Christmas Bauble White Chocolate

Name: Christmas Bauble White Chocolate
Ingredients: 715 g Whipped cream; 140 g Water; 140 g fond white chocolate; 100 g Sugar; 100 g Almonds; 25 g Water; 100 g dark chocolate callets; Silicone mold ice ball; 400 g coconut flakes; silicone mold Truffles 5

Christmas bauble made of white chocolate, filled with almond praline and white chocolate bavarois. Edible Christmas bauble created by pastry chef Romy Uijen from Dawn Foods.

Ingredients

715gWhipped cream

140gWater

140gfond white chocolate

100gSugar

100gAlmonds

25gWater

100gdark chocolate callets

Silicone mold ice ball

400gcoconut flakes

silicone mold Truffles 5

Preparation

Mix the fond with water.
Fold the semi-whipped cream into the fond in two stages.

Roast the almonds in the oven.
Caramelize water and sugar over the heat until golden brown.
Add the almonds, stir well, and pour onto baking paper.
Let cool, then process in a food processor until oil is released from the nuts

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

Pipe the almond praliné into the silicone truffle mold 5 and freeze.
Pipe the white chocolate bavarois into the silicone ice ball mold.
Unmold the almond praliné and press it into the center of the Christmas ball filled with white chocolate bavarois, close the top and smooth it off.
Freeze and then unmold.
Roll the Christmas balls in the coconut flakes (+/- 20g per ball).
Let harden and place the chocolate hook on top.