Architecture
Coulis d'Orange
35g orange peel
100g orange purée
25g glucose
30g lemon purée
10g sugar
2.5g pectin NH
0.5g citric acid
shell
300g Carma Ivoire Swiss Top
- Mix orange peel, orange purée, glucose and lemon purée together well by hand blender and heat
- Add sugar and pectin when the mixture gets 40℃
- Remove from heater at 100℃, add citric acid
- Prepare in piping bag, let it cool, then pipe into mould with white chocolate shell
Ginger ganache
123g Callebaut Arriba milk chocolate
90g Callebaut Sao Thome dark chocolate
39g fresh cream 35%
104g ginger purée
10g triple sec orange liqueur
10.4g butter (non salted)
2p orange zest
- Melt all chocolate, add warmed fresh cream to make ganache
- Add warmed ginger purée into the ganache
- Let it cool, add orange liqueur at 40℃, add butter at 35℃
Praline
42g sugar
50g hazelnut
28g Callebaut Arriba milk chocolate
0.3g orange zest
- Caramelize hazelnut with sugar, spread on the silpat
- Mix (1) with melted chocolate and orange zest by Robot Coupe
Finishing
- Use half orange shape mould, make the shell with Cacao Barry Extra Bitter Guayaquil
- Pipe the ginger ganache into the mould
- Place the coulis d'orange in the mould, add praline
- Close the mould with Extra Bitter Guayaquil, finish with transfer sheet
Decoration
- Cacao butter colouring (Red, Yellow)
- Gold powder
- Silver powder,
- Cacao Barry Extra Bitter Guayaquil