La Sphere Eugenie



150 gm 66% Dark chocolate

70 gm Vanilla ice cream

Hot chocolate sauce:

100 gm 66% Dark chocolate

50 gm Fresh cream

10 gm Passion fruit sauce

10 gm Raspberry sauce

1 gm Golden glitter

Mixed berries:

33 gm Blackberries

33 gm Raspberries

33 gm Blueberries


  1. To make the chocolate sphere, melt the chocolate and pour into a half ball form, make two halves, then leave to firm.
  2. Remove one half from the form and plate it on a piece of sponge cake covered with melted dark chocolate and feuilletine.
  3. Fill this half with crumbled crispy biscuit , cut fresh fruits (raspberry , blueberry , black berry ) with a scoop of vanilla ice cream.
  4. Then join the filled half with the empty one with melted chocolate.
  5. For the chocolate sauce , heat a chocolate ganache and pour it over the ball to make a hole and show the inside ingredients.
  6. Garnish the plate with fruit, passion fruit and raspberry sauce.
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