Orange & Gingerbread Chocolates

Method

Autumn is well on its way, and with it comes our latest chocolate recipe! Give your customers that cosy feeling, with this warming combination of orange and gingerbread.  Mixing dark chocolate ganache with a satisfyingly snappable white chocolate shell, this Autumn chocolate recipe is the perfect companion for the new season.

For this recipe, you will need the following equipment:

• Praline mould for half-spheres
• Paintbrush or toothbrush
• Gingerbread transfer sheets (or your preferred design)
• Piping bag

How to Make Orange & Gingerbread Chocolates:

Ingredients

For the Shells

• 500g Valrhona Satilia Blanche (SCC486)
• Brown Cocoa Butter (SCR447)
• Orange Cocoa Butter (SCR458)

For the Ganache

• 100g Callebaut 811 (SCC500)
• 150g KerryMaid Whipping Cream (SCM280)
• 4 drops of Ginger Flavour Oil (SCF0660)
• 1g Tonka Bean Liquid (SCF0450E)
• 3 drops of Sorrento Orange Flavour Oil (SCF0647)
• 50g Speculoos Paste (SGF1820A)
• 50g Firm Glucose Syrup (SCA118)

Method

Step 1 - Shells

1. Ensure your moulds are clean and dry, so as not to compromise your chocolates
2. Using a paintbrush or an old toothbrush, splatter your moulds with brown cocoa butter, allowing a few minutes for the cocoa butter to set before moving onto the next step
3. Spray the moulds with orange cocoa butter, once again, allowing the cocoa butter to set before moving onto the next step
4. Temper the white chocolate and either pipe or pour it into your moulds
5. Empty and scrape the moulds, ensuring you keep the excess chocolate - this will be used for capping, later on
6. Leave the shells inside the moulds to set

Step 2 - Ganache

1. Add the dark chocolate and glucose to a large mixing bowl
2. Boil the cream, then pour it over the chocolate mixture and blend
3. Add in the ginger, speculoos paste, tonka bean liquid and orange oil, and continue blending until combined
4. Transfer the mixture to a piping bag and allow to cool

Combine

1. Once your shells have set and your ganache has cooled, pipe the ganache into the shells and leave to set for a few minutes
2. Re-temper the remaining white chocolate and transfer into a piping bag
3. Pipe the white chocolate over each of your filled shells
4. Before scraping off the excess, place your gingerbread man transfer sheet over the top of the chocolate
5. Once aligned and ready, cap your chocolates by running a scraper along the top of the transfer sheet, removing the excess chocolate underneath, and allow to set
6. Peel off the transfer sheet - your gingerbread chocolates are ready!

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