Servings: 8 people
Ingredients
Chocolate Sponge
- 3.5 oz Butter
- 8.5 oz Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture Chocolate Discs
- 5.3 oz Pasteurized Egg Yolks
- 7.9 oz Pasteurized Egg Whites
- 1.8 oz Sugar
Praline Shots
- 8.8 oz Cream
- 1.8 oz Hazelnut Praline
- 1 Leaf Gelatin
- .2 oz Liquid Glycerine
Chocolate Shots
- 8.8 oz Whipping Cream
- 1.8 oz Cacao Barry Ocoa™ 70% Dark Couverture Chocolate Discs
- .2 oz Cacao Barry Plein Arôme 22/24% Dutched Cocoa Powder
- 1 Leaf Gelatin
- .4 oz Liquid Glycerine
Chocolate Coulis
- 5.6 oz Whipping Cream
- 9.9 oz Water
- 14.1 oz Sugar
- 5.6 oz Cacao Barry Plein Arôme 22/24% Dutched Cocoa Powder
Blown Sugar Sphere
- 1.1 lb Sugar
- 8.8 oz Glucose
- 8.8 oz Isomalt
- 5 Drops Citric Acid Solution
Chocolate Bath
Bombon Foam
- 10.6 oz Whipping Cream
- 2.8 oz Milk
- 1.8 oz Sugar
- .1 gr Xanthan Gum
- 2.1 oz Pasteurized Egg Yolks
- 7.1 oz Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture Chocolate Discs
- .9 oz Cacao Barry Ocoa™ 70% Dark Couverture Chocolate Discs
- 2.1 oz Pasteurized Egg Whites
Chocolate Sorbet
- 1.5 lb Water
- 8.8 oz Sugar
- 1.4 oz Inverted Sugar
- 5.3 oz Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture Chocolate Discs
- 5.3 oz Cacao Barry Plein Arôme 22/24% Dutched Cocoa Powder
- 2.1 oz Liquid Glycerine
Instructions
Chocolate Sponge
- Heat the butter with the chocolate in the microwave to 45°C/113°F. Let it rest for 5 minutes and then homogenize the mixture.
- Mix with the egg yolks and set aside. Whisks the egg whites with the sugar to form a smooth meringue.
- Fold through the chocolate mixture gently to avoid the meringue dropping.
- Place in a 25cm x 20cm mold and bake in the oven at 180°C/ 356°F for 5 minutes. Then lower temperature to 160°C/320°F and bake it for 15 minutes.
Praline Shots
- Boil the cream with hazelnut praline.
- When the temperature drops to 40°C/104°F add the previously hydrated sheet of gelatin and glycerin, and let cool. Leave to cool.
- Prepare a container with nitrogen. Place the mixture in bottles and let some drops fall in nitrogen.
- Collect the spheres that have been formed and keep in a Porexpan container in the freezer.
Chocolate Shots
- Boil the chocolate cocoa powder and cream together. Lower the temperature to 40°C/104°F then add the hydrated gelatin and the glycerin. Leave to cool.
- Pour liquid nitrogen in a separate bowl.
- Put the praline hazelnut cream in a bottle and leave drops into liquid nitrogen to create the chocolate pearls. Gather the pearl and put them in the freezer in a polystyrene receptacle.
Chocolate Coulis
- Boil water and sugar until it dissolves, mix with cocoa and let it simmer until the mixture reaches 103°C/217.4°F.
- Check the texture is cold, strain and reserve.
Blown Sugar Sphere
- Caramelize the sugars to 150°C/302°F, add the citric acid solution at 50% and raise the temperature to 160°C/320°F.
- Spread on a silicone, mat and satin-finish it, stretching it and fusing it 15 to 20 times to homogenize the heat.
- Once the mixture is cool enough to handle, stretch it. Repeat the folding and stretching process until it becomes smooth and glossy.
- Heat the tip of the air pump, place in the preheated ball and blow up to get the desired size, ensuring that the caramel layer is as thin as possible.
- Twist the sphere and melt the end shut with a culinary torch, propane torch or Bunsen burner. Cut away with scissors.
- Store away the spheres from any humidity or in an airtight container with silica gel.
Chocolate Bath
- Melt the butter and the chocolate and stir mixture.
- Cool to 30°C/86°F and glaze the blown sugar sphere in it.
- Store away the spheres from any humidity or in an airtight container with silica gel.
Bombon Foam
- Bring the cream and milk to boil, add sugar, xanthan, egg yolks and mix well with a blender.
- Pour over the chocolate and praline; let it rest for 5 minutes.
- When the mixture is at 4°C/39.2°F, add the egg whites and blend again with the blender to achieve a smooth cream.
- Place in a siphon and add 3 loads. Set aside in the refrigerator.
Chocolate Sorbet
- Boil water, sugar and inverted sugar. Pour it on chocolate and cocoa.
- Mix and when it drops to 4°C/104°F add the glycerin, crush it and leave to mature.
- Put in the sorbet maker and store in the freezer.
Finish and Assembly
- Place small sponge pieces in the base plate; the chocolate and praline shots on the sides.
- Within the blown sugar sphere, place a chocolate sorbet quenelle and very gently fill it with chocolate mousse.
- Finish with the gold leaf and make different sizes drops with the chocolate coulis around the sphere.
