Half Sphere with Ganache

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.