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Harmonie Orange

Ingredients

  • 30g – Sugar
  • 50g – Orange Jus
  • 10g – Orange Peel
  • 20g – Glucose
  • 1pc – Star Anis
  • 270g – Cream (35% fat content)
  • 325g – Belcolade Noir Selection or Smet Dark Chocolate
  • 30g – Butter
  • 60g – Cointreau

Method

  1. Prepare all ingredients and scale separately.
  2. Caramelize sugar with glucose (golden brown) .
  3. Add warm orange juice and orange peel, mix together and cool down (45°C).
  4. Add fresh cream.
  5. Sieveted into Belcolade Noir Selection.
  6. When the temperature reach 36°C, add butter then blend.
  7. Insert Dark Chocolate Shell.