Cointreau® Fruit Ganache
Ingredients
- 100g Fresh orange Juice (1 large orange)
- 10g Orange zest
- 150g Whipping Cream (SCM280P)
- 400g Milk Chocolate (Callebaut 823) (SCC523)
- 150g Milk Chocolate (Callebaut 823) (SCC523) for moulding & closing
- 1g Orange Cocoa Butter (SCR475)
- 35g Sorbitol (SCA103P)
- 40g Belgosuc Confectionery Firm Glucose Syrup (SCA119)
- 20g Cointreau® 60% vol (SCL100P)
- 1g Lime Green Cocoa Butter (SCR1078A)
Method
This zesty, sweet and indulgent orange and Cointreau ganache is heavenly, encased in high quality milk chocolate from Callebaut.
We've used our cocoa pod praline mould (SMP8026P) and decorated it with orange and lime green cocoa butter, but these bonbons would be just as fabulous in any shape and colour!
How to Make Cointreau Fruit Ganache Bonbons:
Makes approx. 120 chocolates at 10g each
Prepare the mould
- Spray the mould with coloured cocoa butter, we've used lime green (SCR1078A) and orange (SCR475).
- Coat moulds in milk chocolate. Turn out excess chocolate to create a shell and leave to set.
Make the Ganache
- Bring to boil the fresh orange, orange zest, glucose syrup and sorbitol.
- Add the cream and bring back to boil.
- Pour over the Callebaut 823 milk chocolate.
- Add at 30°C the Cointreau.
- Fill the moulds. Leave to crystallise and set then close with milk chocolate.
Enjoyed this recipe? Go dark with a single plantation dark chocolate like Madirofolo, to really showcase the citrusy flavours!
Approximate costs
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