Welcome to How To Cook That
I am Ann Reardon This week is a chocolate episode and you have
requested to know how to make the chocolate sphere that was on top of the instagram dessert
. You will need some tempered chocolate and
a hemisphere mold, this can either be a silicone one like I’ve got here or I’ll show you a
plastic hard one in a little minute. Place some of you tempered chocolate in the
molds and using your spoon spread it up the sides. Then shake it upside down to remove excess
chocolate, scrape off the extra from around the edges and then leave it upside down to
set. If you are using a smaller mold then you can
fill it with the chocolate, leave it for a moment and then tip it out just like we did
with the truffles. And once you’ve tipped out the excess chocolate then just leave it
upside down to set. If you want it to be two toned then wait for
the first colour to set and then add a second coat in another chocolate which you can either
colour white chocolate using oil based food colouring or you can just use your white chocolate
and your dark chocolate as a contrast. Once they are set they should just fall out
of the hard mold if you tap it on the bench, with the silicone mold just press your thumb
in the centre pop it out of the mold. Next to make the holes, find something that
you’ve got in your kitchen that is metal and round and then we just need to heat that up.
You can either use a brulee torch to do that or sit it in some hot water. If you are using
water make sure you dry it well before you use it. I am just using a metal piping tip.
And so that you don’t get fingerprints on the chocolate if you wear a silcone glove
it helps insuloate thte chocolate from the heat of your hands. Now if you are using real
chocolate the heated metal will just melt through that quite easily. If you are using
fake chocolate it has a higher melting point so will take longer to melt through, you may
need to heat the circle twice. If you have no idea what I am talking about with tempered
chocolate, real chocolate and fake chocolate make sure you click at the end of this video
to go to the chocolate playlist and watch the videos on tempering and what chocolate
to use and then it will all make sense. I like to have a couple of different sized
holes so here I am using a cannoli tube, you can use anything that you’ve got that’s metal
and round. Now remember before you join the two halves
together if you want something inside them you need to do that now. There are a few options for joining the two
halves together. You can spread chocolate on the edge using a knife and then join the
two halves together. This is hard to do well because if you don’t work fast enough the
chocolate starts to set and then it can make the join uneven. Kind of pushing the tow halves
apart rather than joining them together. The next option is to place a baking tray in the
oven until it is just warm, and put the halves onto the tray and then join them together,
this makes the neatest join but if you’re not fast enough with pulling it off the tray
you’re going to lose height on your halves and end up with a kind of deflated looking
ball instead of a perfect sphere. The third option which is probably the easiest
is to spread some chocolate flat onto some baking paper, dip one half of the sphere into
the chocolate, give it a swirl around and then join the two halves together quickly.
Using knife just gently scrape off any excess chocolate. If you have any little gaps in your join you
can spread some extra chocolate on top and then just scrape it off with a knife again. The instructions on how to make the swirls
of chocolate that were on either side of the sphere on the instagram cake can be found
on the chocolate transfer sheet decorating video so click on the chocolate playlist to
find that and also the tempering one if you haven’t seen that before. Thanks for watching and I will see you next
week with a cake don’t forget to put your requests below and have a great week, Bye.