Milk Chocolate sphere

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Mango compote
  2. Alunga™ ganache
  3. Assembly

Recipe components

Mango compote

Preparation

Heat at 40°C

Ingredients
  • 125g
    mango puree
  • 65g
    water
Preparation

Mix then add

Ingredients
  • 8g
    yellow pectin
  • 180g
    sugar

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

Alunga™ ganache

Preparation

Boil

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

At 80°C, pour over

Ingredients
Preparation

At 176°F/80°C, pour over

Ingredients

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

Assembly

Preparation

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.

Ingredients
Preparation

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.

Ingredients
  • 90°C alcohol
  • CLR-REDBU01
  • Q.S.
    gold powder

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.