(FOUR HALF-SPHERE BAKING SHEETS OF 3CM DIAMATER)
Assembly
FILL the bottoms of the moulds with almond crumble. POUR the raspberry ganache. LET CRYSTALLIZED for 12 hours. CLOSE with black couverture chocolate. KEEP aside and unmould.
Almond crumble
- Butter 100 g
- Brown sugar 100 g
- Flour 100 g
- Almond powder 100 g
MIX all the chilled ingredients until forming a homogeneous paste. GRATE AND BAKE at 160°C/320°F until obtaining a homogeneous colour. COOL and incorporate the 45g of melted butter.
Raspberry ganache
- Raspberry puree Léonce Blanc 300 g
- Glucose 30 g
- White chocolate 480 g
IN A PAN, boil the raspberry puree and the glucose. POUR over the white chocolate, previously melted. EMULSIFY with the beater and keep aside.
Decor
- Cocoa butter 50 g
- Iridescent copper colouring 5 g
- Black couverture chocolate 65% 2000 g
HEAT the cocoa butter at 40°C/104°F. SCATTER iridescent copper colouring over chocolate moulds. With a little sponge, SPREAD cocoa butter at 30°C/86°F on the powder. TEMPER black chocolate and line the half-sphere moulds. LET CRYSTALLIZED.