Candi Sphere


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Candi syrup

ingredients preparation
  • 1000g
    mineral water
  • 2500g
    granulated sugar

Boil the water and the granulated sugar to 105°C/221F. Cook slowly then raise the temperature to obtain a good distribution of the granulated sugar. 

Hard candied sugar shell

ingredients preparation
  • Q.S.
    hydrogenated vegetable fat
  • Q.S.
    colored caster sugar
  • MLD-090525

Fill 6cm half sphere moulds with hydrogenated  fat allow to set at 4ᵒc, then de-mould and stick together to form a sphere.  Warm the spheres in your hands and then roll the spheres in colored caster sugar. Place the spheres in the candy syrup. Leave it to crystalize for at least 20 hour.

Carefully remove from the syrup and place into a warming cabinet set at 30ᵒC for at least 6h.

White chocolate Zéphyr™ cream

ingredients preparation
  • 750g
    whipping 35% cream
  • 500g
    Whole milk
  • 8g
    gelatin 200 Bloom
  • 48g
    cold water
  • 125g
  • 150g

Boil the whipping cream and the whole milk. Soften the gelatin in cold water and then add to the above. Melt the chocolate to 35°C/ 95F and then pour on the cream mixture. 

Finish and assembly

Place some fresh raspberries and lychees into the candy sphere and then pipe the white chocolate Zéphyr™ white chocolate cream inside and serve.

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