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.
