Saturn
Hemisphere Shell
2,000 g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
- Melt chocolate at 50°C and temper to 31°C.
- Pipe into hemispherical truffle moulds and remove excess chocolate to obtain thin shell.
Chocolate Ring
- Melt chocolate at 50°C and temper to 31°C.
- Press chocolate between two acetate sheets to obtain thin foil of chocolate.
- Cut out two rings measuring 2.7 and 3.1 mm respectively, and leave to set.
Liquid Spraying Chocolate
70 g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
30 g Cacao Barry® Deodorized Cocoa Butter
Heat together chocolate and cocoa butter to 50°C, and temper to 32°C.
Truffle Ganache Filling
200 g cream (fresh)
40 g butter (fresh)
40 g glucose 62DE
250 g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
- Heat together cream and glucose to 85°C.
- Place butter and chocolate in a jar, add hot cream mixture, and mix until shiny.
- Pour onto tray and temper to 27-28°C.
- Pipe into truffle moulds.
Dipping
2,000 g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
- Melt chocolate at 50°C and temper to 31°C.
- Use thin needles to dip truffles in chocolate.
- Carefully drain truffles and hand needles under polystyrene sheet to form thin layer.
- Leave to crystallise and remove truffle.
Finishing and assembly:
- When filling has set, glue hemispheres together. Insert small needle into seam between two hemispheres.
- Dip truffles, drain and hang needles under polystyrene sheet to form thin layer. Leave to crystallise and place in freezer for two minutes. Spray truffles to create velvet effect.
- Create truffle base with small drop of chocolate and place ring on it. Insert gold foil between ring and truffle.