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Cointreau orange chocolates

Cointreau orange chocolates

PT30M

1
To make the chocolate shells, set a dry metal bowl on top of a bain marie and place the broken up chocolate inside to melt
  • 200g of dark chocolate
2
Once the chocolate has reached 50°C, place the bowl over iced water to cool to 28°C. Place back over the bain marie and, while stirring, raise the temperature to 32°C again until the chocolate has a shine. This process is called tempering
3
Polish your moulds with cotton wool so that your chocolates will be smooth and shiny. If you have a heatproof ice cube tray, you could use this instead of shell moulds
4
Line the moulds with 2/3 of the tempered chocolate and leave to crystallize overnight
5
To make the ganache, start by boiling the double cream and half of the Cointreau together, pour over the grated dark chocolate and the butter and stir. Set in the fridge for 30 minutes or until cool
  • 100ml of double cream
  • 25ml of Cointreau
  • 300g of dark chocolate
  • 35g of butter
6
Spoon the ganache into each of the shells, leaving space for them to be capped with more liquid chocolate
7
Heat the remaining dark chocolate to 32°C, remove from the heat and add the remaining Cointreau, then pour on top of the chocolates to cap. Place in the fridge to set for at least 30 minutes
  • 25ml of Cointreau

Ingredients

Metric

Imperial

  • Orange and Cointreau ganache recipe

  • Chocolate shells

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