Crunchy chocolate ball with persimmon, chestnut and velvety beer froth

Plain chocolate cream
100 g of egg yolks
40 g of sugar
300 g of cream
100 g of milk
210 g of 72% plain chocolate

Half-spheres of persimmon
300 g of fresh persimmon purée

Cream and persimmon balls
Chocolate cream (previous process)
Liquorice powder

Chocolate coating
300 g of 72% plain chocolate
90 g of cocoa butter

Crunchy balls
Chocolate coating
Frozen balls
Chocolate cereal balls painted gold

Chocolate liquid caramel
120 g of glucose
200 g of sugar
170 g of water
80 g of cocoa mass
20 g of water

Chestnut biscuit
200 g of soft butter
100 g of sugar
1 egg
1 pinch of salt
250 g of chestnut flour

Beer jelly
200 g of Moretti Gran Cru beer
5 g of gelatine sheets

Plain chocolate cream
Whipe the yolks with the sugar, cream and milk in a bain-marie. Cook the mixture like custard, take off the heat and add the chocolate. Mix for 2 minutes and leave to rest in the fridge.

Half-spheres of persimmon
Fill the half-sphere silicone moulds with the purée and freeze at -25 °C.

Cream and persimmon balls
Fill the half spheres of silicone with the cream. Cover each half-sphere with a half-sphere of frozen persimmon, perfectly aligning the two halves to make a ball. Freeze at -20 °C.

Chocolate coating
Melt the two ingredients at 35 °C and set to one side.

Crunchy balls
Dip the frozen balls in the chocolate coating and stock the crunchy cereal balls to them before the chocolate sets.

Chocolate liquid caramel
Cook the sugar, glucose and water at 115 °C. Take off the heat and leave to cool slightly before adding the chocolate. Chop with a hand blender and then add the water.

Chestnut biscuit
Cream the butter with the sugar; add the egg, salt and then the flour. Leave the mixture to rest in the fridge for 12 hours. After shaping the dough, bake in the oven at 175 °C.

Beer jelly
Gently heat 50 g of beer to dissolve the previously rehydrated gelatine. Cool in the fridge for about 3 hours and whip in the mixer.