Boule Chocolat

Created by

  • Hisashi OnobayashiJapanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo
level 1
  1. Ganache
  2. Chocolate Dough
  3. Passion Fruit Rum Granite
  4. Vanilla Parfait
  5. Trempage
  6. Sauce Exotic
  7. Flambé
  8. Decoration
  9. Assembly

Recipe components

Ganache

PreparationIngredients
Preparation

Heat together milk, cream, glucose syrup, sorbitol and agar agar in saucepan.
Pour over chocolates and emulsify.
Add butter and emulsify with hand blender.
Leave to cool and pipe into truffle balls.

Ingredients

Chocolate Dough

PreparationIngredients
Preparation

Mix together all ingredients.
Pour into siphon and deposit into ball-shaped pan to bake.

Ingredients
  • 125g
    pastry flour
  • 25g
    almond powder
  • 15g
    Plein Arôme
  • 120g
    water
  • 120g
    whole egg(s)
  • 30g
    honey
  • 12g
    condensed milk
  • 0.5g
    salt
  • 10g
    rum
  • 2g
    concentrated vanilla extract
  • 15g
    sunflower oil

Passion Fruit Rum Granite

PreparationIngredients
Preparation

Mix together all ingredients.

Ingredients
  • 150g
    water
  • 37g
    sugar
  • 20g
    passion fruit puree
  • 5g
    rum

Vanilla Parfait

PreparationIngredients
Preparation

Heat together sugar, trehalose, vanilla and water, and leave to infuse for 15 minutes.
Add to egg yolks and whip.
Whip together cream and rum, and mix into egg yolk mixture.
Store in freezer.

Ingredients
  • 90g
    egg yolks
  • 33g
    sugar
  • 38g
    trehalose
  • 64g
    water
  • 1beans(s)
    Vanilla
  • 174g
    40% cream
  • 6g
    rum

Trempage

PreparationIngredients
Preparation

Melt together chocolate and cocoa butter.
Add Pailleté Feuilletine™.
Coat vanilla parfait.

Ingredients

Sauce Exotic

PreparationIngredients
Preparation

Mix together all ingredients.

Ingredients
  • 200g
    mango puree
  • 66g
    passion fruit puree
  • 13g
    sugar
  • 3g
    gelespessa (sosa)
  • 25g
    rum
  • 83g
    35% cream

Flambé

PreparationIngredients
Preparation

Use for flambé.

Ingredients
  • Q.S.
    rum

Decoration

PreparationIngredients
Preparation

Make caramel with water and sugar.
Add butter.
Mix in cocoa nibs and almonds, and bake into tuiles.
Sprinkle with oblate powder and gold powder.

Ingredients

Assembly

Fill bottom of cup with granite and place coated vanilla parfait on top.
Wrap truffle ball filled with ganache in chocolate dough, bake and flambé with rum.
Place on top of parfait.
Pipe sauce exotic and sprinkle décor on top.