Création originale de/Original creation by
Philippe VANCAYSEELE
Chocolate Academy
Barry Callebaut, Belgique
FRUITÉ
Chef :
Brand
Quantity :
Recipe for approx. 120 pieces (10 g)
recipe for orange chocolates
COINTREAU® FRUIT GANACHE
Ingredients
100 g of fresh orange juice
10 g orange zests
40 g dextrose
35 g sorbitol powder
5 g Wild berry flavored tea leaves
150 g cream (minimum of 35% fat content)
400 g milk couverture chocolate 33% or 50 g dark couverture chocolate 54%
50 g butter
80 g Cointreau® 60%
Milk couverture chocolate 33%
Step
Bring to the boil and infuse fresh orange juice, orange zests,
dextrose, sorbitol powder, wild berry flavored tea leaves.
Add and bring to the boil cream. Pass through a sieve and
pour over milk couverture chocolate or dark couverture chocolate.
Add at 30°C butter and Cointreau®. Coat the molds with milk
couverture chocolate. Fill the molds. Leave to cristalise and seal with
couverture chocolate.
Other recipes
Discover them all
