Chocolate Passionfruit Sphere

Using a Bain Marie, melt chocolate and butter.

Cook yolks, water, and half of sugar until it reaches 145F. Whip until cool.

Cook whites and other half of sugar until it reaches 145F. Whip to full volume.

Fold chocolate into the yolk mixture. Then fold whites into the chocolate/yolk mixture. 

Whip cream and fold in. 

Bloom gelatin sheets in ice water.

Combine milk and cream and bring to a boil.

Whisk yolks and glucose together.

Temper milk mixture into yolk mixture.

Cook until 180F. 

Off heat, add gelatin and mix. 

Strain through Chinoise. Cool. Whip.

Bloom gelatin sheets in ice water.

Heat puree and cream together and pour over chocolate. 

Stir together until smooth. Add gelatin and mix.  Cool. Whip

In the robot-coupe, mix butter and sugar until combined. Add in egg gradually.

Add almond flour and mix well.

Slightly warm the cream, salt, and vanilla to ~85F.

Melt chocolate. Slowly add the chocolate, alternating with the cream.

Sift in the flour, baking powder, and cornstarch, and mix.

Pour onto a half sheet tray and bake at 325F for roughly 20 minutes. Cut into desired size once cooled.

Combine sugar, and water in a pot and cook until 248F.

While that is cooking, whisk egg whites to soft peaks. Once sugar hits 248F, stream into egg white mixture. 

Continue whipping until it is completely cool.

Melt chocolate and add to meringue.  Whip until combined.

Spread onto a piece of parchment and dehydrate for 6-8 hours, or until crispy. Crumble into pieces.

Combine sugar, water, and corn syrup, and cook until amber in color. 

Remove from heat and stir in the butter.

Add passionfruit puree and stir until smooth.

Strain if necessary.

Temper chocolate according to brand instructions.

Spread a small amount of chocolate on a sheet of acetate in desired shape.

Curve acetate and secure with tape to produce cupped appearance. 

Let cool completely. Remove from acetate sheet and use immediately.