Fall in Love Recipe by chef François Galtier

Composition

I. Coloured Chocolate Shells
II. Raspberry Ganache

I. Coloured Chocolate Shells

PROCESS:

Melt the first batch of cocao butter (95 g) to 50°C and mix in the food colours and silver powder. 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. Then, melt the second batch of cocao butter (60 g) to 60°C and pour it on the white chocolate. 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. Temper the 64% dark chocolate and pour it in the moulds, creating black shells, and let it crystalize again.

II. Raspberry Ganache

PROCESS:

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

III. 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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