1. For the chocolate sphere – melt chocolate to 45 c then cool to 34c add the mycro and stir in then cool to 32 c. Clean out the moulds and pour the chocolate into the mould and then pour out again. Trim the top with a palette knife. Leave to set on the side.
2. Raspberry glaze – soak gelatine in a little water to blown stage. Then drain from water and squeezes excess water off. Add all the other ingredients into a pan and bring to the boil. Then boil to 105 c. remove from heat and stir in the gelatine until dissolved. Pass and keep warm until use.
3. Clotted cream moose – cream the eggs and sugar together until light and fluffy. Semi whip the double cream and leave to one side. Mix the mascarpone and clotted cream together. Remove 10 % of this mix and leave to one side. Fold in the reaming 90% into the egg mix. Soak the gelatine in cold water until it balloons then remove from the water an squeeze out the excess water. Add to the 10% mascarpone mix and gently warm until the gelatine has dissolved.
Now add this to the egg mix and stir in in the semi-whipped cream. Place in a half lined gastro and blast chill until set. Once set remove from the gastro and cut into 5mm x 5mm cubes.
4. Meringues – over a bain marie, whip the sugar and egg white together until lose and at blood temperature. Then remove to kitchen aid bowl and whisk until stiff peaks. Then add the food colouring and whisk for 30 seconds. Pipe on to greaseproof paper 2 cm peaks and dehydrate for 1.5 hrs
5. Raspberry jelly & gel – dissolve the sugar in the water and add the raspberries. Soak the gelatine in some water until blown. Then drain and squeeze out excess water. Add gelatine to the mix and dissolve. Next, pass through a fine sieve and pour into a lined half gastro and blast chill to set. Once set remove from the gastro and cut in half. One half cut into 5mm x 5mm cubes and set aside. The other half blitz in the food processor until gel-like add ultatex if required then place in a piping bag.
6. Flower pots – temper the dark chocolate as the white but to 32 c. make some acetate rolls about 2 cm in dia and fill this with the chocolate. Leave to set. Once set use a heat gun to warm the top and arrange the flowers on top and leave to set.
7. Green back drop - melt the chocolate to 45 c then cool to 34c add the mycro and cool to 32c. Add the green cocoa butter colouring and then keep warm. On guitar paper paint on the cocoa butters lightly and ten place under the moulds. Pour in the chocolate then place the second sheet over the top. Roll with rolling pin and Leave to set. Place the two triangles together at right angles and glue together with glucose. Leave to set. Then using the warmed glucose stick to the stand.
1. Podium stands – melt the chocolate to 45 c then cool to 34.5c and add the mycro then cool to 32 c. Line the double ring with acetate and secure on an acetate sheet (polish the sheet) pour the chocolate onto the mould and leave to set. For the other 2 podiums. Make to semi circles with acetate in the rings and fill the gap with rice. Then pour the chocolate into the moulds and leave to set. Once set remove from the mould and spray the tops with bronze spray. Finally, remove the acetate from the sides and spray on the numbers 1 2 3 using the stencil.
2. Chocolate buttercream – place all in the ingredients together in a bowl and mix until smooth. Then place this in a bowl and coat the sponges. Then temper the dark chocolate and cover. Once set spray the top of each sponge with a gold spray.
3. To fill the sphere – arrange in the sphere the mini meringues, the cubed jelly, the piped moose, pipe in the gel in little peaks then add the freeze-dried fruit pieces, the whole fresh raspberries, and then dust with the freeze-dried raspberry powder. Then to finish add the edible flowers and the mint sprig. Next, melt a little more chocolate and with a heat gun warm the edge of the top and place over the bottom. Seal with a little-brushed chocolate. Allow to set. Then make the disk base using the leftover chocolate and a 8 cm ring. Pour a little in each and allow to set. Stick the bottom to the disk using a heat gun. Then pour over the raspberry glaze and allow to set.
4. To build – place the three podiums in the selected place and then place the sphere on top of each podium. Place the reaming spheres around the lower part of the display board. Next, stick the flower pots to the edge of the podium with melted chocolate. Next, stick the backdrop to the back of the podium with the melted chocolate. Finally add the melted chocolate to the road area.