Orange flower (Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)

Chocolate filling

Ingredients Preparation
400 g cream
100 g glucose
15 g camomile tea
Allow to boil.
Allow to infuse for 10 minutes, sieve and bring to the boil again.
350 g dark chocolate Callebaut Select 811NV
200 g dark chocolate Callebaut Powerful 80-20-44NV
Pour the cream-glucose mixture onto the chocolates, mix and allow to cool to 35° C.
100 g butter
50 g Cointreau
Now add the soft butter and Cointreau.

Finishing and presentation
Place a small piece of candied orange in the fondant dish and fill up the mould with the chocolate filling. Once set, close the mould with dark chocolate Callebaut Select 811NV.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info