Fall in Love

I. COMPOSITION

• Coloured Chocolate Shells
• Raspberry Ganache

II. COLOURED CHOCOLATE SHELLS

• 95 g Deodorized Cocao Butter
• 8 g Red liposoluble food colour
• 2 g Yellow liposoluble food colour
• 3 g Silver powder
• 60 g Deodorized Cocao Butter
• 40 g Obsession 30 Belgian white chocolate
• SQ Temptation 64 Belgian dark couverture chocolate

PROCESS

1. Melt the first batch of Deodorized Cocoa Butter (95 g) to 50°C and mix in the food colours and silver powder.
2. Let the mixture cool down to 28°C; spray it into half-sphere chocolate moulds (3 cm diameter), creating an even layer on the surface of the mould.
3. Then, melt the second batch of Deodorized Cocoa Butter (60 g) to 60°C and pour it on the white chocolate.
4. Mix well and let it cool down to 28°C; spray this mixture with a layer of the aforementioned butter, food colours and silver powder and let it crystalize.
5. Temper the 64% dark chocolate and pour it in the moulds, creating black shells, and let it crystalize again.

III. RASPBERRY GANACHE

• 235 g Raspberry puree
• 30 g Balsamic vinegar
• 220 g Glucose syrup
• 270 g Obsession 30 Belgian white chocolate
• 80 g Sensation 72 Belgian dark couverture chocolate
• 165 g Oil

PROCESS

1. Heat the puree, vinegar and glucose syrup to 65°C.
2. Pour on the chocolates and oil and mix until you get a smooth cream.

IV. MONTAGE

• Let the ganache cool down to 30°C.
• Fill the coloured chocolate shells with the ganache.
• Let it crystalize for approximately 24 hours and add another layer of tempered chocolate to seal the shells.
• Unmould and decorate with a heart made from pink modelling chocolate.