Chocolate/tonka bean hemispheres and macaroons with Rivesaltes






-          silicon hemisphere mold

-          4 plastic piping tubes

-          silicon pastry brush

-          piping bag


Ingredients for the hemispheres


-          200g chocolate

-          4 tbsp slivers nougatine

-          4 carambars (toffee sweets)


Ingredients for the macaroon


-          30g egg whites

-          30g ground almonds

-          110g icing sugar

-          10g sugar

-          Red food colouring powder


Ingredients for the ganache


-          10cl single cream

-          110g dark chocolate

-          1 tonka bean


Preparation method for the chocolate hemisphere


Melt the chocolate over a pan of simmering water (50°C), then bring the temperature down to 30°C. Using a silicon pastry brush, put a first layer of chocolate in the hemisphere molds. Allow to set for 15 mins in the refrigerator. Repeat once. Remove the hemisphere from the mold and stick the nougatine slivers on with the warm chocolate (27°C).


Preparation method for the carambar snaps


In an oven heated to 180°C, spread the carambars onto a silicon baking sheet for 3 mins. Then break the snaps into pieces. Stick them onto your hemisphere with the warm chocolate.


Preparation method for the macaroons


Mix the icing sugar and ground almonds, sieve and put in the oven heated to 150°C for 2 mins. Leave to cool. Beat the egg whites until they form peaks, add a pinch of salt, the sugar and a pinch of red colouring powder (buy it from G. Detou). Gradually mix equal parts of both using a flexible plastic spatula, lifting the mixture from bottom to top (it should look like a ribbon). Pour the mixture into a piping bag, pipe small circles onto the silicon baking tray, tap the tray to release any air bubbles and leave to rest for 45 mins. Put the tray in the oven heated to 150°C for between 10 and 13 mins. 


Preparation method for the chocolate/tonka bean ganache


Boil the cream in a saucepan with the grated tonka bean. In a bowl, chop the chocolate as finely as possible using a knife. Pour the cream over the chocolate and wait for 10 mins without stirring. Using a wooden spatula, mix your preparation and put it in the refrigerator.


Preparation method for the poker chip


Pour the chocolate into a special ‘poker chip’ mold and keep in the refrigerator.


Place a macaroon in the middle of the plate (after putting a teaspoonful of ganache between your two shells). Place a chocolate poker chip at the top of the sphere. Fill a piping tube with hot chocolate. The aim of this dessert is to reveal the macaroon by pouring hot chocolate over the dome shape of the sphere.


Drink with a powerful, warm dessert wine. Gilbert & Gaillard’s selection: Chez Jau 2010.


Our selection for this recipe