Chocolate semi-spheres

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Published 2014

Polish a plastic sphere mould. Using a ladle, fill the cavities up to the rim with tempered chocolate (1), scraping off any excess.
Tap the sides of the mould with the scraper to remove any air bubbles. (2)
Turn the mould upside down over a large bowl and tap again to remove any further excess chocolate. (3)
Scrape off any excess chocolate (4), and place the mould upside down on a plastic tray lined with silicone baking paper. Leave to set for 2 hours in a cool, dry place or until the chocolate comes away from the mould.
Twist the mould like an ice cube tray to loosen the spheres, then turn it upside down onto a clean surface. (5)
To join the 2 halves together, follow the instructions for the Chocolate & Jasmine Sphere.

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