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