Milk Chocolate sphere


Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Mango compote

ingredients preparation
  • 125g
    mango puree
  • 65g

Heat at 40°C

  • 8g
    yellow pectin
  • 180g

Mix then add

Cook at 63°C Brix (or 103°C).
Set aside in a bowl.

Alunga™ ganache

ingredients preparation
  • 100g
    35% cream
  • 25g
  • 10g
    glucose syrup
  • 2g
    sorbitol powder


  • 100g

At 80°C, pour over

  • 100g

At 176°F/80°C, pour over

Emulsify in the food processor.
Set aside in a piping bag.


ingredients preparation

Make spheres of 5 cm in diameter using Alunga™ 41% milk chocolate couverture.
Leave to crystallise, unmould and use tips to create different size openings.

  • 90°C alcohol
  • Q.S.
    gold powder

In a 4 cm half-sphere mould, spray a mixture of 90% alcohol and 10% gold dust.
Then spray on some tempered red cocoa butter.
Shape a thin layer of tempered Alunga™ 41% milk chocolate couverture.
Fill ¼ of the moulds with the mango compote.
Then fill the bouchée with the Alunga™ ganache.

Make a sphere with two 4 cm unsealed half spheres.
Place this 4 cm sphere inside a 5 cm half sphere moulded with Alunga™ 41% milk chocolate couverture.
Cover with another 5 cm half sphere.

Get in Touch