Murcia Orange Ganache Enrobed Bonbons

Murcia Orange Ganache Enrobed Bonbons
Easy
Makes: 70
  • Timeless Classics
  • Quick & easy (production)
Inspired by Murcia’s oranges, a city in southeastern Spain, you will love the flavor kick and freshness of this orange ganache!
Inspired by Murcia’s oranges, a city in southeastern Spain, you will love the flavor kick and freshness of this orange ganache!
Shelf life:
6 - 8 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 2 Components
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Featured Ingredients

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Demonstration video<span>Murcia Orange Ganache Enrobed Bonbons</span>
Demonstration videoMurcia Orange Ganache Enrobed Bonbons

Orange ganache

Ingredients

Preparation

  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.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Knife
  • Strainer
  • Thermometer
  • Bowl(s)
  • 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(s)

Assembly

Ingredients

Preparation

  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.

Tools

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

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