Cake! magazine by Australian Cake Decorating Network February 2016 | Page 17

Step 1:
Slowly melt your chocolate
in the microwave, stirring
frequently. When melted,
spoon chocolate in to
sphere mould.

Step 2:
Swirl the chocolate
around the mould,
ensuring that you reach
up to the very top of the
sphere.

Step 3:
Scrape off any excess
and return it to your bowl
of chocolate.

Step 5:
Allow to partially set,
and repeat the process
of swirling the chocolate
around the mould.
Scrape off the excess
and tap the mould again.
Allow chocolate to set in
refrigerator.
Put tray in oven and
heat oven to 75 degrees
Celsius.
Meanwhile, when the
chocolate is completely
set, remove spheres from
the mould. I wear gloves
at this point to ensure the
chocolate remains shiny,
and that it isn’t clouded by
fingerprints.

Step 6:
Remove heated tray from
oven and place both
halves of the sphere on it,
gently melting the edges.

Step 7:
Working quickly, press
the two halves together,
ensuring that the seam is
blended together well.

Step 4:
Turn the mould upside
down and allow the
excess to drip out on to
baking paper. Firmly tap
the mould to allow any air
bubbles to escape.

Step 8:
You should now have a
gorgeous, shiny chocolate
sphere! Depending on
what you are planning
to use the spheres for,
this may be a good point
to stop. For this dessert
sphere we will be adding
some garnishes and
cut outs for more visual
appeal.