Used Cacao Barry products
Recipe components
Orange ganache
| Ingredients | Preparation |
|---|---|
| Infuse the juice of two oranges with the zests |
| Heat |
| At 80 ̊C pour on the couvertures |
Add in the orange juice without the zests. | |
Coriander Praline
| Ingredients | Preparation |
|---|---|
| Prepare a caramel at 185 ̊C |
| 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. |
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