chocolate sphere...

with a surprise!

This month, I wanted to concentrate about Thai food and dessert. However, I can't help it when the idea was already set up in my head. I needed to do this one.

- dark chocolate sphere
- fresh berries
- lemon croutons
- ricotta foam
- honey caramel sauce
- edible gold

for lemon croutons
- 115 g butter, room temperature
- 180 g sugar
- 2 eggs, room temperature
- 3 g lemon zest
- 211 g all purpose flour
- 2.5 g baking powder
- 2.5 g baking soda
- 2 g salt
- 100 g fresh lemon juice
- 115 g buttermilk
for ricotta foam
- 300 g ricotta cheese
- 90 g milk
- 90 g condensed milk
- 2 g salt
for honey caramel sauce
- 100 g honey
- 100 g glucose syrup
- 100 g heavy cream
for lemon croutons
1. Sift all dry ingredients.
2. Cream the butter and sugar on medium speed until creamy.
3. Add eggs and zest.
4. Combine lemon juice and buttermilk.
5. Add dry ingredient and buttermilk mixture alternately to the batter, beginning and ending with flour.
6. Pour batter into prepared pan and bake at 375 degrees F for 15-18 minutes.
7. Cool down, cover and refrigerate overnight.
8. Cut into long strips, then small pieces.
9. Dry in a dehydrate machine for 24 hours.
10. Store in an airtight container.
for ricotta foam
1. Blend all ingredients together in a blender until smooth.
2. Place into a whipper and charge with nitrous oxide.
3. Shake and refrigerate for 2 hours before using.
for honey caramel sauce
1. Bring honey and glucose to dark amber color on medium heat.
2. Remove from the heat, add cream in additions.
3. Return to the heat and bring the mixture to 230 degrees F.
4. Remove from the heat, keep it warm.


Y said...

Lovely! I've been wanting to do some sort of domed dessert too :)

Anonymous said...


Tim said...

Looks fantastic. I'm a disaster at desserts, so I'm in awe of you pastry chefs :)

Manggy said...

Great package Thip! For a while there I thought it would have a tiny chocolate sculpture inside, heh heh :)

oneordinaryday said...


The Gypsy Chef said...

WOW! Beautiful!

baobabs said...


This is similar to the black and white truffle surprise at Intercontinental Beijing and it's equally stunning, revealing a truffle cake!

Julia @ Mélanger said...

So perfectly beautiful. I couldn't even begin to do something like this! :)

irina @ PastryPal said...

Oh, be still my beating heart! This is beautiful!

bake in paris said...

Superb presentation! Nice photos to look at and the chocolate is unbelievable! Fabulous!!


Thip said...

Thanks, guys--for stopping by.

Vanillaorchid said...

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Audrey Wong said...

Looks so nice. Like wonderful stuff in a ball! :)
<3 Chocolates!

marieshalomangelica said...

hi..I absolutely love your blog. Your recipes are very precise and helpful..Thank you so much for sharing your cool recipes with us.

Anonymous said...

HI.. THis is such a wonderful dessert. i just want to ask where you bought your mold for the chocolate sphere. CHEERS! what a great job.

Thip said...

it's a plastic chocolate molds--i forgot where i got it though...you might be able to find the molds online...maybe from amazon.


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