Original creation by
Juliane ANCHISE,
1st Jury Prize
The 2021 Swiss Competition Final
with young confectioners
ORANGE
PRALINE
Chef :
Brand
Quantity :
Recipe for 32 pieces
orange chocolates recipe
1. INGREDIENTS AND PREPARATION
Ingredients
100 g cream
10 g inverted sugar
85 g 70% couverture
20 g butter
17 g Cointreau® 60% vol.
60 g candied orange pieces
Total weight: 292 g
Step
Heat cream and inverted sugar. Pour on couverture a minimum
of 3 times, émulsify. Let cool until 40°C, add butter, then
Cointreau®. Pour.
2. ASSEMBLY
Ingredients
White couverture
Dark couverture
Cointreau® orange ganache
Step
Cover the bottom of the moulds with temperate white
couverture, then add dark couverture. Leave to cristallize
before to add Cointreau® orange ganache. Leave to set, then
close. Unmould.
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