Cointreau® Fruit Ganache

Ingredients

100g Fresh orange Juice (1 large orange)
10g Orange zest
150g Whipping Cream (SCM280P)
550g Milk Chocolate (Callebaut 823) (SCC1510)
1g Orange Cocoa Butter (SCR1706A)
35g Sorbitol (SCA103P)
40g Belgosuc Confectionery Firm Glucose Syrup (SCA119)
20g Cointreau® 60% vol (SCL100P)
1g Lime Green Cocoa Butter (SCR1078A)

This zesty, sweet and indulgent orange and Cointreau ganache is heavenly, encased in high quality milk chocolate from Callebaut.

We've used our cocoa pod praline mould (SMP3132) and decorated it with orange and lime green cocoa butter from Roxy & Rich, but these bonbons would be just as fabulous in any shape and colour!

How to Make Cointreau Fruit Ganache Bonbons:

Makes approx. 120 chocolates at 10g each

Prepare the Mould

Spray the mould with coloured cocoa butter, we've used lime green (SCR1078A) and orange (SCR1706A).
Coat moulds in milk chocolate. Turn out excess chocolate to create a shell and leave to set.

Make the Ganache

Bring to boil the fresh orange, orange zest, glucose syrup and sorbitol.
Add the cream and bring back to boil.
Pour over the Callebaut 823 milk chocolate.
Add at 30°C the Cointreau.
Fill the moulds. Leave to crystallise and set then close with milk chocolate.

Enjoyed this recipe? Go dark with a single origin dark chocolate like Tanzanie 75%, to really showcase the citrusy flavours!

Approximate costs

£12.91

1200g approx

£0.11

Per bonbon

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe