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.