puree 66g passion fruit puree 13g sugar 3g gelespessa (sosa) 25g rum 83g 35% cream	Mix together all ingredients.

Flambé

Ingredients	Preparation
Q.S. rum	Use for flambé.

Decoration

Ingredients	Preparation
Q.S. potato starch Q.S. gold powder 75g Cocoa Nibs 75g almonds 100g sugar 33g water 12g unsalted butter	Make caramel with water and sugar. Add butter. Mix in cocoa nibs and almonds, and bake into tuiles. Sprinkle with oblate powder and gold powder.

Assembly

Fill bottom of cup with granite and place coated vanilla parfait on top.
Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
Place on top of parfait.
Pipe sauce exotic and sprinkle décor on top.

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