Milk Chocolate sphere

Heat at 104°F/40°C

Mix then add

Cook at 63°C Brix (or 217°F/103°C).
Set aside in a bowl.

Boil

At 80°C, pour over

At 176°F/80°C, pour over

Emulsify in the food processor.
Set aside in a piping bag.

Make spheres of 2 in / 5 cm in diameter using Alunga™ 41% milk chocolate couverture.
Leave to crystallise, unmould and use tips to create different size openings.

In a 1.5 in / 4 cm half-sphere mould, spray a mixture of 90% alcohol and 10% gold dust.
Then spray on some tempered red cocoa butter.
Shape a thin layer of tempered Alunga™ 41% milk chocolate couverture.
Fill ¼ of the moulds with the mango compote.
Then fill the bouchée with the Alunga™ ganache.

Make a sphere with two 1.5 in / 4 cm unsealed half spheres.
Place this 1.5 in / 4 cm sphere inside a 2 in / 5 cm half sphere moulded with Alunga™ 41% milk chocolate couverture.
Cover with another 2 in / 5 cm half sphere.