Milk Chocolate sphere
Recipe
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Mango compote
ingredients | preparation |
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Heat at 104°F/40°C |
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Mix then add |
Cook at 63°C Brix (or 217°F/103°C). |
Alunga™ ganache
ingredients | preparation |
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Boil |
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At 80°C, pour over |
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At 176°F/80°C, pour over |
Emulsify in the food processor. |
Assembly
ingredients | preparation |
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Make spheres of 2 in / 5 cm in diameter using Alunga™ 41% milk chocolate couverture. |
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In a 1.5 in / 4 cm half-sphere mold, spray a mixture of 90% alcohol and 10% gold dust. |
Make a sphere with two 1.5 in / 4 cm unsealed half spheres. |