The Chocolate Ball By Byron Talbott

Today I am going to show you an interesting take on chocolate. To kick off chocolate week to start off by showing you to make a Chocolate Ball.

First we start by tempering some dark chocolate. Essentially we are just going to bring it on 201°F or so ended up boiler and that should take about five minutes.  Once the dark chocolate is melted take it off that boiler and add a few more dark chocolate chips to adjust the temperature down to around 89 to 90° this is where the chocolate is actually tempered properly it's getting cool and really shiny.

Once the dark chocolate is tempered, pour it into your mold about a quarter (just enough to cover all the mold)  and put in the refrigerator for about half an hour until it completely sets up.

One thing you want to keep in mind is that this mold in particular is that you need to give it turn every 2 to 3 minutes otherwise just gonna be really a dense hard by one side of the other. So just make sure you constantly flip it every 2 to 3 minutes so you have a nice even chocolate sphere.

Also one of the ways you can tell that it's actually done and completely hardened is that it will always cool away from the mold just slightly leaving just a space between the mold and chocolate.

One thing I want to do here that you don't actually have to do is I just get a hotspot to run around the center of the sphere to take away that line. You have to do this you can keep it really shiny and keep the seam I think it's actually beautiful sometimes of that nice shiny sphere but me personally I like the smoke and mirrors affect and just taking way that seam in the middle a little and roughing it up a little makes it look like a perfect ball of chocolate almost like a big giant truffle.

Once that's done, get a hotplate or a hot little Pyrex container. Heat it up in some water wipe it off with a towel and then you just going to melt the bottom of the actual chocolate sphere and that's going to create the cavity for you to be able to fill what anything you want.  

When your chocolate ball is ready to be used, basically whatever you want, you can fill it with brownies or different toppings or ice cream moose. I love the idea of caramel vanilla ice cream strawberries you can do bananas, I put some peanuts on there and essentially just melts the chocolate around caramel and the caramel around chocolate and kind of makes it this pool of delicious hot fudge and really really good caramel around that ice cream. It is really a cool twist on traditional ice cream Sunday that is waiting to be by you.