Crunchy chocolate spheres with puffed rice and custard

Ingredients

• 200 g Dark chocolate 64% cocoa (outer shell)
• 200 g Dark chocolate 72% cocoa (inner layer and marbling)
• 150 g White chocolate (inner layer and finish)
• 100 g Pecan praline (crunchy center)
• 80 g Puffed rice (adds crunch)
• 1 pod Tonka bean (vanilla‑cinnamon aroma)
• 115 g Granulated sugar (for the custard)
• 4 pcs Egg yolks (for the custard)
• 250 g Whole milk (for the custard)
• 1 pinch Powdered vanilla (for the custard)
• 12 pcs Silicone half‑sphere mold (to form the shells)
• 1 cs Neutral oil (to lightly grease the mold) (facilitates unmolding)

Instructions

1. Cut the chocolates

   Cut the 64% dark chocolate and the 72% dark chocolate into small uniform pieces to ensure even melting.

   Time: PT5M

2. Melt the 64% dark chocolate

   Place the 64% dark chocolate pieces in the bain‑marie bowl and melt gently, keeping temperature ≤ 40°C.

   Time: PT5M

   Temperature: 40°C

3. Melt the 72% dark chocolate and white chocolate

   Repeat the operation with the 72% dark chocolate then with the white chocolate, always at ≤ 40°C.

   Time: PT5M

   Temperature: 40°C

4. Prepare the egg‑sugar mixture

   In a bowl, whisk 4 egg yolks with 115 g granulated sugar and a pinch of vanilla until the mixture lightens.

   Time: PT5M

5. Heat the milk

   In a saucepan, heat 250 g whole milk with a small splash of water until 80‑85 °C (thermometer).

   Time: PT5M

   Temperature: 85°C

6. Temper the egg‑sugar mixture

   Slowly pour a small ladle of hot milk onto the egg‑sugar mixture while stirring constantly to raise the temperature without curdling the eggs.

   Time: PT2M

7. Cook the custard

   Return everything to the saucepan and cook over low heat, stirring continuously until the temperature reaches 83 °C, when the custard thickens slightly.

   Time: PT10M

   Temperature: 83°C

8. Cool the custard

   Remove the saucepan from the heat, transfer the custard to a large bowl and quickly cool it by whisking with a ladle.

   Time: PT2M

9. Prepare the crunchy mixture

   Melt 200 g of 72% dark chocolate in a bain‑marie, add 80 g puffed rice, 100 g pecan praline and the seeds of one tonka bean. Mix quickly so the rice stays crunchy.

   Time: PT8M

   Temperature: 40°C

10. Brush the molds with white chocolate (first layer)

    Using a natural‑hair brush, apply a thin layer of melted white chocolate over the entire interior surface of the silicone half‑spheres.

    Time: PT7M

    Temperature: 40°C

11. First chill

    Place the molds in the refrigerator for 10 minutes to set the first layer.

    Time: PT10M

12. Marble with dark chocolate

    Brush a second layer of dark chocolate onto the shells, create a marbled effect, then refrigerate for 10 minutes.

    Time: PT7M

    Temperature: 40°C

13. Add a second layer of dark chocolate

    Repeat the previous step to reinforce the structure, then refrigerate again for 10 minutes.

    Time: PT7M

    Temperature: 40°C

14. White chocolate interior

    Brush the interior of the half‑spheres with white chocolate, then let set for 10 minutes in the refrigerator.

    Time: PT7M

    Temperature: 40°C

15. Unmold and assemble the spheres

    Remove the shells from the mold, place two half‑spheres face‑to‑face, lightly heat a non‑stick pan and quickly press to seal the edges.

    Time: PT4M

16. Reheat the custard and glaze

    Reheat the custard in the microwave for 30 seconds, pour into a small carafe and generously glaze each sphere.

    Time: PT2M

17. Finishing and serving

    Serve immediately, optionally dust with a pinch of cocoa or powdered sugar for decoration.

    Time: PT2M

Nutrition Facts

Calories

1200

Protein

10 g

Carbohydrates

80 g

Fat

90 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dark chocolate 64% cocoa: 70% dark chocolate
• Instead of Dark chocolate 72% cocoa: 70% dark chocolate
• Instead of White chocolate: couverture white chocolate
• Instead of Pecan praline: hazelnut praline
• Instead of Puffed rice: puffed cereals
• Instead of Tonka bean: vanilla bean
• Instead of Granulated sugar: cane sugar
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Whole milk: semi‑skimmed milk
• Instead of Powdered vanilla: vanilla extract
• Instead of Silicone half‑sphere mold: polycarbonate mold
• Instead of Neutral oil (to lightly grease the mold): cooking spray

Equipment Needed

• Bain‑marie (pot + heat‑proof bowl)
• Saucepan for the custard
• Whisk
• Cooking thermometer
• Ladle
• Silicone spatula
• Pastry brush with natural bristles
• Silicone half‑sphere mold
• Mixing bowls (2)
• Microwave (optional)
• Non‑stick pan
• Carafe or small jug
• Cutting board and paring knife
• Paper towel or clean cloth

Critical Steps — Do Not Skip

• Melt chocolate to ≤ 40°C
• Cook custard to 83°C
• Brush shells with white and dark chocolate (steps 10‑14)
• Assemble half‑spheres by gently heating

Chef Tips from the Video

• Use high‑quality couverture chocolate (≥ 60% cocoa) for optimal shine
• Temper the chocolate by cooling it on a marble slab before pouring into the molds
• A natural‑bristle brush gives a smoother coating than silicone
• For a “Kinder” effect, leave a small white chocolate heart in the centre before sealing the sphere

Troubleshooting

Storage

Refrigerator: Custard 2 days, chocolate shells 3 days (store away from moisture)

Freezer: Not recommended, chocolate becomes dull and rice loses its crunch

Room temperature: Serve at room temperature, consume within 2 hours

Make-Ahead Tips

• Prepare the chocolate shells the day before and keep them in the refrigerator
• Custard can be made 24 h ahead and gently reheated before service
• Spheres can be assembled ahead, but glaze with custard just before serving