Chocolate Sphere by Dimitris Chronopoulos

Dimitris Chronopoulos

Dimitris Chronopoulos

26th September 2018

Chocolate Sphere by Dimitris Chronopoulos

Chocolate Sphere by Dimitris Chronopoulos

Ingredients

  • CREMEUX GUANAJA
  • WHOLE FAT MILK (250 gr)
  • WHIPPING CREAM (250 gr)
  • EGG YOLKS (100 gr)
  • CASTER SUGAR (50 gr)
  • GUANAJA 70% (260 gr)
  • CARAMEL SAUCE
  • WHIPPING CREAM 35% (250 gr)
  • GASTER SUGAR (140 gr)
  • BUTTER 82% (65 gr)
  • GLUCOSE (15 gr)
  • TANARIVA 33% (190 gr)
  • CARAMELIZED GRUE DE CACAO
  • GRUE DE CACAO (125 gr)
  • SYRUPE 30֯ (35 gr)

Method

Prepare Crème Anglaise with milk, whipping cream, the yolks and sugar
• While Crème Anglaise is ready and still burning-hot, emulsify over the chocolate
• Complete the emulsification process by using a hand mixer
• Set aside the cremeux in a fridge for two hours to become stable and then freeze
• Heat the whipping cream and the glucose in a pot
• Prepare a dry caramel with the sugar and add the whipping cream
• Boil the sauce for about 2 minutes in medium temperature
• Strain the sauce and when its temperature goes a little down, pour over the chocolate and emulsify
• When ganache cools down at 40°, add the butter and homogenize by using a hand mixer
• Mix the Grue de Cacao with the syrup and bake it at 180° in order to get caramelized

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