2 ratings

Boule Noir Recipe


Chocolate Orb

This chocolate orb dessert filled with pears poached in chocolate and pear sorbet comes from French chef Guy Savoy. Serve with a glass of Maury Rouge, a naturally sweet red dessert wine that pairs well with chocolate due to its deep, dark berry flavors, spice, and chocolate-like tannins. — Allison Beck


For the poached pears:

  • 500 milliliters water
  • 100 grams castor or superfine sugar
  • 200 grams chocolate, preferably 70%
  • 2 pears, preferably Bartlett (also known as Williams pears)

For the sorbet:

  • 3 pears, preferably Bartlett
  • 150 milliliters water
  • 150 grams castor or superfine sugar
  • 25 milliliters lemon juice

For the orbs:

  • 6 spheres or 12 hemispheres, ordered from your chocolate maker*
  • Glucose syrup, for anchoring the orbs

*Note: If you can’t find pre-made chocolate spheres, you can also make your own. Brush a 1/8-inch layer of tempered chocolate into a hemisphere mold. Freeze until the chocolate is set, then carefully remove the hemispheres and set aside.


For the poached pears:

Bring the water, sugar, and chocolate to a boil over low heat, mixing regularly so that the chocolate does not stick to the bottom of the pot. Peel and cut the pears in half vertically. Remove the cores and add pears to the chocolate syrup. Cook for 15 minutes over low heat until the pears are soft inside. Cool the pears, then cut into small cubes.

For the sorbet:

Peel the pears, cut them in half, and remove the cores. Place them in the pot with water, sugar, and lemon juice. Cook for 20 minutes and then mash the pears until smooth. Cool the pulp then put it in the sorbet maker. Process according to the machine's directions.

For the orbs:

Put a small amount of glucose syrup in the middle of the plate add a put a hemisphere of chocolate on top, so that it is positioned like a bowl. Place a scoop of the pear sorbet into the hemisphere, and top with the chocolate-poached pears, adding some of the poached pear around the orb as well. Partially close the orb with the other hemisphere. Repeat until you have assembled four desserts. Right before serving, pour a little warm chocolate poaching syrup on top to slightly open the orb.