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Chocolate balls
Appears in
Published 2011
1. Clean and polish a plastic sphere mould (see Directory). Using a ladle, fill the cavities up to the rim with tempered chocolate, scraping off any excess. Tap the sides of the mould with the scraper to remove the air bubbles.
2. Turn the mould upside down over the bain-marie (water bath) of tempered chocolate and tap with the scraper again to remove any further excess chocolate.
3. Place the mould upside down on a baking tray (sheet) lined with a non-stick baking mat (or a flat baking tray (sheet) lined with silicone (baking) paper) and leave it to set for about 2 hours in a cool, dry area, or until the chocolate has come away from the mould.