Bitter orange ganache chocolates

Bitter orange ganache chocolates

By
From
Atelier Confectionery
Makes
40
Prep
25 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
50g candied orange peel, plus extra sliced candied orange peel to decorate
500g dark chocolate chips
400ml orange juice
50g unsalted butter, cubed
500g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a 30 × 21 cm rectangular tin with baking paper.
  2. Finely chop the candied orange peel and set aside. Place the chocolate chips in a large heatproof bowl.
  3. Meanwhile, heat the orange juice in a saucepan and bring to the boil. Pour the orange juice onto the chocolate and mix well. Add the butter, a cube at a time, and mix until fully combined and smooth. Stir in the chopped candied orange peel until well combined. Pour the ganache onto the prepared tray and leave to set overnight.
  4. Using a melon baller, scoop rounds or cut the ganache into squares and dip into tempered dark chocolate.
  5. Decorate with the extra sliced candied orange peel and leave to set for at least 4 hours in a cool dry place. Store in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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