Chocolate dome and fruit insert

Ingredients:

For 6 domes:
For the fruity insert (red fruits, mango, passion fruit, raspberry):
200g fruit puree (raspberry, mango, passion fruit or another fruit of your choice)
30g sugar
3g gelatin (or 1.5 sheets)

For the chocolate mousse:
200g dark chocolate (or milk)
3 eggs
30g sugar
200ml whole liquid cream (35% fat)
1 sheet of gelatin (2g)
For the chocolate shell:
200g dark chocolate (or milk)
Instructions:

Preparation of the fruity insert:
Soak the gelatin in cold water for 5 to 10 minutes.
Heat the fruit puree with the sugar over low heat. Once hot, remove from the heat and add the drained gelatin. Mix well to completely dissolve the gelatin.
Pour the mixture into half-sphere molds smaller than the domes (or silicone molds such as ice cubes).
Place in the freezer for at least 2 hours to solidify.

Preparation of the chocolate mousse:
Soak the gelatin in cold water.
Melt the chocolate in a bain-marie or in the microwave.
Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt and gradually add the sugar to obtain firm whites.
In a saucepan, heat 50ml of liquid cream over low heat. Once hot, remove from the heat and incorporate the drained gelatin, then add this mixture to the melted chocolate. Mix well.
Incorporate the egg yolks into the chocolate mixture, then delicately add the egg whites using a spatula.
Whip the remaining 150ml of cream into whipped cream and gently fold into the chocolate mixture.
Chill while you prepare the chocolate shells.

Preparing the chocolate shells:
Melt the 200g of chocolate in a bain-marie, tempering it if possible (melt at 55°C, cool to 28°C then reheat to 31°C to obtain a shiny and crunchy chocolate).
Using a brush or a spoon, line the sides of the silicone half-sphere molds with a layer of melted chocolate.
Chill for 10 minutes to harden, then add a second layer of chocolate to strengthen the shells. Chill again to harden completely.

Assembly:
Once the shells are set, fill each half-sphere with chocolate mousse up to halfway up.
Remove the frozen fruit inserts and place them in the center of each dome, pressing them lightly into the mousse.
Cover with the remaining chocolate mousse and smooth the surface with a spatula.
Freeze for at least 4 hours (or overnight) to make it easier to unmold.

Finishing and unmolding:
Carefully unmold the chocolate domes from the silicone mold.
Let defrost in the refrigerator for about 2 hours before serving.
Decoration:

Sprinkle with cocoa powder for a matte effect.

Add dried fruit shards, gold leaf, or pieces of fresh fruit around the dome for decoration.

Hsitory of Chocolate dome and fruit insert:

The chocolate dome with a fruit insert is a contemporary creation rooted in the evolution of modern pâtisserie, which has become increasingly experimental and artistic over the last few decades. This type of dessert, characterized by its sleek, elegant presentation and layers of textures, draws on techniques from classical French pastry but has been popularized by the rise of avant-garde dessert plating and the use of molds to create sophisticated shapes.

French Pâtisserie Influence:
The chocolate dome is heavily influenced by French pâtisserie, which is known for its meticulous attention to detail, layering of textures, and use of classic ingredients like chocolate and fruit. The dome shape itself is reminiscent of entremets, multi-layered mousse cakes often featuring mirror glazes, mousse, and a fruit or flavored insert.
French chefs such as Auguste Escoffier and later Gaston Lenôtre laid the groundwork for refined desserts that focused on the balance of flavors and textures, leading to the development of more elaborate constructions like the chocolate dome.

Molecular Gastronomy and Modern Pastry:
The combination of a mousse (chocolate) with a fruit insert often uses modern techniques like gelatin or agar to create perfect textures. This concept of textural contrast within a single dessert reflects trends in molecular gastronomy, where chefs like Ferran Adrià and Heston Blumenthal pushed the boundaries of traditional cooking in the late 20th and early 21st centuries.
These chefs, along with patissiers like Pierre Hermé and Dominique Ansel, have contributed to the modern approach of using molds and inserts to create intricate, multi-layered desserts that provide an element of surprise when cut open.

Global Influence:
While primarily a product of European fine dining, the chocolate dome with a fruit insert reflects global culinary trends. Chefs from different regions have incorporated local fruits (like mango, passion fruit, or yuzu) into these domes, creating fusion desserts that combine French techniques with tropical flavors.

Artistic Presentation:

The rise of television cooking shows, social media platforms like Instagram, and a greater emphasis on visual appeal in restaurants have made desserts like the chocolate dome increasingly popular. The element of surprise (with the hidden insert) and the smooth, shiny exterior of the dome cater to the theatrical presentation expected in high-end dining.