Saturn

Recipe

Created by
  • Massimo Carnio - Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri

Hemisphere Shell

Ingredients Preparation
  • 2000g
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa

Melt chocolate at 50°C and temper to 31°C.
Pipe into hemispherical truffle moulds and remove excess chocolate to obtain thin shell.

Chocolate Ring

Ingredients Preparation
  • Q.S.
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa

Melt chocolate at 50°C and temper to 31°C.
Press chocolate between two acetate sheets to obtain thin foil of chocolate.
Cut out two rings measuring 2.7 and 3.1 mm respectively, and leave to set.

Liquid Spraying Chocolate

Ingredients Preparation
  • 70g
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
  • 30g
    Deodorized Cocoa Butter

Heat together chocolate and cocoa butter to 50°C, and temper to 32°C.

Truffle Ganache Filling

Ingredients Preparation
  • 200g
    cream
  • 40g
    butter
  • 40g
    glucose DE 26
  • 250g
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa

Heat together cream and glucose to 85°C.
Place butter and chocolate in a jar, add hot cream mixture, and mix until shiny.
Pour onto tray and temper to 27-28°C.
Pipe into truffle moulds.

Dipping

Ingredients Preparation
  • 2000g
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa

Melt chocolate at 50°C and temper to 31°C.
Use thin needles to dip truffles in chocolate.
Carefully drain truffles and hand needles under polystyrene sheet to form thin layer.
Leave to crystallise and remove truffle.

Finishing and assembly:

When filling has set, glue hemispheres together. Insert small needle into seam between two hemispheres.
Dip truffles, drain and hang needles under polystyrene sheet to form thin layer. Leave to crystallise and place in freezer for two minutes. Spray truffles to create velvet effect.
Create truffle base with small drop of chocolate and place ring on it. Insert gold foil between ring and truffle.

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