Orange and Coriander Spheres

Christmas/New Year

Orange and Coriander Spheres

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Recipe components

Orange ganache

IngredientsPreparation
  • 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

At 80 ̊C pour on the couvertures

Add in the orange juice without the zests. 
Emulsify and fill half the sphere moulds.

Coriander Praline

IngredientsPreparation
  • 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

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.