If you’re trying to learn how to make chocolate balls / spheres to decorate your cakes, I’ve got the easiest way to show you. I have both half-sphere silicone molds and full sphere ones and, in my opinion, using the full sphere molds below plus the method I’m presenting is the easiest way to make chocolate balls.
Ingredients/Tools
- 200 g white chocolate (good quality, couverture chocolate)
- 4 tsp powdered cocoa butter
- oil-based food colouring
- ball/sphere silicone molds
- metallic cake paint (optional)
Directions
Melt the chocolate until it reaches 42°C (107°F). You can use the microwave to melt it 5-10 seconds at a time, stirring it each time. Or you can melt it using a double boiler.
Allow the chocolate to cool at room temperature to 34°C (93°F) for dark chocolate or 33°C (91°F) for milk, white or coloured chocolate.
Then, add cocoa butter powder and mix it in until it reaches a temperature of 30°C (86°F).
Colour the chocolate using oil-based food colouring. The milk, white or coloured chocolate should have a temperature of 29°C (84°F) when you work with it. The dark chocolate should have a temperature of 31°C (88°F). If it cools off too much re-heat it in the microwave for a few seconds again.
Pour chocolate to fill 2/3 of the base of the silicone sphere. Place the top of the sphere on and start moving the mold around so that the chocolate completely covers the walls of the sphere.
Then, let the excess chocolate drip through the tiny hole on top of the sphere.
Place the molds in the refrigerator for a few hours. Or if you’re in a rush, you can keep them in the freezer for 20 minutes.
Carefully release the chocolate balls from the silicone molds.
You can brush metallic cake paint on them if desired.
Use a bit of melted chocolate to attach the chocolate balls to the cake.
Video Tutorial
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