The Chocolate Ball

March 5, 2015

I decided to kick off #ChocolateWeek with a stunning display/chocolaty goodness experience! If you do this for your friends and family it’s a GUARANTEED way to ensure some “Oohs and Awes!”

The main concept behind this dish is: Tempering. Tempering is the process of melting and cooling pure chocolate in a precise way to maintain the structure of the chocolate’s fat molecules.  This allows the chocolate to cool into a glossy solid, as opposed to remaining melted or overheating the chocolate, which separates the fat molecules from the other ingredients, like milk and sugar. 

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First up, you will start off by bringing 1 cup dark callebaut chocolate chips to 101°F, using the double broiling method.

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Gently mix the chocolate as it slowly melt to ensure all the solids liquify.

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Temperature is extremely important and should be monitored. Remember what I said about the delicate nature of tempering and the risks you take if you over heat the chocolate.

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Once the chocolate is throughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips to cool the mixture.

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Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F.

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Once the chocolate is tempered to 89-90°F, pour the liquid into your chocolate mold.

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You’ll want to fill it about a quarter of the way up.

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Be sure to coat all sections of your mold. 

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You will want a solid sphere with no gaps in chocolate coverage.

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When the sphere is coated, allow it to cool in the fridge for 30 minutes.  Flip every 2-3 minutes to ensure is cools evenly.

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Once cooled, remove from the mold.

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I like to smooth out the middle seam with a warm spatula, but this is optional.

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If you prefer a shiny sphere, you can skip the step above.

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Next you will want to heat up a plate or pyrex container…

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…and gently press the sphere onto the dish, in order to melt the bottom of the chocolate globe.

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This should leave you with a perfect cavity to fill the sphere with whatever you desire.

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I chose to do a simple scoop of Vanilla Bean Ice Cream…

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…topped with strawberries…

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…and nutts.

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I placed the chocolate sphere on top…

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Next I heated the topping, in this case caramel…

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…and poured the hot liquid over the dish.

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This always makes me feel like a kid opening a DELICIOUS present!

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The chocolate sphere will start to melt around the continents of the dish…

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…and what you are left with is a delicious and memorable treat that is sure to be a crowd pleaser, and ready for you to enjoy!

The Chocolate Ball

The Chocolate Ball


  • 1 Cup Dark Callebaut Chocolate Chips


  1. Start off by bringing 1 cup dark callebaut chocolate chips to 101°F, using the double broiling method. Gently mix the chocolate as it slowly melt to ensure all of the solids liquify.
  2. Once the chocolate is throughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips to cool the mixture. Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F.
  3. Once the chocolate is tempered to 89-90°F, pour the liquid into your chocolate mold about a quarter of the way up. Be sure to coat all sections of your mold. Then allow it to cool in the fridge for 30 minutes. Flip every 2-3 minutes to ensure is cools evenly.
  4. Once cooled, remove from the mold.
  5. I like to smooth out the middle seam with a warm spatula, but this is optional. If you prefer a shiny sphere, skip this step.
  6. Next you will want to heat up a plate or pyrex container and gently press the sphere onto the dish, in order to melt the bottom of the chocolate globe. This should leave you with a perfect cavity to fill the sphere with whatever you desire.
  7. Once the sphere is filled to your liking, heat your favorite topping and pour on top of the chocolate sphere. All that is left to do is enjoy!


 |Top Left: Mixing Bow Set | Top Right: Chocolate Mold |

 | Bottom Left: All-Clad Sauce Pan | Bottom Right: Digital Laser Thermometer | 


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  • Chiara May 20, 2015 at 7:31 pm

    Good afternoon,

    I have two problems making this recipe.
    1- The ball of chocolate does not melt as in the video, it takes a long time for it.
    2- In the second preparation of the chocolate ball when deforming the ball allways broken, this only occurs when re-use the mold, if it is a new mold the deforming process is ok.

    Can you help me??


    • Byron June 3, 2015 at 5:25 pm

      Try to only use just enough chocolate to coat the mold and no more otherwise it gets too thick and won’t melt easily. Also, make sure to constantly rotate onto all side of the chocolate as it cools. You be able to feel the weight difference every time you rotate. It’s all about getting an even layer of chocolate on all sides.

      • Christy Mcdonald January 20, 2016 at 5:41 am

        Can u get it at a restaurant or we have to make it ourselfs.plez I want one so bad but no way I can make it. I live in Springfield, ohio

        • Lee February 4, 2016 at 5:07 am

          I do these by using a balloon — they aren’t perfect balls like those shown, but still work. Blow up a medium sized balloon. Melt your chocolate – like in this recipe or use chocolate wafers used for truffle coatings. Dip your balloon into the chocolate – let the chocolate harden, then deflate the balloon (either by popping it or untying it) and take it out of the inside of the chocolate ball. If you need it perfectly round, then tie the end of the balloon to something and let it dangle while it hardens. Just another way to make a chocolate ball….

          • Shelbi Dawn November 20, 2016 at 1:02 pm

            No good for the many people that are latex allergic though. Also many balloons are lined with talcum powder not good to combine with food

  • David Clark June 26, 2015 at 5:13 pm

    Hi Byron, That chocolate sphere link you have to is not the same item. I ordered it, but when it turned up it was a tray of 24 tiny half spheres. Can you update the link to show where I can buy the large moulding sphere you use? Thanks.

  • Katharina June 26, 2015 at 8:08 pm

    Hello Byron,

    I really want to recreate this recipe and tried to find the mold you used, but you unfortunately seem to have linked to the wrong product (a 3 by 8-inch mold, that you can use for 24 little chocolate hemispheres). Do you know where to get your exact mold or a similar one? Thank you!

    P.S.: I really love your recipes! 🙂

  • Alexander Yen June 29, 2015 at 6:31 am

    This recipe is so interesting. Can you give me the link for buying the mold. Thank you.

  • msr July 16, 2015 at 5:34 am

    How I can
    To request The Ball Chocolate Template

    • Fagl Oxman July 16, 2015 at 11:19 am

      Can the put the chocolate ball with ice cream in the freezer?

  • Laure August 11, 2015 at 4:51 am

    Hi there

    Can u please tell me where you got your chocolate mould…?
    Thank you so much

  • Fabio October 14, 2015 at 5:57 pm

    Hello from Italy, Byron!
    I really like this recipe (well, telling the truth, I like all your recipe!!!), but I have a little problem with this recipe… Can you please tell me where can I buy the chocolate ball mold? The link you posted takes to Amazon web site, but (first) the item is incorrect and (second) no longer available.
    I noticed I’m not the only one with this “problem”.
    I’m looking forward to hearing from you.
    Thanks a lot.

    • Nikkie March 2, 2016 at 7:18 am

      You can buy clear ornament balls it works the same and that’s what he is actually using in his pictures.

  • stephy laow December 11, 2015 at 6:52 pm

    Where can i get the ball shape mould?

  • Chelsea January 9, 2016 at 6:05 am

    I love this recipe and I have zero questions or complaints on the recipe itself.

    However, in your step by step guide it says “the chocolate sphere will begin to melt around the continents” I believe you meant “contents”. Small editing error. It would be great to see it corrected.

  • Mark Bruning January 9, 2016 at 1:14 pm

    I saw all the comments on where to find the same size plastic mold for the chocolate ball. Please add me to the list as to where I can find it. I’m having a heck of a time finding it. All others either too small or too big.

    • Brittney Sourignavong January 24, 2016 at 3:07 pm

      If you go on the youtube video of this recipe, he linked what he actually used. I’m pretty positive it’s a clear fillable ornament! Hope this helps.

  • kayla January 19, 2016 at 7:50 pm

    Does it have to be dark chocolate or can milk chocolate be used and have the same effect?

  • Martin January 20, 2016 at 9:56 am

    I would say that milk chocolate will work just as dark.
    Usually when using dark chocolate is because the other ingredients are sweet, As in this recipie the caramel and the vanilla ice cream. If you use milk chocolate i would rekommend you to use something less sweet, perhaps something salty in stead. Otherwise it will be to sweet to eat. Just my opinion.

  • Kim January 20, 2016 at 11:38 am

    First I want to thank you for all your delicious recipes and showing us how to do it.
    Can you please tell me where I can get the mold for the chocolate ball please.
    I’m very interested in trying this, you make it look so easy but I’m sure it won’t be. I would love to surprise my granddaughter with this recipe.
    Thank you very much for your time Byron.

  • Crissy February 3, 2016 at 2:33 pm

    Wow, so freaking cool! Alton Brown also suggests using an infrared thermometer! I bet it works great! Amazing job, the pictures are awesome!

  • John Jones February 5, 2016 at 2:47 pm

    I have the correct mold, and followed all the directions. I am having trouble getting the sphere to release completely from the mold without breaking. It looks like most of it is released from the mold, but when I unhinge the mold, it starts splitting. Any help is appreciated!

    • Alex February 11, 2016 at 9:25 pm

      Hey John, I had the same issue with mine and I just made this an hour ago. I think, after researching tempering, that I tempered mine slightly incorrectly. I let it get too hot! Cooling it down to the correct temperature after it gets too hot causes at lot of problems with the chocolate chemically.

      The two main goals with this is to reach the correct temperature and make it as thin & even coat as possible. Remove it immediately from the water, stir in the remaining chips (which I also skipped), and keep turning the mold when it is in the fridge. I started seeing the “pull” of the chocolate from the mold but my chocolate was still a little more like the consistency of play-dough.

      I’m making this again tomorrow for practice as I plan on this being the end of a romantic Valentine’s day. Will report back if the small tweaks I mentioned above improve my success.

    • Ivan Kanchelov February 13, 2016 at 7:14 am

      Same here, got two molds and I broke both of them trying to split them after they cooled. The chocolate seems to stick to the sides, maybe coating them with something might help, but I cannot try until new ones arrive. Honestly, didn’t expect it to be so difficult. I don’t have a thermometer but I think I’m tempering them at about the right temperature. Thanks in advance for the information.

  • Flo February 13, 2016 at 7:37 am

    It is IMPOSSIBLE for me to remove the chocolate from the mold without breaking it. I tried it 4 times already. I tried different chocolate, different thickness, even coating it with butter, nothing worked. Not even close…. How the hell do you remove it so smoothly?

  • Danny Bin February 14, 2016 at 5:01 pm

    Put the mold in the freezer for a few hours, the chocolate ball will fall out of the mold without any problem 🙂

  • Thanh Vu February 15, 2016 at 7:07 pm

    Where can i find the sphere mold?

    • Nikkie March 2, 2016 at 7:20 am

      Look on google for clear ornament balls that’s what most people are using and that’s what he’s using in his step by step.

  • Tina February 19, 2016 at 1:59 pm

    I found this exact mold (plastic fillable ornament) at Hobby Lobby. I would guess they also have them at Michaels or any other craft store. Here is a large one on Amazon

  • Danny February 21, 2016 at 12:47 am

    I tried to mold the balls 4 different times, didn’t manage to release the ball off the mold in all times.
    The only change I made is using milk chocolate instead of dark chocolate, but I used the tempering guide-lines for milk chocolate taken from your tempering post.
    I followed everything to the letter – did someone manage to take the ball out of the mold? What a, I missing?

  • Jake February 29, 2016 at 12:53 am

    Also having trouble getting the chocolate to not stick to the sphere when I try to open the mold. Any help would be greatly appreciated!

  • Mary Lynn March 17, 2016 at 2:39 pm

    Well, I feel a little better having read these posts. I, too, was inspired to attempt to make this dessert, and located much smaller molds at Michael’s arts and crafts (i figured it would be better to practice in smaller quantity). Anyway, i melted the chocolate, poured into mold, swirled and put in freezer. waited about 15 minutes and then removed from freezer. I was able to remove the top of the sphere with no problem, and globe was still intact, but could not get the rest of it out of the mold. Was wondering if there was something else that should be done to get the chocolate to release from the mold. Thank you for the inspiration and challenge Byron!

    • Nanciejeanne March 20, 2016 at 7:10 am

      Mary Lynn,
      I just saw your post and I had this trouble with about 25% of mine. I think the chocolate gets onto the seam of the plastic ball and it doesn’t allow air to get down in there to sort of help lift the chocolate away from the mold. (It is the “male” part of the mold.) I froze mine for like 15-30 minutes and ran a sharp knife just along the “equator.” You can see when the air gets in there. You have to look to make sure all of the equator line is unattached all the way around or it won’t want to come out. I did crack one from the freezer, so they are more fragile when they are really cold. But only one did that, you should be ok if you are careful.

  • Nanciejeanne March 20, 2016 at 6:57 am

    Just made 12 of these for Easter dessert! I used Callebaut semi-sweet callets (52%). A couple of stinkers didn’t want to come out of the bottom half, so I popped them in the freezer for like 15 minutes and that worked (although one got a crack which I melted together with a lighter! ha ha!) I totally bought a temperature “gun” for this…so cool!! I used the 100mm size from amazon. Seemed like the size in the photos above. ALSO!! if you put your filled balls in a muffin tin in the fridge, you can turn them easily and they don’t roll around your fridge. I put a sheet of press-n-seal on it first and it really helped keeping them where I wanted them.

    I haven’t served them yet, but wondered how hot does the topping have to be? I have little individual pitchers for everyone, but worry that by the time I heat the caramel sauce, put it in the pitchers and get them to the table, it won’t be hot enough to melt the shells. Will people have to whack at them?? ha ha!

    Anyone have any advice how to do this for 12 people???

  • Matt April 5, 2016 at 3:32 pm

    Roughly how many spheres does the 1 cup of chocolate cover? Thanks!

  • sabrina yuzon May 13, 2016 at 5:53 pm

    Fantastic ideas ! I Appreciate the specifics ! Does someone know where I could acquire a fillable a form copy to edit ?

  • Emma Adams May 20, 2016 at 1:33 am

    I have tried this about 5 times now! I use the mould you suggest and every single time the chocolate ball cracks when you try and get it out – that’s if you can! I’ve not been able to get it out of the ball in once piece yet! I’ve tried different chocolate, turning often – even tried freezing it! 200g of chocolate, 150g – just doesn’t seem enough! Where am I going wrong 🙁

  • jim July 18, 2016 at 1:55 pm

    I’m using my local grocery chocolate chips. Upon cooling for 45 min in the fridge, it’s still not set and splits at seam. What type of chocolate should I be using and does it sell at the grocery. I live in miami

  • Hani Ahmed Ali Alhatami August 27, 2016 at 3:26 pm

    Hello Mr Byron
    If you don’t mind I would like to work with you in Istanbul I have a compney and I want to open a dessert shop with you..I will be happy if you working with me.
    With my best wishes
    Mr:Hani AL HATAMI
    İstanbul. Türkiye