Intense Chocolate Spheres
Chocolate biscuit spheres filled with mounted chocolate ganache and salted butter caramel, coated in chocolate and glazed with cocoa icing, finished with hazelnut and gold powder.
Ingredients
| 90 g | egg yolks (biscuit) |
| 145 g | sugar (biscuit) |
| 125 g | egg whites (biscuit) |
| 34 g | cocoa powder (biscuit) |
| 120 g | sugar (salted butter caramel) |
| 120 g | liquid cream 35% fat (caramel) |
| 90 g | butter (caramel) |
| 1 g | fleur de sel |
| 250 + 450 g | liquid cream 35% fat (mounted ganache) |
| 30 g | glucose (ganache) |
| 20 g | invert sugar (ganache) |
| 190 g | 66% dark chocolate (ganache) |
| 300 g | cocoa butter (coating) |
| 500 g | 66% dark chocolate (coating) |
| 150 g | water (icing) |
| 400 g | sugar (icing) |
| 150 g | cocoa powder (icing) |
| 280 g | liquid cream 35% fat (icing) |
| 16 g | gelatin leaves (icing) |
| ā | hazelnut (finish) |
| 10 g | gold powder (finish) |
Instructions
Biscuit: Blanch the egg yolks with half the sugar. Using the electric mixer, beat the egg whites until stiff and squeeze them with the rest of the sugar. Mix the cocoa powder, previously sifted, in the blanched egg yolks then gently fold in the whites. On a 40 x 30 cm baking sheet covered with parchment paper, distribute the dough and bake for 11 minutes at 210 Ā°C (th. 7). When the cookie has cooled, cut out cookie disks 4 cm in diameter using the cookie cutter.
Salted butter caramel: In a saucepan, dry cook the sugar until caramelized (175 to 180 Ā°C maximum). Gradually add (to avoid splashing) the previously heated cream to cook the caramel while mixing with a spatula. Remove from the heat and gradually add the butter and the fleur de sel. Put on the heat again, continue cooking at 109 Ā°C. Leave to cool and then gently rise with a whisk.
Chocolate mounted ganache: In a saucepan, boil 250 g of cream with the glucose and the invert sugar. Pour over the chocolate previously cut into small pieces and mix well with a whisk to create a "core" in the center of the ganache. For the remaining 450 g of cream, mix and set aside in the refrigerator for at least 3 hours.
Coating: Melt the chocolate and cocoa butter together at 35 Ā°C. Reserve.
Icing: Soak the gelatin sheets in a bowl filled with cold water. In a saucepan, cook the water and sugar at 106 Ā°C to obtain a syrup, then add the sieved cocoa powder. Boil the cream and gently add it to the cocoa syrup. When the temperature reaches 60 Ā°C, incorporate the gelatin previously wrung. Brush to get a smooth glaze.
Mounting: Slightly mount the ganache using a whisk. Put in a bag and half fill the molds. Poach the salted butter caramel in the ganache. Place a cookie disc on top. Add a new layer of ganache to fill the mold and place a second cookie disc. Keep in the freezer until it is solid, about 2 hours. Unmold and put a little ganache on 10 half-spheres. Assemble the halves together to obtain spheres. Poke a wooden skewer then dip in the coating. Leave to set for 5 minutes before dipping into the frosting. Roll the hazelnuts in the gold powder and sprinkle them on the spheres.
Finish: Hazelnut and 10 g of gold powder.