Orange bee (Created by Jean-Pierre Wybauw - Technical Advisor - CHOCOLATE ACADEMY™ center Belgium)

Ingredients Preparation
100 g cream
zest of 1 orange
1 g sodium bicarbonate
Bring to the boil.
juice of 1 orange
30 g honey
Add the orange juice. Leave the cream to cool below 70°C before mixing in the honey. Then leave to cool to room temperature and sieve.
350 g pre-crystallised dark chocolate Callebaut Finest Selection Fortina Mix the cream with the pre-crystallised chocolate.
Pour in a frame in a layer of 10 mm. Leave to set. Spread a thin layer of dark chocolate Callebaut Select 811NV on top. Leave to set. Turn over and cut to the desired size and shape with the guitar cutter. Enrobe with Callebaut Select 811NV.

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