Murcia Orange Ganache Enrobed Bonbons
Inspired by Murcia’s oranges, a city in south eastern Spain, you will love the flavor kick and freshness of this orange ga-nache!  
Inspired by Murcia’s oranges, a city in south eastern Spain, you will love the flavor kick and freshness of this orange ga-nache!  
Shelf life:
6 - 8 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 2 Components
Demonstration video<span>Murcia Orange Ganache Enrobed Bonbons</span>

Orange ganache

Ingredients: Orange ganache

  • 1.8 oz
    35% cream
  • 5.3 oz
    orange puree
  • 15.4 gr
    orange zest
  • 0.2 oz
    fresh ginger
  • 0.9 oz
    glucose syrup
  • 0.9 oz
    invert sugar
  • 0.4 oz
    Cacao Barry Mycryo™ Cocoa Butter
  • 1.8 oz
    Butter

Preparation: Orange ganache

  1. Dip the paper towel in a bowl of water, wet the tray and attach a guitar sheet on it. Remove any air bubbles with the scraper.
  2. Pour dark chocolate onto the guitar sheet and spread a thin layer. Then, immediately stick the frame on the chocolate.
  3. Bring the cream, orange purée, zest, ginger, glucose syrup and invert sugar to the boil.Place the chocolate and Mycryo™ in the Thermomix®or blender and strain the cream mixture on top of the chocolate.
  4. Mix until well emulsified.Add the butter and mix again. If the ganache’s temperature is higher than 32ºC (90ºF), pour in a bowl and keep mixing until the temperature goes down to 32ºC (90ºF).
  5. Pour the ganache in the prepared frame. Scrape the excess and then let it crystallize overnight at 16ºC (61ºF).
  6. Once the ganache is set, use a knife to remove the frame.
  7. Lift the ganache using the guitar sheet underneath, turn and remove the bottom sheet and then place the ganache on the guitar cutter and cut into 30mm (1.18”) squares.

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Knife
  • Strainer
  • Thermometer
  • Bowls
  • Paper towel
  • Guitar cutter
  • Guitar sheets
  • Thick frame 22.8cm x 33cm x 8mm (8.6” x 13” x 3.15”)
  • Thermomix®or blender
  • A normal & a wide scraper
  • Spatula

Assembly

Ingredients: Assembly

  • As needed
    Orange ganache squares (Component 1)
  • As needed
    Callebaut Arriba

Preparation: Assembly

  1. Fill a bowl to the rim with crystallized Callebaut® Arriba Single Origin milk chocolate.
  2. Enrobe each piece of ganache with chocolate and place on a parchment-covered tray.
  3. Immediately place a transfer square on each piece and press gently with the sponge to remove air bubbles and fix the transfer sheet in place.
  4. Let crystallize completely before removing the transfer sheet from each piece.

View tools

  • Metal Tray
  • Parchment paper
  • Gloves
  • Mixing bowl
  • Dipping fork
  • Transfer sheet, cut into 35mm (1.4”) squares
  • Sponge

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