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Francisco Migoya

Encapsulated Liquid Chocolate Orb

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Preparation info
  • Yield:

    215 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Chocolate Base

  • Water 80 g 2.82 oz 37.21%
  • Sugar

Method

  1. For the chocolate sauce: Boil the water and sugar in a 960-mL/1-qt sauce pot over high heat until the sugar is dissolved.
  2. Turn off the heat and stir in the cocoa po

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