Can’t Cointreau-l Myself Around You! Vegan Orange Chocolates

Method

Can’t Cointreau-l myself around you!
Orange you glad we said I love you? This Valentine's day, indulge in a soft, decadent Cointreau and orange infused ganache, encased in a colourful shell and an expression of passion. Spreading the love to all creatures this year, this chocolate is made with vegan products, including vegan milk chocolate and cream alternative!

How to Make Vegan Orange Cointreau Chocolates:

Decoration and shelling
5g Roxy&Rich Coloured Cocoa Butter; Tiffany Blue
5-10g Roxy&Rich Coloured Cocoa Butter; Peach Moonstone
5-10g Roxy&Rich Coloured Cocoa Butter; Orange Garnet
15g - Roxy&Rich Coloured Cocoa Butter; Snow White
3g - Roxy&Rich Coloured Cocoa Butter; Sandy Pink
300g Callebaut NXT Dairy Free Milk Taste Chocolate

Ganache
150g  Callebaut NXT Dairy Free Milk Taste Chocolate
75g Dairy Free Whipping Cream
10g 60% vol Cointreau
2 drops Orange Spice Drops
20g Confectionery Glucose Syrup 
30g Dairy Free Butter

Step 1 - Make the shells
 
Using a toothbrush and a sharp edge (such as a scraper or knife), flick the Tiffany Blue cocoa butter into your freshly polished mould. Leave to set.
Then, using a spoon or brush, splash long streaks of the Peach Moonstone and Orange Garnet cocoa butters and leave to crystallize.
To finish the mould decoration, combine 15g of Snow White and 3g of Sandy Pink cocoa butter, and spray an even layer into each mould cavity. Just as before, leave to set!
Temper 300g of Callebaut’s NXT chocolate using your preferred method, and shell the moulds. This tempers like any other chocolate - with a working temperature of around 31°C. You guessed it - leave to set once more!
 
Step 2 - Make the Ganache

Combine the cream and glucose in a pan and bring to a boil, mixing together thoroughly. 
Leave the mixture to cool to 40°C, then mix in thoroughly your Cointreau and orange Spice Drops.
Temper another 150g of NXT chocolate, and mix the cooled cream and chocolate together using a hand blender (making sure not to combine air into the mixture to ensure a longer shelf life - for more tips on extending shelf life of ganache, click here), add 30g butter and mix until smooth and shiny.
Pour the ganache into a piping bag and fill the shells, then leave to set

Step 3 - Cap and package

Re temper the NXT chocolate left over from shelling and use this to cap off the chocolates.
Scrape off the excess chocolate into suitable storage to use at a later date, and leave the chocolates to set. 
Once set, package the chocolates, we’d recommend our heart-shaped box for valentines, however we have a wide range of packaging for you to explore!

We hope you’re romanced by these delicious chocolates, and from all us at Keylink, have a very happy Valentine’s Day!