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Skill Level » Intermediate

Mocha Globe

Posted by: AUI

A mocha cream globe filled with chocolate cream served on a sugar crust disc.

Active Time

0 Hour
33 Minutes

Total Time

12 Hour
25 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

10.5 oz 63% Garnet Chocolate Cream Insert 1204 g 63% Garnet Chocolate Cream Insert

3.4 oz Sugar Crust 1004 g Sugar Crust

10.5 oz Mocha Cream 1204 g Mocha Cream

15.0 fl.oz Chocolate Coffee Beans 15 fl.oz Chocolate Coffee Beans

Cocoa Butter Velvet Spray, Milk Chocolate as Needed Cocoa Butter Velvet Spray, Milk Chocolate as Needed (586007) (586007) Qty: 1

Directions

Pipe the slightly cooled Mocha Cream into Silikomart Globe Mold (591071) about two-thirds up. Insert a frozen 63% Garnet Chocolate Cream Insert sphere in to the mocha cream, scraping off any excess. Freeze the mold completely.
Unmold the Mocha Cream globes and spray with the milk chocolate velvet spray while they are still frozen. Place on a Sugar Crust round and garnish with a chocolate coffee bean.

163% Garnet Chocolate Cream Insert

Ingredients

11.8 oz Whole milk 334 g Whole milk

11.8 oz Heavy cream 334 g Heavy cream

3.7 oz Granulated sugar 105 g Granulated sugar

3.7 oz Egg yolk 105 g Egg yolk

0.1 oz Freeze DriedCoffee, 250g 4 g Freeze DriedCoffee, 250g (672066) (672066) Qty: 1

13.7 oz Garnet 63% Dark Couverture Coins 389 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

Directions

In a saucepan, bring the milk and cream to a boil; add the coffee. Whisk together the sugar and the egg yolks and temper with the hot dairy mixture.
Return the mixture to the saucepan and cook to 185ºF/85ºC while continuously stirring. Strain the mixture over the chocolate coins and stir to emulsify.
Pipe the cream into Silikomart Flexi Mini Half-Sphere (591004), and freeze.

2Sugar Crust

Ingredients

6.3 oz Almond Flour 180 g Almond Flour (204162) (204162) Qty: 1

11.3 oz All-purpose flour 320 g All-purpose flour

0.5 oz Baking Powder 14 g Baking Powder

10.5 oz Butter, softened 297 g Butter, softened

5.0 oz Turbinado Sugar 141 g Turbinado Sugar

0.1 oz Kosher salt 2 g Kosher salt

1.8 oz Egg 50 g Egg

Directions

Sift the almond flour, All-purpose flour and baking powder together; set aside. In a mixer fitted with a paddle, cream together the softened butter, the sugar and salt. Add the eggs, followed by the sifted dry ingredients.
Allow the dough to rest in the refrigerator. Roll out on a dusted work surface to 1/8 in/.3 cm thick and cut into 2 in/5.1 cm circles. Place on a parchment paper-lined sheet pan and bake at 340ºF/171ºC for 12-15 minutes or until golden brown.

3Mocha Cream

Ingredients

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

5.2 oz Creme fraiche 600 g Creme fraiche

14.1 oz Heavy cream 400 g Heavy cream

2.1 oz Coffee beans 60 g Coffee beans

0.2 oz Chicory 6 g Chicory

7.1 oz Granulated sugar 200 g Granulated sugar

7.2 oz Egg yolk 203 g Egg yolk

Directions

Bloom the gelatin in cold water and set aside. In a saucepan, combine the crème fraîche, Heavy cream, coffee beans and chicory. Bring the mixture to a boil, wrap with plastic wrap and allow to infuse for 30 minutes.
Strain the mixture, then return to the saucepan. Whisk the sugar and egg yolks together and temper with the hot dairy mixture. Return to the saucepan and cook to 170ºF/76ºC while continuously stirring.
Strain and add the bloomed gelatin. Allow to cool slightly.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Coffee
Dairy
Others
Vanilla

Texture Profile

Crunchy
Smooth
Light
Others
Hard
Solid

Temperature Profile

Cold
Frozen
Room Temperature