The final challenge of Dessert Week was a chocolate surprise dessert that had the Great British Bake Off bakers create a chocolate sphere that they melted to reveal yummy treats within.
I created a dark chocolate sphere using an upside down bowl as a mold for the tempered chocolate. Unfortunately, I had my husband pour hot chocolate over it aaaaand it was a bit much.
Luckily, the chocolate tarts underneath didn’t get too soaked and were still quite yummy! Pro tip, make a hot syrup for the melting and you won’t get a mess!
Tempering Dark Chocolate
*Note: milk chocolate and white chocolate need to be tempered at different temperatures from the ones listed below.
Tip: if you don’t want to measure, use a chocolate bar that is divided into segments, like this one from Trader Joe’s and use an amount of segments divisible by three e.g. 12 segments.
- Chop up 300g of dark chocolate. Set aside 100g and put the rest in the bowl of a double boiler.
- Melt the chocolate and continue heating until you reach 132 – 136°F / 55 – 58°C. Pour about half the chocolate in a heatproof bowl and put in a warm oven.
- Pour the rest of the chocolate over the chopped chocolate you set aside earlier and melt the rest of the chocolate. Stir until all the chocolate is melted and the temperature has cooled to about 82 – 86°F / 27 – 30°F.
- Add the warm chocolate to the mix to bring the temperature back up. Stir until the mix is about 90°F / 32°C.
You can now spread this on acetate to make chocolate collars or pour into molds to create chocolate spheres and other shapes!
Dark Chocolate Tart Recipe
For the tart shell
I recently received the Bouchon Bakery cookbook and I love Thomas Keller and Sebastien Rouxel’s pâte brisée recipe. It is what I used for this tart and you can find the recipe here. That recipe is enough for two 9-inch pie crust. You only need half the amount for the ganache recipe below.
- Preheat the oven to 400°F / 200°C.
- Roll out the dough to 0.125 inch / 3mm thickness.
- Depending on if you’re using regular muffin tins or jumbo muffin tins, use a 3.125-inch or 3.875-inch scalloped cookie cutters, respectively, to cut out your tart shells.
- Line your muffin tins and weigh dough down using baking beads, beans or rice.
- Bake for 9 – 14 minutes until golden. Set aside to cool.
For the ganache
- Pour 150 g of 72% cacao dark chocolate chips into a bowl.
- Heat 100 ml of heavy cream, 1 tbsp sugar and 3 tsp Karo light corn syrup in a microwave safe mug on high for 45 seconds; cream should be steaming not boiling over.
- Pour cream mixture over chocolate and let sit for 2 – 3 minutes. Stir the chocolate until it is incorporated into the cream and it becomes a fairly thick mixture. Set aside.
Once the tart shells have cooled, pour the ganache into the shells. Set aside to harden. You can leave it to harden in room temperature. Top with the fruit of your choice.
Want to make other desserts with ganache? You can also use the ganache recipe above for millionaires shortbread.
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