Saturn
Recipe components
Hemisphere Shell
Preparation | Ingredients |
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Preparation Melt chocolate at 50°C and temper to 31°C. | Ingredients
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Chocolate Ring
Preparation | Ingredients |
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Preparation Melt chocolate at 50°C and temper to 31°C. | Ingredients
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Liquid Spraying Chocolate
Preparation | Ingredients |
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Preparation Heat together chocolate and cocoa butter to 50°C, and temper to 32°C. | Ingredients
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Truffle Ganache Filling
Preparation | Ingredients |
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Preparation Heat together cream and glucose to 85°C. | Ingredients
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Dipping
Preparation | Ingredients |
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Preparation Melt chocolate at 50°C and temper to 31°C. | Ingredients
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Finishing and assembly:
When filling has set, glue hemispheres together. Insert small needle into seam between two hemispheres. |