CIA Professional Recipes

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CIA Recipes

Orange Butter Ganache – Print This Recipe

Orange Butter Ganache

 

Yield: 150 pieces

  • Butter, soft (30°C/86°F) 110 g/4 oz/15%
  • Fondant 40 g/1.5 oz/5%
  • Milk chocolate, melted, tempered (at 30°C/86°F) 480 g/17 oz/69%
  • Orange juice concentrate 50 g/2 oz/8%
  • Orange liqueur 20 g/1 oz/3%
  • Butter Ganache Batch Size 700 g/25.5 oz/100%
  • Dark chocolate, tempered, for precoating and dipping as needed
  • Candied orange zest slices, for finishing as needed

 

  1. By hand, mix together the butter and fondant until well combined.
  2. Stream the milk chocolate into the butter mixture, taking care not to allow chunks of chocolate to form in the butter mixture.
  3. Stream in the juice concentrate and liqueur, stirring until the mixture is homogeneous.
  4. Spread into a 12"x12"x1/4" frame on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the butter ganache slab.
  6. Spread the dark chocolate on one side of the slab to precoat.
  7. Allow the precoat to crystallize, and then cut it into squares on a guitar, using the 22.5-mm strings.
  8. Dip the squares in the dark chocolate.
  9. Before the chocolate sets, place a piece of the orange zest on top of each piece, diagonally from corner to corner.

Note: To prepare the orange zest: Use orange confit. Cut zest off of the pith. Cut strips of the zest 25 mm wide. Cut thin julienne (1 mm wide) and coat lightly with granulated sugar for ease of handling.