Recipe for orange ganache for filled chocolates
Yesterday, I made filled chocolates with orange ganache.
Dark chocolate and orange are simply a combination that goes so well together.
I’ve started experimenting with making filled chocolates at home, so there will probably be many more recipes for fillings.
I hope you will try my recipe for orange ganache next time you make filled chocolates.
Equipment
- Kitchen Scale
- Deciliter Measure
- Glass Bowl (for water bath)
- Microwave (alternative to water bath)
- Pot
- Hob
- Piping Bag
Ingredients
- 200 gram White chocolate
- 50 gram Cream
- 1 pcs. Orange organic
Instructions
- 1. Melt the white chocolate in a water bath or microwave (must not become too hot) to about 28-29 degrees Celsius (82-84 degrees Fahrenheit).
- 2. Pour the cream into a saucepan, heat it to about 80 degrees Celsius (176 degrees Fahrenheit).
- 3. Add the zest and juice from the orange into the cream.
- 4. Carefully pour the cream into the chocolate while stirring.
- 5. When it has a uniform consistency, transfer it to a piping bag and cool it down.
- 6. Now it is ready to be filled into molds.
Notes
Tip: Can be made the day before and kept refrigerated, but when filling the chocolate, it should preferably be at room temperature, so take it out a few hours before use.