To prepare this dessert needs chocolate of good quality and mandatory procedure for tempering chocolate. I didn't do MK, but will describe in detail each step. Melt the chocolate (100g)in a water bath where the water is only slightly boiling and a bowl of chocolate does not touch the water. Dissolve to 38-39S. Remove from the heat. Stir and stir to cool the chocolate to 24-25C. Again to put in a water bath and bring, stirring to 27C. This is a very fast stage. Be sure to follow for accurate readings. If the chocolate is overheated, it is possible the whole procedure to start again. To test the chocolate smear. Proper tempering – freezes quickly for a few minutes at T15-22S, if the fracture is cracking, not greasy, does not melt in the hand. Working with chocolate at the Tar 20C. If it cools, heat a Hairdryer. With a brush apply a thin layer inside the cavity of the sphere. Give 5 minutes to stand in a refrigerator. As secretariats – apply a second coat of chocolate. Put back in the fridge.

Whip the cream until peaks, add the mascarpone, again to break through at a low speed. Chocolate (80g) finely chopped, pour hot cream (100 ml) Add the chocolate to the cream. Mix well with spatula.

Put the cream in the frozen hemisphere, on top of the berries (to your taste), I have frozen raspberries) Connecting 2 hemispheres, with a hot knife.

For coloring chocolate you will need gel food coloring and candurin. Apply the brush strokes, allow to harden. I apologize for the delay in MK.