Orange and Coriander Spheres
Recipe
Orange ganache
| ingredients | preparation |
|---|---|
|
Infuse the juice of two oranges with the zests |
|
Heat |
|
At 80 ̊C pour on the couvertures |
Add in the orange juice without the zests. |
|
Coriander Praline
| ingredients | preparation |
|---|---|
|
Prepare a caramel at 185 ̊C |
|
Put the roasted almonds on plaque to cool with the coriander seeds |
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Mix and add the milk powder and the crystallized chocolate and cocoa butter |
|
Fill the spheres with the praline on the orange ganache. Let crystallize for 12 hours and close the bonbon. |