Servings: 10 servings
Equipment
- 1 Stovetop
- 1 Whisk
- 1 Hand Blender
- 1 Piping Bag
- 1 Jug
- 1 Immersion Blender
- 1 Refrigerator
- 1 Sieve
- 1 Spray Gun
Ingredients
Part 1: Carbon Black Caramel Insert
- 90 g Granulated Sugar
- 35 g Unsalted Butter
- 275 g Cream 35% (Warm)
- 20 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
Part 2: Terra Rossa Cremeux
- 200 ml Whole Milk
- 100 g Egg Yolks
- 120 g Granulated Sugar
- 100 g deZaan 100% Stellar Cocoa Butter Drops
- 70 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 300 g Cream 35% (cold)
- 25 g Desiccated Coconut
Part 3: Coconut Whipped Ganache
- 250 g Coconut Milk
- 130 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- 2 Sheets of Gelatin (softened)
- 250 g Cream 35% (cold)
Part 4: White Velvet Spray
- 250 g deZaan 100% Stellar Cocoa Butter Drops
- 150 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- White coloring
Part 5: 50/50 Base Coating
Instructions
Part 1: Carbon Black Caramel Insert
- Begin by caramelizing the sugar and unsalted butter on medium heat until golden brown.
- Pour in the warm cream immediately and whisk to combine. Allow to ‘cook out’, ensuring the sugar has fully dissolved before removing from the heat.
- Add the cocoa powder and use a hand blender to emulsify before transferring it into a piping, filling the desired mold, and freezing until firm.
Part 2: Terra Rossa Cremeux
- Combine and heat the milk, egg yolks, and sugar until thickened.
- Pour the thickened mixture over the cocoa butter drops and cocoa powder and use a hand blender to combine.
- Add the cream and process with the blender again to incorporate.
- Fold through the desiccated coconut before transferring it into a piping bag ready to use as described in the assembly section below.
Part 3: Coconut Whipped Ganache
- Place the softened gelatin sheets in a jug with the chocolate and reserve.
- Heat the coconut milk until simmering before pouring over the contents in the jug. Use an immersion blender to make it smooth.
- Pour in the cold cream and process again to combine before allowing to cool in the refrigerator ready for whipping to soft peaks when ready to use.
Part 4: White Velvet Spray
- Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
- Remove from the heat and stir through both the chocolate and coloring to dissolve whilst cooling.
- Allow to cool to 30°C/86°F before passing through a sieve and into a spray gun ready to use.
Part 5: 50/50 Base Coating
- Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
- Remove from the heat and stir through the chocolate until dissolved.
- Allow to cool to 30°C/86°F before passing through a sieve and dipping the spheres into the coating.
Part 6: Assembly
- Fill ½ of a sphere mold with Terra Rossa cremeux
- Once the caramel inserts have been set, remove from the mold. Add to the Terra Rossa cremeux.
- Place the second part of the mold and fill the rest of the mold with Terra Rossa cremeux. Freeze until set.
- Whip the coconut ganache to soft peaks and pipe into a slightly larger mold.
- Place the frozen cremeux/caramel insert into the coconut ganache.
- Close the mold and fill to the edge with the coconut ganache. Freeze until set.
- Once frozen, dip each sphere into the 50/50 base coating.
- To finish, drizzle with a plain white glaze over one side and sprinkle desiccated coconut and edible gold leaf.
- Allow to defrost for 2 hours before serving.