- 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)
Chocolate Sphere by Dimitris Chronopoulos
Dimitris Chronopoulos
26th September 2018
Chocolate Sphere by Dimitris Chronopoulos
Chocolate Sphere by Dimitris Chronopoulos
Ingredients
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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