Orange and Coriander Spheres

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Orange ganache

ingredients	preparation
100g orange juice 3g orange zest	Infuse the juice of two oranges with the zests
100g cream 20g sorbitol 20g glucose syrup 50g butter	Heat
200g CHM-Q41ALUN 100g CHD-N70OCOA	At 80 ̊C pour on the couvertures
Add in the orange juice without the zests. Emulsify and fill half the sphere moulds.

Coriander Praline

ingredients	preparation
150g sugar 10g sorbitol 75g water	Prepare a caramel at 185 ̊C
300g almonds 8g coriander seeds	Put the roasted almonds on plaque to cool with the coriander seeds
15g powdered milk 90g CHM-Q41ALUN 45g NCB-HD706-BY	Mix and add the milk powder and the crystallized chocolate and cocoa butter
MLD-090498	Fill the spheres with the praline on the orange ganache. Let crystallize for 12 hours and close the bonbon.