Fall in Love

Recipe by
François Galtier

I. COMPOSITION

  • Coloured Chocolate Shells
  • Raspberry Ganache

 

II. COLOURED CHOCOLATE SHELLS

 

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

 

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.

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