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Recipe Step by Step
50g inverted sugar
55g Extra dry butter
Assembly and finishing
Using Tulakalum chocolate, fill the half spheres then turn them over, whilst tapping the mould let the chocolate drip for a few seconds, smooth over and then leave to set.
Trim. Leave to set again.Use a piping bag to fill the half-spheres with the Tulakalum Ganache at a temperature of 82,4°F (28/29°C).
Leave to set for 24 hours at 62,6°F (17°C) and 60% humidity.Use a heat gun to melt the edges of the half-spheres to ensure a perfect join then using tempered Tulakalum close the moulds.
Leave to crystallize at 62,6°F (17°C) and 60% hygrometry before unmolding.