Chocolate and caramel filled sphere ,Gluten free chocolate cake, caramel, whipped ganache, Chocolate miror glaze, recipe with step by step picture directions.
These sphere are inspired by the recipe chocolate and caramel filled sphere from the book Ferrandi Paris Chocolate.
Ingredients
Sponge Layer List 1
- Egg yolk 90 g
- Caster sugar 145 g
- Egg whites 125 g
- Unsweetened coco powder 35 g
Salted butter caramel List 2
- Sugar 120 g
- Heavy whipping cream 120 ml
- Butter 90 g (At room temperature)
- Salt 1 g
Whipped Ganache List 3
- Heavy whipping cream 700 ml
- Glucose 30 g
- Invert sugar 20 g
- Dark chocolate 190 g
Coating List 4
- Cocoa butter 300 g
- Dark chocolate 300 g
Chocolate Glaze List 5
- Gelatin 16 g (8 sheets)
- Sugar 400 g
- Water 150 ml
- Unsweetened cocoa powder ,sifted 150 g
- Heavy whipping cream 280 ml
Decoration List 6
- Popcorn 50 g
- Edible Gold Dust as required
Directions
1.Sponge Layer
Preheat the oven to 410 F (210 C/Gas mark 6). Line the baking sheet with parchment paper.Whisk the egg yolk with half sugar until pale and thick. Now whisk the egg whites to firm peak in a separate bowl then add in remaining sugar ,whisk until glossy.Stir the cocoa powder in egg yolk and sugar mixture, then fold it into egg whites. Spread the batter on the baking sheet. Bake for 12-14 minutes or until springs back when touch. Let it cool.
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2.Salted Butter Caramel
In a saucepan, make a dry caramel with the sugar, the temperature should not exceed 347 F-355 F(175 C-180 C). (Add sugar in the pan in 2-3 batches this way you can keep the caramel in your control. Melt the sugar completely before adding the next batch). While the sugar is heating, scald the cream. Using a heatproof spatula, stir the cream into the caramel, taking care that it does not splutter, to prevent the caramel from darkening any further remove it from the heat and gradually add butter mix in then add salt. Return to heat and cook to 228 F (109 C). Let cool, then whisk lightly so it is easier to pipe.
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3. Making the whipped Ganache
In a saucepan, heat 1 cup of cream with glucose syrup and invert sugar. Pour the liquid over the chocolate . Whisk well. Continue until thoroughly combined. Pour in the remaining cream, stir well to combine. Chill for at least 3 hours.
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Layering in Sphere molds
Keep hemisphere molds(6 cm) in a tray. Cut the sponge in small round disks. First fill it with whipped ganache, pour some caramel on it, then keep a disk of sponge, some more whipped ganache and then 1 more disk of sponge. Finish with whipped ganache and flat it with a flat palette knife. Now freeze completely.
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4. Making Chocolate Coating
To make the chocolate coating, melt the cocoa butter over a bain marie, then add chocolate and melt. Be careful do not let the temperature exceed 35-40 C.
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5. Chocolate Mirror Glaze
Soften the gelatin in a bowl of cold water.In a saucepan cook the sugar and water to 223 F(106 C) to make a syrup, then stir in the cocoa powder. Bring the cream to a boil then stir it in the cocoa syrup. When the mixture has cooled to 140 F(60 C) squeeze the excess water from gelatin and stir in to cocoa mixture. Strain through a fine mesh sieve so the glaze is perfectly smooth. Cover and chill it in fridge over night.
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Shaping and Glazing Spheres
Take out the hemispheres from molds. Combine 2 to make sphere (a ball shape) Now insert skewers in them and dip into chocolate coating. Chocolate coating should be at almost 35 C when you dip frozen sphere in it. Chill them for 10-15 minutes then reheat the prepared chocolate mirror glaze in microwave. Be careful do not heat it too much, give it short bursts in the microwave for 20-30 seconds and stir in between. Do not exceed the temperature above 45 C. Pour it over frozen spheres when glaze temperature is almost 32-35 C.
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chocolate caramel filled sphere
