1H30 14H 70

MURCIA ORANGE GANACHE ENROBED BONBONS

by PHILIPPE VANCAYSEELE LEVEL ACTIVE TIME TOTAL TIME YIELD

C
RY
NE
IO
T
EC
NF
CO

1 2

SHELF LIFE: 6 - 8 WEEKS

CONSERVATION: BETWEEN 16ºC - 18ºC

Inspired by Murcia’s oranges, a city in south eastern Spain, you will love the flavor kick and freshness of this orange ga-
nache!

1
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
 1 COMPONENT 1 | ORANGE GANACHE

g oz/lb
50 1.7 Cream 35% Dip the paper towel in a bowl of water, wet the tray and attach a guitar sheet on it.
INGREDIENTS

PROCEDURE
150 5.2 Orange purée Remove any air bubbles with the scraper.
1 0.03 Orange zest Pour dark chocolate onto the guitar sheet and spread a thin layer. Then,
immediately stick the frame on the chocolate.
5 0.1 Fresh ginger
25 0.8 Glucose syrup Bring the cream, orange purée, zest, ginger, glucose syrup and invert sugar to the
boil.
25 0.8 Invert sugar
Place the chocolate and Mycryo™ in the Thermomix® or blender and strain the
429 15.1 Callebaut® Finest
Belgian Dark Choco-
cream mixture on top of the chocolate. Mix until well emulsified.
late - N° 811 Add the butter and mix again. If the ganache’s temperature is higher than 32ºC
10 0.3 Mycryo™ (90ºF), pour in a bowl and keep mixing until the temperature goes down to 32ºC
cocoa butter (90ºF).
50 1.7 Butter Pour the ganache in the prepared frame. Scrape the excess and then let it
crystallize overnight at 16ºC (61ºF).
Once the ganache is set, use a knife to remove the frame. Lift the ganache using
Cooktop Spatula
UTENSILS

the guitar sheet underneath, turn and remove the bottom sheet and then place
Bowls Mixing bowl the ganache on the guitar cutter and cut into 30mm (1.18”) squares.
Metal tray Knife
Strainer Guitar cutter
Paper towel Thermometer
Thick frame 22.8cm x Saucepan
33cm x 8mm (8.6” x
Thermomix®
13” x 3.15”)
or blender
Guitar sheet
A normal & a wide scraper

2 COMPONENT 2 | ASSEMBLY

g oz/lb
- - Orange Fill a bowl to the rim with crystallized Callebaut® Arriba Single Origin milk
INGREDIENTS

PROCEDURE

ganache squares chocolate.

(Component 1)
Enrobe each piece of ganache with chocolate and place on a parchment-covered
- - Callebaut®
tray.
Single Origin
Chocolate - Immediately place a transfer square on each piece and press gently with the
Arriba sponge to remove air bubbles and fix the transfer sheet in place.
Let crystallize completely before removing the transfer sheet from each piece.
Dipping fork
UTENSILS

Transfer sheet, cut into

35mm (1.4”) squares
Metal tray
Gloves
Mixing bowl
Sponge
Parchment paper

MURCIA ORANGE GANACHE ENROBED BONBONS

by PHILIPPE VANCAYSEELE
2
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online