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Boule Chocolat - Hisashi Onobayashi

Hisashi Onobayashi Japan
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Boule Chocolat

Ganache

112 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
112 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
34 g glucose syrup
130 g cream (35%)
100 g milk
17.5 g sorbitol
22.5 g butter (non-salted)
5.3 g agar agar
35 dark truffle balls

  1. Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan.
  2. Pour over chocolates and emulsify.
  3. Add butter and emulsify with hand blender.
  4. Leave to cool and pipe into truffle balls.

Chocolate Dough

125 g cake flour
25 g almond powder
15 g Cacao Barry® cocoa powder Plein Arôme
120 g water
120 g whole eggs
30 g honey
12 g condensed milk
0.5 g salt
10 g rum
2 g vanilla essence
15 g salad oil

  1. Mix together all ingredients.
  2. Pour into siphon and deposit into ball-shaped pan to bake.

Passion Fruit Rum Granite

150 g water
37.5 g sugar
20 g Fruit'Purée Passion fruit Capfruit
5 g rum

Mix together all ingredients.

Vanilla Parfait

90 g egg yolks
33 g sugar
38 g trehalose
64 g water
1 vanilla bean
174 g cream (40%)
6.4 g rum

  1. Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes.
  2. Add to egg yolks and whip.
  3. Whip together cream and rum, and mix into egg yolk mixture.
  4. Store in freezer.

Trempage

500 g Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa
150 g Cacao Barry® Mycryo® Cocoa Butter
50 g Cacao Barry® Pailleté Feuilletine™

  1. Melt together chocolate and cocoa butter.
  2. Add Pailleté Feuilletine™.
  3. Coat vanilla parfait.

Sauce Exotic

200 g Fruit'Purée Mango Alphonso Capfruit
66 g Fruit'Purée Passuin fruit Capfruit
13 g sugar
3.6 g Sosa Gelespessa
25 g rum
83 g cream (35%)

Mix together all ingredients.

Flambé

Rum

Use for flambé.

Décor

Oblate powder (potato starch)
Cacao Barry® Gold Creative Powder

75 g Cacao Barry® Cocoa Nibs
75 g almonds
100 g sugar
33 g water
12 g butter (non-salted)

  1. Make caramel with water and sugar.
  2. Add butter.
  3. Mix in cocoa nibs and almonds, and bake into tuiles.
  4. Sprinkle with oblate powder and gold powder.

Finishing and assembly:

  1. Fill bottom of cup with granite and place coated vanilla parfait on top.
  2. Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
  3. Place on top of parfait.
  4. Pipe sauce exotic and sprinkle décor on top.