Crunchy chocolate sphere by Loretta Fanella

Birra Moretti Grand Cru is the protagonist of the “crunchy chocolate sphere”, a recipe proposed by the chef Loretta Fanella on the kitchen-stage of the event “Identità di Birra”

Loretta Fanella, chef pâtissier of the Caffè Mamà in Livorno, has proposed on the kitchen-stage of the event “Identità di Birra” the recipe of the “crunchy chocolate sphere” with persimmon puree, chestnut and soft foam of beer, in which she uses Birra Moretti Grand Cru both as an ingredient and as a beer pairing. This is the recipe:

Ingredienti: 
FOR THE DARK CHOCOLATE CREAMY BUN
100g yolks
40g sugar
300g cream
100g milk
210g 72% dark chocolate
300g puree of fresh persimmons
Chocolate creamy bun (previous preparation)
Powdered liquorice
FOR THE CHOCOLATE COVERING
300g 72% dark chocolate
90g cocoa butter
FOR THE CRUNCHY SPHERES
Chocolate covering
Frozen spheres
Golden coloured chocolate cereals spheres
FOR THE LIQUID CARAMEL CHOCOLATE
120g glucose
200g sugar
170g water
80g cocoa paste
20g water
FOR THE CHESTNUT COOKIE
200g soft butter
100g sugar
1 egg
1 pinch of salt
250g chestnut flour
200g Birra Moretti Grand Cru
5g fish-glue
Procedimento: 

Whip the yolks with the cream and milk bain-marie; cook like custard sauce. Remove from the flame and add the chocolate. Mix for two minutes and allow to rest in the fridge.  Fill silicon half-spheres moulds and froze at -25°.  Fill the silicon half-spheres moulds with the chocolate creamy bun. Cover each of them with the frozen half-sphere of persimmons, perfectly matching them to each other in order to form a whole sphere. Froze at -20°. Melt at 35° the two ingredients. Dip the spheres, still frozen, into the chocolate covering and stick the spheres of crunchy cereals to the chocolate, before it firms up. Cook the sugar with the glucose and water at 115°. Remove from the flame and leave it to cool a bit before adding the chocolate. Fine chop with mixer and add the water.Knead the butter with the sugar, add the egg and salt and, at the end, the flour. Heat over low flame 50g of beer, then melt the fish-glue previously rehydrated. Let it cool in the fridge for about three hours and whip with the special mixer.

AT THE END

Puree of fresh persimmons Leave the dough to rest in the fridge for 12 hours. After shaping the dough, bake at 175°.