Chocolate Apples Cakes

1 . Stage

To make such a dessert, you need good quality chocolate and the obligatory procedure of tempering the chocolate. I did not make the mk, but I will describe each step in detail. Melt the chocolate (100g) in a water bath, where the water is only slightly boiling and the bowl with the chocolate does not touch the water. Dissolve to 38-39C. Remove from the water bath. Stir and stir to cool the chocolate to 24-25C. Put back in the water bath and bring, stirring, to 27C. This is a very quick step. Be sure to watch for accurate readings. If the chocolate is overheated, you can start the whole procedure all over again. Do a chocolate smear test. Proper tempering - hardens quickly in a few minutes at T15-22C, it cracks when it breaks, does not smear, does not melt in the hand. Work with chocolate at Tdo 20C. If it cools, warm it with a hair dryer. Using a brush apply a thin layer inside the cavity of the sphere. Let stand in fridge for 5 minutes. As it crystallizes - put second layer of chocolate. Return to the fridge.

2 . Stage

Beat the cream until it peaks, add the mascarpone, beat again on low speed. Finely chop the chocolate (80g), pour hot cream (100 ml) Add the chocolate to the cream. Mix well with a spatula.

3 . Stage

Put the cream in the frozen hemispheres, top with berries (to your liking), I have frozen raspberries) Connect the 2 hemispheres, using a hot knife.

4 . Stage

To paint the chocolate, you need gel food coloring and candurin. Use a brush to apply the strokes and let it set.