A hint of acidity moving into a sweet chocolate sphere. That’s how we celebrate the end of the year.

Surprise chocolate sphere  Surprise Chocolate Sphere

Surprise Chocolate Sphere


  • 20 Valrhona half sphere moulds
  • Filling for the spheres:
  • 3 yuzu fruits
  • 500 g dark chocolate (minimum cocoa content 72%)
  • 500 g single cream
  • 2 sheets of gelatine
  • 150 g caster sugar
  • 500 g milk
  • 5 egg yolks

Yuzu sauce

  • Juice of 3 yuzu fruits
  • 100 g sugar
  • Small quantity of popping sugar


  • Make a light custard with the ingredients.
  • Pour it onto the chocolate
  • Add the zest of the 3 yuzus and incorporate the gelatine.
  • When the mixture starts to set, fill the spherical moulds.
  • Make a small hollow in the center and place a few grains of effervescent sugar in each one.
  • Join the two half spheres together.

Make a dry caramel and pour in the juice of the 3 yuzus. Reduce.