Milk Chocolate sphere

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Mango compote

ingredients	preparation
125g mango puree 65g water	Heat at 104°F/40°C
8g yellow pectin 180g sugar	Mix then add
Cook at 63°C Brix (or 217°F/103°C). Set aside in a bowl.

Alunga™ ganache

ingredients	preparation
100g 35% cream 25g butter 10g glucose syrup 2g sorbitol powder	Boil
100g CHM-Q41ALUN	At 80°C, pour over
100g CHM-Q41ALUN	At 176°F/80°C, pour over
Emulsify in the food processor. Set aside in a piping bag.

Assembly

ingredients	preparation
CHM-Q41ALUN	Make spheres of 2 in / 5 cm in diameter using Alunga™ 41% milk chocolate couverture. Leave to crystallise, unmould and use tips to create different size openings.
90°C alcohol CLR-REDBU01 Q.S. gold powder	In a 1.5 in / 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 1.5 in / 4 cm unsealed half spheres. Place this 1.5 in / 4 cm sphere inside a 2 in / 5 cm half sphere moulded with Alunga™ 41% milk chocolate couverture. Cover with another 2 in / 5 cm half sphere.

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