Cardamon, Orange and Haiti Chocolate

Part 1 : Decoration

Ingredients Preparation
  • As needed
    IBC Orange cocoa butter
  • As needed
    IBC Black cocoa butter

Pre Decorate Mould with splashes of Orange IBC coloured Cocoa Butter.

Then spray the mould with IBC Black Cocoa Butter.

Part 2 : Moulding

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Part 3 : Cardamom, orange and Haiti Ganache

Ingredients Preparation
  • 6g
    glucose
  • 8g
    sorbitol
  • 50g
    orange juice
  • 20g
    butter

Pour the hot liquids onto the chocolate, butter and inverted sugar.
Homogenise to a smooth ganache.
Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

Part 4 : Cardamom, Orange and Haiti Praline

Ingredients Preparation
  • 6g
    glucose
  • 8g
    sorbitol
  • 50g
    orange juice
  • 20g
    butter

Pour the hot liquids onto the chocolate, butter and inverted sugar.
Homogenise to a smooth ganache.
Pipe into prepared moulded shells leaving space to place a layer to flavoured praline.

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