Masterclass Recipe

Valrhona Chocolate Dome

A temperamental yet rewarding study in fine pastry architecture.

120 Min · Expert

Ingredients

• 200 gValrhona Guanaja 70% chocolate
• 250 mlheavy cream
• 3egg yolks
• 40 gcaster sugar
• 80 ghazelnut praliné
• 4 ggold leaf, to finish

Method

1. 01

   Temper 120 g of the chocolate and cast thin hemisphere shells; chill until fully set.

2. 02

   Whip a pâte à bombe from the yolks and sugar, then fold through melted chocolate and softly whipped cream for the mousse.

3. 03

   Pipe a praliné core into each dome and seal with mousse; freeze until firm.

4. 04

   Unmold, pair the hemispheres, and glaze with a warm chocolate mirror glaze.

5. 05

   Crown with gold leaf and rest in the refrigerator for one hour before serving.