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
    Alunga™
  • 100g
    Ocoa™

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
    Alunga™
  • 45g
    Mycryo™ Cocoa Butter

Mix and add the milk powder and the crystallized chocolate and cocoa butter

  • As needed
    Half-Sphere 3 cm

Fill the spheres with the praline on the orange ganache. Let crystallize for 12 hours and close the bonbon.

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