Milk Chocolate sphere

Milk Chocolate sphere

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

Mango compote

Used products: Mango compote

  • 125 g
    mango puree
  • 65 g
    water

Preparation: Mango compote

Heat at 40°C

Used products: Mango compote

  • 8 g
    yellow pectin
  • 180 g
    sugar

Preparation: Mango compote

Mix then add

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

Alunga™ ganache

Used products: Alunga™ ganache

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

Preparation: Alunga™ ganache

Boil

Preparation: Alunga™ ganache

At 80°C, pour over

Preparation: Alunga™ ganache

At 176°F/80°C, pour over

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

Assembly

Preparation: Assembly

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