Boule Chocolat

Boule Chocolat

Level:
Difficult

Chocolate Dough

Used products: Chocolate Dough

  • 125 g
    pastry flour
  • 25 g
    almond powder
  • 15 g
    DCP-22GT-BY
  • 120 g
    water
  • 120 g
    whole egg(s)
  • 30 g
    honey
  • 12 g
    condensed milk
  • 0.5 g
    salt
  • 10 g
    rum
  • 2 g
    concentrated vanilla extract
  • 15 g
    sunflower oil

Preparation: Chocolate Dough

Mix together all ingredients.
Pour into siphon and deposit into ball-shaped pan to bake.

Passion Fruit Rum Granite

Used products: Passion Fruit Rum Granite

  • 150 g
    water
  • 37 g
    sugar
  • 20 g
    passion fruit puree
  • 5 g
    rum

Preparation: Passion Fruit Rum Granite

Mix together all ingredients.

Vanilla Parfait

Used products: Vanilla Parfait

  • 90 g
    egg yolks
  • 33 g
    sugar
  • 38 g
    trehalose
  • 64 g
    water
  • 1 beans(s)
    Vanilla
  • 174 g
    40% cream
  • 6 g
    rum

Preparation: Vanilla Parfait

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.

Sauce Exotic

Used products: Sauce Exotic

  • 200 g
    mango puree
  • 66 g
    passion fruit puree
  • 13 g
    sugar
  • 3 g
    gelespessa (sosa)
  • 25 g
    rum
  • 83 g
    35% cream

Preparation: Sauce Exotic

Mix together all ingredients.

Flambé

Used products: Flambé

  • Q.S.
    rum

Preparation: Flambé

Use for flambé.

Decoration

Used products: Decoration

Preparation: Decoration

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.