Page 51 - NA_3_4_2009

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9.
8.
10.
11.
14.
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8. Place 8 filled and sealed truffle shells evenly on the
surface of the cube. Then freeze in a blast freezer to
prepare for glazing.
9. Roll a sphere of marzipan and place a toothpick in
the base. Dry slightly at room temperature for one
hour.
10. Cool the boiled sugar in a water bath until it thickens
slightly.
11. Dip the marzipan sphere in the coloured sugar and
bend the stem slightly to create a cherry.
12. Create a chocolate sphere with red cocoa butter and
chocolate.
13. Place each sphere on a white plaque and finish with
a chocolate stem.
14. Pour the glaze at 35
º
C - 40
º
C over the entremets until
completely coated.
12.
13.