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Friandise white chocolate

Edible Christmas bauble made by pastry chef Romy Uijen from Dawn Foods. Recipe for 20 pieces.

Ingredients

100gdark chocolate callets

30gWater
140gWhipped cream
30gfond white chocolate
200gcoconut flakes
silicone mold 24 half-spheres

Preparation

  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 of chocolate (5 mm thick).
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw chocolate lines on the band and fold it double into a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, pipe in the desired color.

  1. Mix the fond with water (25°C).
  2. Fold the semi-whipped cream into the fond in two stages.
  3. Pipe the bavarois into the silicone mold and let set in the freezer.
  4. Unmold the half spheres and press them together to form a truffle ball.
  5. Roll the truffles in the coconut flakes.
  6. Decorate as desired.
  7. Let set and place the chocolate hook on top.