INGREDIENTS
- 1 cinnamon stick
- 350ml orange juice
- 200g dark chocolate, chopped or in pellet form, for the ganache
- Dark chocolate, for dipping
- Crystallized orange peel , sliced, for decoration
Method
- Put the cinnamon and orange juice in a pan and boil until the liquid is reduced by a fifth.
- Remove the cinnamon stick and allow to cool slightly.
- Pour the reduced juice over the chocolate for the ganache and stir well until the chocolate is fully incorporated.
- Line a baking tray with cling film or baking parchment. Spread the ganache into the tray and leave to set.
- Temper the chocolate for dipping (see below). When the ganache is set, spread a thin layer of tempered dark chocolate over the ganache and leave until touch dry.
- Cut into diamond shapes and leave to set completely.
- When completely set, dip each chocolate in the remaining tempered chocolate so it is fully sealed, then immediately add the orange peel as decoration.
- Leave to set before cutting away any ‘feet’ from the chocolate.
How to temper chocolate
Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.
@ channel 4
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