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Step 1
Boil the fresh cream and pour it into a bowl. Add the chocolate in small disks and mix with a whisk until all the chocolate has melted and then add the aroma.
Step 2
Mix well until a homogeneous mixture. Leave to cool to room temperature until a temperature of about 22/23 ° is reached. Its consistency will be perfect for making decorations with sac à poche or as a filling. You can use this ganache when it is still hot to coat a cake. When, on the other hand, it is completely cold, it is perfect for obtaining delicious chocolate tarfuti.
Step 3
Temper the chocolate, as previously explained for i fancy chocolates and fill the cavities of the mold. Turn the mold upside down and pour the excess chocolate with a rotating movement. With the multipurpose knife, clean the mold to remove excess chocolate.
Step 4
Turn the mold upside down, preferably on an acetate sheet or on parchment paper and place in the fridge to cool, as previously indicated, for about 10/15 minutes, until the chocolate has solidified.
Step 5
Place the stencil on the serving plate and sprinkle with cocoa. Remove the stencil transversely.
Step 6
With the help of a pastry bag, fill the half balls with the ganache.
Step 7
Complete the decorations with golden balls.