Murcia Orange Ganache Enrobed Bonbons

Inspired by Murcia’s oranges, a city in southeastern Spain, you will love the flavor kick and freshness of this orange ganache!

Recipe

Created by

Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Ingredients	Preparation
50g 35% cream 150g orange puree 1g orange zest 5g fresh ginger 25g glucose syrup 25g invert sugar 50g Butter	Dip the paper towel in a bowl of water, wet the tray and attach a guitar sheet on it. Remove any air bubbles with the scraper. Pour dark chocolate onto the guitar sheet and spread a thin layer. Then, immediately stick the frame on the chocolate. Bring the cream, orange purée, zest, ginger, glucose syrup and invert sugar to the boil.Place the chocolate and Mycryo™ in the Thermomix®or blender and strain the cream mixture on top of the chocolate. Mix until well emulsified.Add the butter and mix again. If the ganache’s temperature is higher than 32ºC (90ºF), pour in a bowl and keep mixing until the temperature goes down to 32ºC (90ºF). Pour the ganache in the prepared frame. Scrape the excess and then let it crystallize overnight at 16ºC (61ºF). Once the ganache is set, use a knife to remove the frame. Lift the ganache using the guitar sheet underneath, turn and remove the bottom sheet and then place the ganache on the guitar cutter and cut into 30mm (1.18”) squares.

Ingredients

Preparation

Dip the paper towel in a bowl of water, wet the tray and attach a guitar sheet on it. Remove any air bubbles with the scraper.
Pour dark chocolate onto the guitar sheet and spread a thin layer. Then, immediately stick the frame on the chocolate.
Bring the cream, orange purée, zest, ginger, glucose syrup and invert sugar to the boil.Place the chocolate and Mycryo™ in the Thermomix®or blender and strain the cream mixture on top of the chocolate.
Mix until well emulsified.Add the butter and mix again. If the ganache’s temperature is higher than 32ºC (90ºF), pour in a bowl and keep mixing until the temperature goes down to 32ºC (90ºF).
Pour the ganache in the prepared frame. Scrape the excess and then let it crystallize overnight at 16ºC (61ºF).
Once the ganache is set, use a knife to remove the frame.
Lift the ganache using the guitar sheet underneath, turn and remove the bottom sheet and then place the ganache on the guitar cutter and cut into 30mm (1.18”) squares.

Ingredients	Preparation
As needed Orange ganache squares (Component 1)	Fill a bowl to the rim with crystallized Callebaut® Arriba Single Origin milk chocolate. Enrobe each piece of ganache with chocolate and place on a parchment-covered tray. Immediately place a transfer square on each piece and press gently with the sponge to remove air bubbles and fix the transfer sheet in place. Let crystallize completely before removing the transfer sheet from each piece.