- Hi I'm Alvin and today I'll be teaching you how
to make my magic chocolate ball recipe.
(upbeat music)
So you guys might have may or may not have already seen
this recipe on the Tasty Channel a couple of times.
I did a behind the scenes of it.
Yikes, it looks like all the chocolate collected
in this giant like, giant like block chunk.
But I really wanna give you guys more instructions
and more of a story on how to make this happen.
So, the inspiration for this recipe comes from a lot
of New York restaurants were serving it at the time.
It was pretty popular.
It was all over Instagram and I was like,
"Man, I wanna figure out how to do that."
For this recipe you actually do not want
to use milk chocolate you want to use good chocolate
because you want it to be firm.
You want it to be snappy.
You don't want any of those extra sugars
or other things they put into candy bar
that can help kinda make the ball a little soft
so you really want to get nice chocolate for this.
You wanna melt your chocolate but you do not want
to overheat it.
It will cause it to coagulate so the most important thing
is that you need to find the right containers
or molds for the recipe.
I use refillable ornaments that I just got online.
You can find them on Amazon.
Basically they're these clear plastic ball ornaments
and depending on how big you want the chocolate ball to be,
they can be anywhere from four inches in diameter
to around eight inches.
You really just you know need
to figure out what size your gonna make
and who you're making it for.
That's probably the most important thing
and make sure you get multiple
because you're gonna maybe crack some of the balls.
And then the trick is to pour that amount of chocolate
into the ornament, close it really, really , really tight
and you really just wanna like hold it
and press it so you do not let any
of the chocolate escape from the edges
and to slowly rotate it.
But you also, you don't want to move too slow.
Sometimes what happens is that if you rotate it
and it doesn't coat the whole ball it will cool down
before it even coats the whole thing
and that's just kinda hard.
So you might just be like kinda doin' this weird, you know,
ballerina dance where you hold it and look in it, you know.
And if you watch the behind Tasty,
I do this like 300 times.
(classical music)
So you kinda have to do that and watch it
and kinda tap it a little bit
to get it into the right spots.
After that they go in the freezer.
And when they go in the freezer, you want to make sure
that they're level,
that they won't just roll around everywhere.
And every like two minutes or so until their set,
you wanna actually check them.
Make like, I would say make like four to six
of the chocolate balls, put 'em in the freezer,
expect some of them to break
because you really just need one
and the key to opening it is to really just make sure
that first you use your hands to kinda hold it
and warm it a little bit.
So you'll kinda just see like this huge thing.
Sometimes it'll crack, sometimes it won't.
It really is a game of luck.
You know, we're putting it on a heated uh, sort of bowl
to kinda rub so that the chocolate melts
and you kinda get this hole for it to sit
and stand on to fill that with anything you want.
After that, kinda put whatever it is on the plate.
Um, the key here is to keep the plate, the ball
and anything um, cold so you can use ice cream.
Keep it in the freezer until the last second.
If you're using berries, keep them in the fridge.
If your using a brownie
or a cake also keep it in the freezer.
Keep your plate in the freezer.
You do not want the ball to melt before anything happens.
Once you take that out, you kinda assemble one brownie
or a cake.
Kinda put some berries around it.
I like strawberries.
I like blueberries.
You fill it with whatever you want honestly
and you kinda put the ice cream scoop on top of that
and then you put the ball.
You kinda wanna snuggle it over the sides.
If it's not fitting you can either, you know,
shave off some more chocolate,
take out some of the berries.
You just wanna make sure that when the ball is
on the plate, it looks like nothing is underneath it.
It's just a chocolate ball on a plate
because that's the surprise.
Don't worry if there's like little cracks
between the plate and the ball itself.
Just run a ring of berries around it.
It covers up most of the problems.
That's what I pretty much did.
And that is your chocolate ball that is almost ready
to serve.
The last and final bit is going to be
the really hot gauche that kinda goes on it
and turns it from chocolate ball to magic chocolate ball.
So the chocolate gauche is just even parts milk and cream.
You are pretty much ready to serve.
So what you'll do is you'll serve the desert
to whoever you're makin' it for
and pour it in a circular motion over the top and then boom.
That's it from there.
You got money rainin' everywhere.
Horns, fanfares playing.
What actually happens is that the chocolate is going
to melt the ball and cause a waterfall effect
where first it will make a little bit of a hole
where it first melts and then the entire thing
should theoretically crumble and collapse
in a really beautiful melty way
and the walls will fall away
revealing every single beautiful thing
that you put inside.
Hopefully it's colorful berries with ice cream and cake.
Maybe it's a wedding ring.
I don't know.
Is that how I'm gonna propose?
Maybe, don't worry about it.
If my future fiance is watching out there,
I should probably change up the method huh?
But I think if you really are dedicated to it
and wanna give up some time, it can be done
and you can achieve that restaurant looking effect
without having to go out.
(upbeat music)