Recipe for Christmas Sugar Ball

Implementation. In a mixing bowl placed over a pot of boiling water, melt the cocoa butter. Brush the inside of plastic half-sphere molds with the cocoa butter, then turn the half-spheres upside down to let the excess butter run off and store in the refrigerator for about 30 minutes.

While the butter recrystallizes, make the royal icing - In a mixing bowl, put the egg white, lemon juice, and powdered sugar, and whisk at high speed - Achieve a firm and stable mixture -

Using a piping bag with a tip of about 10 mm, create a decoration on the half-spheres. Do not hold the half-spheres directly; instead, use a cloth to protect them, as the heat from your hand will melt the cocoa butter and make it impossible to apply the decoration.

Allow the royal icing to harden for at least 24 hours away from moisture. To unmold, gently warm the half-spheres with a hairdryer and carefully remove the sugar shapes.

Coat one of the two halves with a bit of royal icing (excess kept wrapped in the fridge) and place the other on top to stick them together.

To finish, when the sugar has hardened enough, color using iridescent food colorings. Then place the sugar pearls on a royal icing star. Let it dry completely (a few hours) and then add a ribbon.