Saturn
Recipe

Hemisphere Shell
Ingredients | Preparation |
---|---|
|
Melt chocolate at 50°C and temper to 31°C. |
Chocolate Ring
Ingredients | Preparation |
---|---|
|
Melt chocolate at 50°C and temper to 31°C. |
Liquid Spraying Chocolate
Ingredients | Preparation |
---|---|
|
Heat together chocolate and cocoa butter to 50°C, and temper to 32°C. |
Truffle Ganache Filling
Ingredients | Preparation |
---|---|
|
Heat together cream and glucose to 85°C. |
Dipping
Ingredients | Preparation |
---|---|
|
Melt chocolate at 50°C and temper to 31°C. |
Finishing and assembly:
When filling has set, glue hemispheres together. Insert small needle into seam between two hemispheres. |