Melting Chocolate Ball Dessert

Look at this amazing dessert. I’ve tried cakes where you break the chocolate layer to get to the hidden cake, but pouring hot sauce over is spectacular!

Once you have perfected the chocolate ball, you could hide anything inside.

Update 16 Feb 2015: Sorry that I have taken so long to locate some information on this spectacular dessert. Hope this helps.

The following is from Ann Reardon who has a range of “how to” videos https://www.youtube.com/user/howtocookthat. The videos seem straight forward and easy to understand and there are basics for the beginner, such as tempering chocolate, etc. You WILL need to know how to temper chocolate to have success with these works of chocolate art.

I haven’t located an actual recipe for the dessert shown above but, with a little imagination, I’m sure you will be able to create something amazing with the help of these instructions. If you want to create the large form you might have to get creative or buy a larger mould. You could get a similar, if a little less spectacular effect by forming a half sphere using an upturned bowl shape or even a balloon. The possibilities are endless!

Here’s Ann Reardon’s version of a chocolate ball bombe:

Here’s Ann Reardon’s chocolate spheres with holes. Very decorative for many desserts that you might imagine.

Happy Cooking … and Eating!!

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You can’t put chocolate in that!!

You can’t put chocolate in that!!

Just cooked the craziest meal. Mexican Molé that I saw on Good Chef Bad Chef re-runs. I’d call it shit on a stick, except it was a sauce.

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You can see the original recipe on Good Chef, Bad Chef (as it isn’t mine) but the recipes on the site are obviously an after-thought to the show and are always missing ingredients and/or method. If you haven’t seen the show (or the comments on the recipe don’t set you straight) you wouldn’t have a hope. I keep going back to the show site, though, as they do do some interesting recipes from opposite ends of the food scale – he is a chef who wants to eat meat, butter, lard and lots of it and she is a nutritionist? who makes lots of vegan, vegetarian and ‘good for you’ food. This recipe is one of his, but surprisingly healthy with only a few tiny adjustments.

I will write out the recipe (to the best of my memory) and link back to this story for you. In the meantime, I did comment on the recipe on the site which might help you. I only forgot to say that the chicken is cooked in the first lot of stock and you may not need all the second lot of stock or ‘tomato sauce’ (passata or spaghetti sauce, not just ketchup), just add ’til a sauce consistency.

* Warning, this show is meant to be a mock confrontation between good and bad eating so if you are passionately vegan best avoid.