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Christmas Ball Coffee

Coffee Christmas bauble made from amaretto bavarois and coffee bavarois. Edible Christmas bauble made by pastry chef Romy Uijen from Dawn Foods.

Ingredients

715gWhipped cream
140gneutral stock
140gWater
20gCompound mocha

30gneutral stock
140gWhipped cream
30gWater
3gBari Bitter
5gAmaretto

100gdark chocolate callets

600gDecorgel Plus Chocolate
Silicone mold truffles 40
Bronze spray
Silicone mold truffles 70

Preparation

  1. Mix the fond with water.
  2. Add the compound to the mixture.
  3. Fold the semi-whipped cream into the fond in two stages.

  1. Mix the fond with water.
  2. Add Bari Bitter and Amaretto to the mixture.
  3. Fold the semi-whipped cream into the fond in two stages.

  1. For the chocolate hooks, melt dark chocolate au bain-marie or in the microwave and temper it to 32°C using the tempering technique.
  2. Spread out a slab (5 mm thick) of chocolate.
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw lines of chocolate on the band and fold it double to form a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, spray in the desired color.

  1. Pipe the Amaretto-almond bavarois into silicone truffle mold 40 and freeze.
  2. Then pipe the coffee bavarois into silicone truffle mold 70.
  3. Unmold the Amaretto bavarois and press it into the center of the Christmas ball filled with coffee bavarois.
  4. Close the top and smooth it out.
  5. Freeze completely, then unmold.
  6. Heat the Decorgel Plus Chocolate to 40-45°C and pour it over the Christmas balls.
  7. Let set and place the chocolate hook on top.