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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.
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