Chocolate balls

Method ↓

Ingredients

Start off by bringing 1 cup dark Callebaut chocolate chips to 101°F, using the double broiling method. Gently mix the chocolate as it slowly melt to ensure all of the solids liquefy.
Once the chocolate is thoroughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips to cool the mixture. Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F.
Once the chocolate is tempered to 89-90°F, pour the liquid into your chocolate mold about a quarter of the way up. Be sure to coat all sections of your mold. Then allow it to cool in the fridge for 30 minutes. Flip every 2-3 minutes to ensure is cools evenly.
Once cooled, remove from the mold.
I like to smooth out the middle seam with a warm spatula, but this is optional. If you prefer a shiny sphere, skip this step.
Next you will want to heat up a plate or pyrex container and gently press the sphere onto the dish, in order to melt the bottom of the chocolate globe. This should leave you with a perfect cavity to fill the sphere with whatever you desire.
Once the sphere is filled to your liking, heat your favourite topping and pour on top of the chocolate sphere. All that is left to do is enjoy!

use 10cm ball moulds