Gorilla’s Ingredients
1 kg of milk couverture chocolate 40% cocoa for a 160 g character (you can easily use the extra chocolate again, however a large quantity is needed to make the eggs and finer details)
Cocoa butter
Chocolate sphere
Melt the milk couverture chocolate to 29.5°C (85°F).
Tip the chocolate into the molds and tap before turning over to remove any air bubbles and excess chocolate.
Leave to rest on paper.
Keep the chocolate at room temperature about 1 hour before unmolding.
Assembly
To assemble the different spheres, you will need to use a hot plate to have hot chocolate that can fix the gorilla’s various components together.
base
Make a chocolate base at least 4 mm thick to enable the gorilla to stand on its own and to ensure stability.
Then deposit the body of the gorilla, the most important sphere that you have made.
Then continue to mount the body of the gorilla: the head, the two front legs, two hemispheres for the rear legs and two hemispheres for the ears.
Grate a little milk chocolate using the tip of a knife for a shaved effect.
FINIsh
The last step consists of spraying a tempered mixture of 50% chocolate and 50% cocoa butter to 31°C to keep the shine.
The last step consists of spraying a tempered mixture of 50% chocolate and 50% cocoa butter to 31°C to keep the shine.
Add the nose and eyes to finish the gorilla.
You can also find on the site Vincent Guerlais recipes for the Raspberry Entremets as well as for the new-style Mendiant Egg.
