Glazing and Assembly

Ingredients:
250g white chocolate
250g cocoa butter
Red food coloring (oil-based)
Instructions:
Melt the cocoa butter and white chocolate together.
Mix in the red food coloring until you achieve the desired red color. The temperature should be around 35°C (95°F) for spraying.
Remove the frozen inserts from their molds. Join two halves together to form a full sphere, then place them back into the larger half-sphere molds.
Pipe the basil ganache into the large half-sphere molds, pressing the strawberry insert into the center.
Use additional ganache to seal the bottom and smooth it out. Freeze the desserts overnight until completely solid.
Unmold the frozen desserts and place them on a wire rack over a baking sheet.
Spray the red chocolate coating over the desserts, ensuring an even, frosty-looking layer. This requires a quick, even application.
Transfer the sprayed desserts to the refrigerator and allow them to defrost slowly. Garnish with a fresh basil leaf to create the “strawberry stem” effect before serving.

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